Clear consomme with a teaspoonful of pulp of tomato curry, and cayenne (or Tobasco or Chili sauce) in each plate.

Make and clarify the consomme according to directons for royal at No 139 with the difference that either fowls roasted brown or brown glaze made by boiling down meat, or else the prepared extract of meat should be used to make good consomme and coloring substitutes omitted; for a light brown color is to be obtained by some means and meat ex-tract is the best where a choice of materials for soup making is not offered.

The consomme having been prepared rub some tomatoes through a coarse strainer, drain away part of the juice and simmer down the pulp until it is thick; add a teaspoon of curry powder and a good pinch of cayenne and salt. Drop a little into the consomme on serving in the plates, without mixing them.