Raviole and Pearl Soup

Place four quarts of good consomme into a saucepan, and after it boils skim it well. Blanch in boiling water for five minutes, two ounces of Nizam pearls, drain, and add them to the boiling consomme; cook until they become transparent, which will take about twenty minutes, pour the soup into the soup tureen, adding some poached ravioles (No. 158), and serve at the same time a plateful of grated parmesan cheese.