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Consomme, Imperatrice

Prepare a consomme. Strain through a napkin into a saucepan, adding three tablespoons well-drained canned asparagus tips, one quarter of small, previously cooked cauliflower (perfectly picked-off flower only) in small pieces, and one teaspoon fine sugar. Boil for five minutes, then add three tablespoons of the breast of a cooked chicken, if at hand, cut into very small dice pieces. Heat up for a minute, pour into a hot soup tureen and serve.