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Consomme, Adelina

Prepare a consomme, strain through a cheesecloth into another saucepan and set on the fire. Gradually dredge in two ounces tapioca, sharply mixing while adding it, then let boil for fifteen minutes, frequently mixing meanwhile. Dilute one egg yolk in a half gill cream, add it to the consomme, sharply mixing while adding, heat for two minutes longer, pour soup into a tureen and serve.