Put four quarts of mulligatawny soup (No. 182) into a stewpan, and a
pint of consommé (No. 134); cut some vegetables as for julienne (No.
148), put ten tablespoonfuls of salad oil into a sauté-pan; when hot,
fry the vegetables in it, until rather brown; lay them on a sieve to
drain, then add them to the soup, which is in ebullition; skim well, put
about fifteen nice pieces of calves’ tail in it, and serve, with some
dry boiled rice in a separate dish.