Consomme Variations

from Bombay:

Mix 2 tsp. curry with 1/4 cup cooked rice into bowls and pour boiling hot consomme over it.

from China:

Before serving, break a raw egg into a cup.
Fill with rapidly boiling consomme.
Top with a few violets or a small rose.

from England:

Pour boiling hot consomme over small slivers of cooked beef, chicken, han or tongue.
Add 2 T. parsley and 1/2 tsp. marjoram in each bowl.

from France:

To consomme, add:

6-8 finely diced scallions
2-4 T. sherry
1/4 tsp. tarragon

from Italy;

Place a spoonful of finely grated Parmesan in bottom of cups.
Add 2-3 sprigs of rosemary and fill with boiling consomme.

from Poland:

Boil 3 cups consomme.
Add drained juice from a can of beets and a pinch of caraway or anise seeds.
Place beets in cups and fill with boiling consomme.

from Russia:

Layer clear cups with alternate spoonfuls of:

sour cream
chopped greens

Top with caviar and lemon.