93. Bouillon en Tusses (Broth in Gups). — To produce a good cup of bouillion, it requires only a rich and well-flavoured beef-stock, or pot-au-feu. broth. Put one yolk of egg into each cup, add a tiny grate of nutmeg and stir up, pour in slowly some strained hot beef- broth, sprinkle a little chopped parsley or chives on the top, and serve. The egg-yolk may, if liked, be omitted. 94. Consommes in General Clarification. — 1 gallon of stock, lib. lean beef, 1 onion, 1 carrot, | leek, 2 cloves, ^ bay-leaf, i head celery, a few sprigs parsley, 1 sprig thyme and marjoram, 12 peppercorns✪ Petites Marmites a la Parisienne, 2 sprigs tarragon and chervil, 3 whites of egg and shell, 1 glass sherry, 1 of brandy, ^ lemon or 1 dessertspoonful French vinegar, salt, sugar. The stock should be cold for clarifying. Remove all the fat. Prepare the vegetables, wash and cut into small slices, put it together with the herbs, cloves, bay-leaves, and peppercorns in a well-tinned siewpan. Pass the meat through a mincing machine several times, or chop finely. Whisk the whites of egg a little and put with the meat, moisten with a tablespoonful of cold water ; put this, with the shells, along with the stock, into the stewpan containing the vegetables. Stir over the fire until it commences to boil, then add the wine and brandy, and let simmer gently for about fifteen minutes. Season to- taste with salt and a pinch of caster sugar. Strain through a cloth ; it is then ready for use. 95. Royal pour Consommes (Savoury Custard for. Clear Soup). — 2 whole eggs, 2 yolks of egg, 1 gill white stock, 1 tablespoon- ful cream, pepper, salt, grated nutmeg. Break the eggs and put into a basin, add the stock and cream, season to taste with pepper, salt, and a pinch of grated nutmeg, strain and fill into a well-buttered plain mould. Cover with a buttered paper, stand it in a stewpan or saute-pan three-parts filled with hot water. Cook gently on the stove or in the oven until set, take out, let cool, turn on to a plate, cut into diamonds, lozenge-shapes, rounds, or small dice. Serve in clear soups or purees as directed. 96. Consomme de Volatile (Clear Chicken Broth). — 1 fowl, li lbs. lean veal, 2 lbs. lean beef, 1 onion, 2 carrots, 1 turnip, 1 stick of celery, 2 leeks, 3 cloves, 1 parsley root, 2 gallons of water, salt✪ Consomme de Volatile (Clear Chicken Broth). Truss the fowl the same as for boiling, preserve the giblets, clean and wash and put them with the fowl, beef, and veal in a stock-pot, add two tablespoonfuls of salt and the water. Put it on the fire, when nearly boiling take off the scum. Skin the onion, stick in the cloves, scrape the carrots, peel the turnip, clean the celery, leeks, and parsley, and tie together in a bunch. When the stock is well skimmed and boiling, put in the vegetables, and let the whole simmer gently for five hours. The fowl may be taken out when done, and be used up 140 THE NEW CENTURY COOKERY BOOK in some form or the other. If care is taken in preparing this soup it will be quite clear and fit for serving when strained through a wet cloth ; but if found cloudy clarify it as directed in No. 94, taking only half the quantity of meat and' vegetables given in the recipe. 97. Consomme a In, Brisse — 3 eggs (whole), 6 egg-yolks, % cooked cauliflower, a cupful of cooked spinach, 6 small French carrots . cooked, a little stock, 8 guarts consomme, a handful of boiled rice, pepper and salt✪ Consomme a la In, Brisse.

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93. Bouillon en Tasses (Broth in Cups). — To produce a good cup of bouillion, it requires only a rich and well-flavoured beef-stock, or pot-au-feu. broth. Put one yolk of egg into each cup, add a tiny grate of nutmeg and stir up, pour in slowly some strained hot beefbroth, sprinkle a little chopped parsley or chives on the top, and serve. The egg-yolk may, if liked, be omitted. 94. Consommes in General Clarification. — 1 gallon of stock, lib. lean beef, 1 onion, 1 carrot, | leek, 2 cloves, ^ bay-leaf, i head celery, a few sprigs parsley, 1 sprig thyme and marjoram, 12 peppercorns, 2 sprigs tarragon and chervil, 3 whites of egg and shell, 1 glass sherry, 1 of brandy, ^ lemon or 1 dessertspoonful French vinegar, salt, sugar. The stock should be cold for clarifying. Remove all the fat. Prepare the vegetables, wash and cut into small slices, put it together with the herbs, cloves, bay-leaves, and peppercorns in a well-tinned stewpan. Pass the meat through a mincing machine several times, or chop finely. Whisk the whites of egg a little and put with the meat, moisten with a tablespoonful of cold water ; put this, with the shells, along with the stock, into the stewpan containing the vegetables. Stir over the fire until it commences to boil, then add the wine and brandy, and let simmer gently for about fifteen minutes. Season totaste with salt and a pinch of caster sugar. Strain through a cloth ; it is then ready for use. 95. Royal pour Consommes (Savoury Custard for. Clear Soup). — 2 whole eggs, 2 yolks of egg, 1 gill white stock, 1 tablespoonful cream, pepper, salt, grated nutmeg. Break the eggs and put into a basin, add the stock and cream, season to taste with pepper, salt, and a pinch of grated nutmeg, strain and fill into a well-buttered plain mould. Cover with a buttered paper, stand it in a stewpan or saute-pan three-parts filled with hot water. Cook gently on the stove or in the oven until set, take out, let cool, turn on to a plate, cut into diamonds, lozenge-shapes, rounds, or small dice. Serve in clear soups or purees as directed. 96. Consomme de Volatile (Clear Chicken Broth). — 1 fowl, li lbs. lean veal, 2 lbs. lean beef, 1 onion, 2 carrots, 1 turnip, 1 stick of celery, 2 leeks, 3 cloves, 1 parsley root, 2 gallons of water, salt. Truss the fowl the same as for boiling, preserve the giblets, clean and wash and put them with the fowl, beef, and veal in a stock-pot, add two tablespoonfuls of salt and the water. Put it on the fire, when nearly boiling take off the scum. Skin the onion, stick in the cloves, scrape the carrots, peel the turnip, clean the celery, leeks, and parsley, and tie together in a bunch. When the stock is well skimmed and boiling, put in the vegetables, and let the whole simmer gently for five hours. The fowl may be taken out when done, and be used up in some form or the other. If care is taken in preparing this soup it will be quite clear and fit for serving when strained through a wet cloth ; but if found cloudy clarify it as directed in No. 94, taking only half the quantity of meat and' vegetables given in the recipe. 97. Consomme a In, Brisse — 3 eggs (whole), 6 egg-yolks, % cooked cauliflower, a cupful of cooked spinach, 6 small French carrots . cooked, a little stock, 8 guarts consomme, a handful of boiled rice, pepper and salt.

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Petites Marmites a la ParisienneConsomme de Volatile (Clear Chicken Broth)Consomme a la In, Brisse

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