539—Consommé Alexandra

Have a quart of excellent chicken consommé ready; add thereto, in order to thicken it slightly, three tablespoonfuls of poached tapioca, strained through muslin, and very clear.

Put the following garnish into the soup-tureen: One tablespoonful of white chicken-meat cut in fine julienne-fashion, one tablespoonful of small chicken quenelles, grooved and long in shape, and one tablespoonful of lettuce No. 215, Chiffonade.

Pour the boiling consommé upon this garnish, and send to the table immediately.