571—Consommé Girondine

Prepare (1) one quart of highly-seasoned beef consommé; (2) two baba-moulds of ordinary royale made with whole eggs and combined with two tablespoonfuls of cooked and finely-chopped lean ham; (3) three tablespoonfuls of a julienne of carrots (the red part only) stewed in butter, the cooking of which should be completed in the consommé.

Put the royale, cut into large, regular lozenges, and the julienne of carrots into the soup-tureen, and pour in the boiling beef consommé.