'1 1/2 kg of chopped and deseeded tomatoes'
'Two tablespoons of finely chopped chives'
'1/4 cup of finely chopped small onion'
'1/4 cup of finely chopped celery'
'A sprig of rosemary'
'Two cloves'
'One tablespoon of grated ginger'
'Egg yolk and white'
'One tablespoon of salt'
'1/2 clove of garlic'
'1 1/2 liters of strong chicken consommé'
'One tablespoon of vinegar'
'1/2 teaspoon of English mustard'
'A pinch of black pepper'
'Two tablespoons of unflavored gelatin dissolved in 1/3 cup of water'
'1 1/2 kg of chopped and deseeded tomatoes'
'Two tablespoons of finely chopped chives'
'1/4 cup of finely chopped small onion'
'1/4 cup of finely chopped celery'
'A sprig of rosemary'
'Two cloves'
'One tablespoon of grated ginger'
'Egg yolk and white'
'One tablespoon of salt'
'1/2 clove of garlic'
'1 1/2 liters of strong chicken consommé'
'One tablespoon of vinegar'
'1/2 teaspoon of English mustard'
'A pinch of black pepper'
'Two tablespoons of unflavored gelatin dissolved in 1/3 cup of water'
Mix the first nine ingredients and beat well with a wooden spoon rubbed with garlic (everything in one large saucepan)
Bring to a boil, then reduce heat immediately and cook for 1/2 hour
Puree through a cheesecloth without pressing
Mix this broth with chicken consommé and bring to a simmer, add the remaining ingredients
Chill in refrigerator
Serve in bouillon cups garnished with a thin slice of lemon and finely chopped parsley or stuffed green olives
For 8 people.
