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Consomme, Bonsselet

Prepare a consomme strain into another saucepan and keep simmering until required. Cut two ounces raw beef marrow in small squares, place in a bowl with half teaspoon salt, pour over two gills boiling water, let stand for six minutes, lift up with skimmer and place in soup tureen. Cut one ounce smoked beef tongue in small square pieces and add consomme with two tablespoons cooked green peas, pour consomme into soup tureen and serve with six slices toasted French bread.