125 | Consommé Duchesse.
—Butter and cover a tin plate with two ounces of pâté-à-chou (No. 1240), about the height of a quarter of an inch. Cook it in the oven for six minutes, then remove, and fill it with forcemeat (No. 226) pressed through a cornet; cut it with a paste cutter into twelve equal-sized pieces, put them in the tureen, pour one quart of boiling consommé (No. 100) over them, and serve.