564—Consommé Douglas

With an even cutter, the size of a penny, cut up some braised and cooled sweetbread into twelve roundels one-third inch thick; with the same cutter cut out twelve more roundels from some cooked artichoke-bottoms, and put the whole into the soup-tureen with two tablespoonfuls of very green asparagus-heads.

When about to serve, pour one quart of boiling, highly seasoned, ordinary consommé upon the garnish.