Consommé With Almond Balls

24 almonds

1/2 pint stale bread-crumbs

Whites of two eggs

2 quarts stock

1 teaspoonful salt

Blanch and put the almonds through a meat grinder. Add them to the bread-crumbs; add the salt and the whites of the eggs unbeaten. Work this mixture until it is moist, and then roll into tiny balls. Brown them in hot oil; lift them with a skimmer and drain them on brown paper. Put them at once into the soup-tureen and pour over the stock that has been heated and seasoned.

Consommé With German Farina Blocks

1 egg

2 teaspoonfuls olive oil

4 tablespoonfuls farina 1 quart stock

1/2 teaspoonful salt

Beat the egg without separating until light; then stir in the farina and the salt. Put the olive oil in a shallow frying-pan. When hot, pour in the farina mixture. Push it on the back part of the stove where it will brown slowly. Then turn it as you would a pancake and brown it slowly on the other side. Cut the cake into cubes of a half inch, put them in the soup-tureen and pour over the stock heated and seasoned.

Consommé ŕ la Royal

1 egg

1 quart stock

1/2 teaspoonful onion juice

1 saltspoonful salt

1/2 saltspoonful pepper

Beat the egg until the white and yolk are well mixed; add the onion juice, salt, pepper and two tablespoonfuls of milk. Turn the mixture into a small custard cup, stand it in a pan of hot water and cook in the oven until the custard is set. Turn it out carefully and cut it into dice. Put these dice into the soup-tureen and pour over the hot stock.