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Consomme, Piedmontaise

Prepare a consomme, strain it through a cheesecloth into another saucepan and keep simmering until required. Cut one onion, one seedless green pepper and two ounces raw lean ham into small square pieces. Place these articles in a small saucepan with a tablespoon melted butter and fry for five minutes, stirring meanwhile; add two ounces good Italian rice, moisten with a gill tomato sauce, two gills consomme and season with three saltspoons salt, one saltspoon cayenne and half saltspoon saffron in powder. Mix well, cover pan, set in oven for thirty minutes, remove and add to consomme. Cut one country sausage in very thin slices and also add to consomme, boil for eight minutes, pour into a soup tureen and serve with a little grated Parmesan cheese separately.