Clear consomme, 2 quarts,

Tarragon vinegar, 1 tablespoon (lemon-juice may be used), Gelatin, 1 tablespoon, Sherry, 2 tablespoons.

Dissolve the gelatin in half a cup of cold water. Boil the consomme and vinegar, till reduced to 1 quart; add the sherry and the gelatin, strain, and put into shallow molds to cool.

Cut into small pieces, cubes, diamonds, etc., to be used for garnishing.