Carlton-House Soup

To some bright consomme add a dozen small teaspoon quenelles, half the usual quantity of custard for D'Esclignac, No. 137, and some very small rolls the size of cobnuts, made of Spanish puff-paste, and previously baked in an oven.

When about to serve this kind of soup, the quenelles and pieces of custard must be placed in the soup-tureen, the consomme poured gently over them, and the rolls above alluded to, placed the last thing on the surface of the soup.