Great care should be taken in serving the Soup. It should be borne in mind that boiling the Soup a second time, or warming it over, deprives it of much of its delicious flavor. To avoid this, fill two tureens with boiling water; let them stand a few minutes, then dry the inside thoroughly and place the tureens in a bain-marie, or a hot-water bath. Fill the tureens with the Soup and cover tightly. Bring them to the table as needed, throwing in, just before serving, some dainty slices of lemon. If the meat is served, use only the most delicate portions.