Cut an equal quantity of all kinds of vegetable in thin slices, lay them
on the table and cut them through with a cutter the shape of a heart,
pass them in butter and sugar, have ready four quarts of consommé (No.
134), blanch one ounce of Italian paste in salt and water, put it into
the soup ten minutes before serving; skim well, add a little sugar, and
put four large quenelles (No. 120) cut in slices, into the tureen.