Consomme With Tomato Blocks Recipe

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Instructions
  1. Use tomato conserve, or the thickest part of canned tomatoes, put through a sieve, and cook slowly to a thick paste.
  2. To a half-cup of this add a tiny bit of ground mace, 1/4 saltspoonful salt and Tabasco, and the slightly beaten white of 2 eggs; pour into shallow dish, stand in a pan of water, and cook in oven till well set; cut into fancy blocks.
  3. Turn hot consomme into tureen and carefully drop in the blocks.
  4. This may be varied by substituting peas for the tomatoes, seasoning with celery seed and pepper instead of Tabasco.

 




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