It is a clear, rich brown soup with lozenge shapes of fried bread and quenelle forcemeat in the plates.

Make a rich broth of beef and veal boiled down strong overnight with a bunch of soup vegetables and three or four cloves. Strain into a jar. When cold remove the fat, pour off from the sediment. Chop a pound of lean beef and boil up in the beef broth. Strain through a napkin. Set over the fire again skim, season, and add from one-third to one-half of a little white pot of Leibeg's extract of meat (private stock from the cook's valise.) The consomme will then have sufficient color and flavor.

For the quenelles mince a piece of white veal size of an egg, (or; use breast of partridge, quail or chicken if at hand) and then pound to a paste. Season with a pinch of minced herbs or parsley and grated lemon rind (very little), moisten with yolk of egg, flatten out, cut with something like a funnel point or apple corer if you have not the proper cutters, drop the quenelles in boiling water; dip up two to each plate of soup. Cut out bread with the same cutter, fry in the clear part of melted butter and put two in each plate with the quenelles.

These little accessories can be made ready long before they are to be used; perhaps in the intervals between orders while breakfast is going on. The French name was given long ago in allusion to Madame de Stael, of literary and political fame.