I think it was odd, their serving melons before the CONSOMME: a wedding breakfast should always begin with CONSOMME.
"House of Mirth" by Edith Wharton
Inside was a huge quantity of consomme with two lonely oysters floating on top.
"Charles Frohman: Manager and Man" by Isaac Frederick Marcosson and Daniel Frohman
They were cordial over the consomme; friendly over the fish; and quite confidential by the time we reached the third course.
"The Mistress of Shenstone" by Florence L. Barclay
The consomme is then called Consomme d'Orleans.
"Choice Cookery" by Catherine Owen
Walter brought the consomme, and then busied himself at the other tables.
"Ladies-In-Waiting" by Kate Douglas Wiggin
Add a cup of consomme if in hand, otherwise a cup of boiling water, cook very slowly a full half hour, seasoning to taste.
"Dishes & Beverages of the Old South" by Martha McCulloch Williams
Son regard fixe sur le corps cheri, elle ne peut croire que tout est consomme.
"Six Centuries of Painting" by Randall Davies
The Reverend Father swallowed this consomme, a perfect specific against the morning cold and fog.
"A Romance of the West Indies" by Eugène Sue
They were eating a consomme madrilene when the Major arrived.
"The Cup of Fury" by Rupert Hughes
Heat these vegetables in a small quantity of hot consomme; drain, place them in hot soup tureen and pour over boiling consomme.
"Fifty-Two Sunday Dinners" by Elizabeth O. Hiller
CONSOMME WITH HOT CRACKERS.
"Gala Day Luncheons" by Caroline Benedict Burrell
These pieces should be placed carefully in the consomme after it is in the tureen, allowing three or four pieces to each portion of soup.
"The Century Cook Book" by Mary Ronald
CONSOMME, OR JELLY SOUP.
"Domestic French Cookery, 4th ed." by Sulpice Barué
I will bring you a cup of consomme.
"Marjorie Dean College Freshman" by Pauline Lester
Here there are scores of matches every afternoon and evening and the price of admission is a consommation.
"A Wanderer in Paris" by E. V. Lucas
O consomme and boiled beef!
"Unicorns" by James Huneker
Then add one quart of consomme, stock or any good broth (consomme preferred), season well, and boil for five minutes.
"The Hotel St. Francis Cook Book" by Victor Hirtzler
The waiters began to serve the clear amber consomme in little porcelain bowls; the champagne, cream and amber, flowed into the glasses.
"The Socialist" by Cyril Arthur Edward Ranger Gull
For my part, I would give all her consommes for a bottle of beaune.
"Le Cocu (Novels of Paul de Kock Volume XVIII)" by Charles Paul de Kock
It's iced consomme, awfully good in hot weather.
"The Drunkard" by Cyril Arthur Edward Ranger Gull