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Consomme, Rachel

Prepare, strain into another saucepan and keep hot a consomme. Cut the tender part of a bunch fresh asparagus in half-inch pieces, thoroughly wash and drain, plunge into a quart boiling water with a teaspoon salt and boil for twenty minutes, drain on a sieve and add to consomme. Prepare some chicken quenelles, drain and add also to the consomme, boil for three minutes, pour into a soup tureen and serve.