565—Consommé à l’Écossaise

Prepare a special mutton broth, and, at the same time, cook a fine piece of breast of mutton for the garnish.

Per two quarts of broth, put into the soup-tureen four tablespoonfuls of pearl-barley, cooked very gently beforehand; two tablespoonfuls of French beans, cut into lozenges, and the breast of mutton cut into regular dice of one-half inch side, in the proportion of one tablespoonful for each person.

Pour the boiling mutton broth over this garnish, after having removed all the grease and strained it through linen.