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Consomme, American

Prepare a consomme, strain into another saucepan and keep simmering. Cut into small star-shaped pieces one each peeled red carrot, white turnip, small truffle and Spanish sweet pepper, with the white of a hard-boiled egg. Place carrots and turnips in a small saucepan with a pint of the consomme, and let slowly boil for twenty minutes, then pour into the consomme, add the other articles and two tablespoons cooked green peas. Pour in a half gill sherry, boil for five minutes, pour into a soup tureen and serve.