Put four tablespoonfuls of various shaped small Italian paste in a quart
of boiling water, with a little salt in it, boil it a few minutes; put
it on a sieve to drain; have about three quarts of clarified consommé
(No. 134), quite boiling; put the paste into it, and boil a quarter of
an hour; it must be of a pale sherry colour; consommé of fowl is the
best for this kind of potage; season with a little salt and sugar. A
piece of good glaze may likewise be introduced.