A guide to modern cookery

and the “_Blancs_.” 4. The various stuffings. 5. The _marinades_. 6. The various garnishes for soups, for relevés, for entrées, &c. (“Duxelle,” “Duchesse,” “Dauphine,” _Pâte à choux_, frying batters, various _Salpicons_, Profiterolles, Royales, Œufs filés, Diablotins, Pastes, &c.). 1—ORDINARY OR WHITE CONSOMMÉ _Quantities for making Four Quarts._ 3 lbs. of shin of beef. 3 lbs. of lean beef. 1½ lbs. of fowls’ carcases. 1 lb. of carrots. ½ lb. of turnips. ¾ lb. of leeks and 1 stick of celery. ¼ lb. of parsnips. 1 medium-sized onion with a clove stuck in it. _Preparation._—Put the meat into a stock-pot of suitable dimensions, after having previously strung it together; add the poultry carcase, five quarts of water, and one-half oz. of grey salt. Place the stock-pot on a moderate fire in such a manner that it may not boil too quickly, and remember to stir the meat from time to time. Under the influence of the heat, the water gradually reaches the interior of the meat, where, after having dissolved the liquid portions, it duly combines with them. These liquid portions contain a large proportion of albumen, and as the temperature of the water rises this substance has a tendency to coagulate. It also increases in volume, and, by virtue of its lightness, escapes from the water and accumulates on the surface in the form of scum. Carefully remove this scum as it forms, and occasionally add a little cold water before the boil is reached in order that, the latter being retarded, a complete expulsion of the scum may be effected. The clearness of the consommé largely depends upon the manner in which this skimming has been carried out. Then the vegetable garnishing is added. The scum from these is removed as in the previous case, and the edge of the stock-pot should be carefully wiped to the level of the fluid, so as to free it from the deposit which has been formed there. The stock-pot is then moved to a corner of the fire where it may continue cooking slowly for four or five hours. At the end