Clear consomme, like royal, with crisp light fried onions in rings dropped in the plates. Having the consomme prepared and well flavored with meat extract and catsup, cut some onions in slices across and separate the slices into rings; throw these into a pan of flour and dust well; then into clean hot lard, and let fry yellow and dry. Drain free from grease, and put a small proportion in each plate as served. It requires a little practice to fry onions this way successfully just as it does to fry Saratoga chips. Claremont is the name of a place and a palace.