Consomme

Consomme A La Colbert

Drop poached eggs into hot, clear soup just as you send it to the table.

Consomme With Macaroni

Put small bits of carefully cooked macaroni into hot, clear soup.

Consomme A La Royale

Beat the whites and yolks of two eggs until well mixed. Add four tablespoonfuls of consommé, two drops of onion juice, a palatable seasoning of salt and pepper. Put the mixture in a cup and stand it in hot water until the custard is set. Cut into blocks, and add to hot consommé at serving-time.

German Consomme

Beat two eggs without separating until light; add six tablespoonfuls of farina slowly, and salt and pepper to taste; sauté in olive oil or suet, cut into blocks, and drop them in hot consommé at serving-time.