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Consomme, Diablotin

Prepare a consomme, strain into another saucepan and keep simmering. Cut from a stale sandwich loaf six quarter-inch-thick slices and toast them to a light colour. Mix on a plate two ounces grated Parmesan cheese with two saltspoons cayenne, then evenly spread cheese, etc., on the six toasts. Place toasts on a baking sheet, set in oven for six minutes or till a nice golden colour. Remove, cut them into small lozenge pieces, pour the consomme into a soup tureen, place diablotin on top and serve.