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Consomme, Suedois

Prepare a consomme, strain it into another saucepan and keep simmering. Cut in exceedingly small square pieces a medium carrot, one turnip, one onion, one leek and a quarter small sound cabbage; place them in a saucepan with half ounce butter, half teaspoon salt and two saltspoons pepper; pour in enough of the consomme to cover the vegetables, cover pan and set in oven for forty-five minutes. Remove, add one egg yolk, a tablespoon grated Parmesan cheese and sharply mix with a wooden spoon.

Cut out from a loaf of stale French bread twelve thin slices, toast them to a light colour, then spread the vegetables over, arrange on a tin, set in oven with door open for ten minutes, place in a soup tureen, pour consomme over and serve.