Cut a French roll into twelve slices one-quarter inch thick. Reduce about one-quarter pint of Bechamel* to a thick consistence; add two heaped tablespoonfuls of grated Gruyère cheese, and season with a little cayenne.

Garnish the slices of soup "flute" with this preparation, arranged upon a tray, and set it to glaze a few minutes before serving.

Pour one quart of consomme into the soup-tureen and add the diablotins.