593—Consommé Olga

Prepare one quart of excellent ordinary consommé, and add thereto, when about to serve and away from the fire, one-quarter pint of port wine.

Also cut into a fine julienne the quarter of a small celeriac, the white of a leek, and the red part only of a small carrot. Stew this julienne in butter and complete its cooking in consommé, reducing the latter to a glaze.

When about to serve put this julienne in a soup tureen, add a few tablespoonfuls of a julienne of salted gherkins, and pour thereon the consommé with port.