582—Consommé Messaline

Prepare one quart of chicken consommé, and add thereto, while clarifying, one-quarter pint of tomato essence, obtained by reducing the moisture contained by the tomato to a syrup.

Put into the soup-tureen twelve small, freshly-poached cocks’ combs, two tablespoonfuls of Spanish capsicum cut into a julienne and poached in the consommé if fresh (this should have been previously grilled, with the view of removing the skins), and two tablespoonfuls of poached rice, every grain of which should be distinct.

Pour the boiling consommé over this garnish.