French Dishes for American Tables

CHAPTER I.

_SOUPS._

1. =Consommé, or Stock.= Put in a stock-pot a roast fowl (or the carcass and remains of a fowl), a knuckle of veal, three pounds of beef, and three quarts of water. When the scum begins to rise, skim carefully until it quite ceases to appear. Then add a carrot, a turnip, an onion, a leek, two cloves, a little celery, and a little salt. Simmer very gently fo...