To serve hot: Mix the cherries, cherry syrup, and sherry in heated soup plates. Pour the consommé, boiling hot, over the mixture, and add freshly ground pepper if desired.

To serve cold.- Mix the ingrédients well in advance and chill in the refrigerator. This may be served as jellied consommé or, if you prefer, the consommé may be diluted a little to prevent jelling. If the cherry syrup is too thick to mix well, dilute it first with water or sherry.





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La Cuisine Chantraine