Prepare one quart of consomme, and thicken it with three tablespoonfuls of poached tapioca strained through muslin. With a round cutter, stamp out a few roundels of crumbs of bread the size of pennies and one-half inch thick. Poach in consomme as many slices of very fresh beef-marrow as there are roundels of bread.

Six minutes before serving, fry the roundels of bread in clarified butter, hollow out their centers, and place on each a slice of poached beef-marrow suitably trimmed.

Put three tablespoonfuls of a julienne into the soup-tureen, pour thereon the thickened consomme. Serve separately the roundels of bread garnished with marrow.