541—Consommé Andalouse

Prepare a baba-mould of royale made from tomato purée. When quite cold, cut it into dice, and put these in the soup-tureen with one small tablespoonful of cooked ham cut in julienne-fashion, one tablespoonful of boiled rice, with every grain distinct and separate, and two tablespoonfuls of threaded eggs (No. 217, Threaded Eggs).

When about to serve, pour one quart of very clear chicken consommé over the garnish.