Soupe à la Palestro (Julienne Soup in a Special Consommé)

Ingredients

• 2 litres ordinary Consommé
• 3 poultry giblets
• 500 grammes ham
• 1 small lettuce
• 2 tomatoes
• 1 bouquet: 1 split leek
• 500 grammes ordinary julienne
• 20 grammes starch
• 2 spoonfuls small fresh peas
• 2 spoonfuls poached rice

Instructions

1. Prepare a special Consommé, to the value of a litre and three quarters, with the ordinary Consommé, the poultry giblets, the ham, the small lettuce, the pressed tomatoes and the bouquet of leek, celery and chervil.
2. Let it cook very gently for an hour and a half, then strain it and draw it off clear.
3. Separately, stew the ordinary julienne and soften it down in Consommé.
4. Moisten the julienne with the prepared Consommé and bind with the starch slaked cold.
5. Add the lettuce cooked in the bouillon and finely shredded, the peas cooked in the English way, and the poached rice.