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Potage, Long

Prepare, strain and keep hot a consomme.

Heat one tablespoon butter in a saucepan, add one chopped white onion and one seeded, chopped green pepper, and fry both six minutes, stirring once in a while; then add four ounces raw rice, cook five minutes, lightly stirring meanwhile. Moisten with a pint of the consomme, add four chicken livers freed from the gall bags and cut in four pieces each, and two medium peeled tomatoes cut in eight pieces each. Season with half teaspoon curry powder, half teaspoon salt and one saltspoon cayenne pepper, gently mix, cover pan, then set in oven forty minutes. Remove, add to the prepared consomme, let boil five minutes, pour potage into a hot soup tureen and serve.