549—Consommé Carmen

Prepare one quart of consommé, to which add, while clarifying, one-quarter pint of raw tomato purée, in order to give it a faint, pink tinge.

Also peel and press a small and rather firm tomato; cut into dice, and poach the latter in some of the consommé; put them in the soup-tureen with a small tablespoonful of mild capsicum, cut in fine julienne-fashion, and one tablespoonful of plain-boiled rice.

When about to serve, pour the boiling consommé over the garnish, and add a small pinch of chervil pluches.