560—Consommé aux Diablotins

Cut a French soup “flute” into twelve slices one-quarter inch thick. Reduce about one-quarter pint of Béchamel to a thick consistence; add thereto, away from the fire, two heaped tablespoonfuls of grated Gruyère cheese, and season with a little cayenne.

Garnish the slices of soup “flute” with this preparation, arranged in the form of a dome, upon a tray, and set it to glaze a few minutes before serving.

Pour one quart of chicken consommé into the soup-tureen, and add the diablotins.