Jellied Orange Consomme

Degrease the chicken soup. Pour the clear soup into a large enough bowl and fold in the gelatine. Now pour the clear soup with the egg white into a saucepan and bring to the boil. Stir constantly with a whisk. When the clear soup starts to foam, remove the saucepan from the heat and allow the clear soup to cool for about 5 minutes. Now pour the clear soup through a muslin cloth. When all the clear soup has been filtered through the cloth, stir in the orange juice and season with salt and pepper. The clear soup must now at least 4 to 6 hours in the refrigerator, until it is so firm that she holds her give just so in a spoon. Bring the precooled clear soup to the table in soup bowls. Cut the orange into small slices and decorate the plates with them.

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