A clear brown consomme with white quenelles in the plates.

When boiling the strained broth to clarify it (as at No. 139) add a tablespoon-ful of whole cloves and alspice, giving the finished consomme a spicy flavor, and add a little extract of meat or a well browned roast chicken to color and enrich it. To make the quenelles; boil 1/2 cup farina in three times as much milk, as at No. 761, making a stiff porridge of it, add salt, nutmeg and two raw yolks, pound all together, let cool, then roll up in balls, size of cherries; boil them in water a few minutes, drain off and put half a dozen in each plate.