123 | Consommé Rachel.
—Decorate the bottom and sides of twelve quenelle molds with sliced truffles, and the same of smoked cooked tongue, being careful to have them well buttered. Fill them with chicken forcemeat (No. 226); poach them in salted water for two minutes, unmold, and serve with one quart of boiling consommé (No. 100) in the hot tureen.