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Consomme, Argenteuil

Prepare, strain into another saucepan and keep hot a plain consomme. Cut tender part only of a bunch fresh asparagus in half-inch-long pieces, thoroughly wash in plenty cold water, drain, place in a saucepan with a quart water, half teaspoon each salt and sugar, then boil for twenty minutes. Remove, drain on a sieve, drop tips into the consomme, add teaspoon sugar, boil for ten minutes, pour consomme into a soup tureen and serve very hot.