572—Consommé Grimaldi

Have ready one quart of excellent ordinary consommé, to which have been added, while clarifying, four tablespoonfuls of raw tomato purée, strained through fine linen.

Also prepare two dariole-moulds of ordinary royale, and three tablespoonfuls of a fine julienne of the white of celery, stewed in butter, finally cooked in the consommé, and with all grease removed.

Put the royale, cut into large dice, and the julienne of celery into the soup-tureen, and pour thereon the boiling consommé with tomatoes.