A guide to modern cookery

pounded, together with the white of an egg per four quarts of consommé. About two oz. per quart of dried mushrooms should now be added if they can be procured, while the bones and the remains or carcases of game should be browned in the oven and completely drained of all grease. The whole can now be mixed with the cold game consommé. The clarification is then put over an open fire (stirring incessantly the while), and as soon as the boil is reached the saucepan must be moved to a corner of the fire, where its contents may gently boil for three-quarters of an hour. The fat should then be removed, and the consommé strained through muslin, after which cover up until wanted. 6—SPECIAL CONSOMMÉS FOR SUPPERS The consommés whose formulæ I have just given are intended more particularly for dinners. They are always finished off by some kind of garnish, which, besides lending them an additional touch of flavour, gives them their special and definite character when they are served up in the diner’s plate. But the case is otherwise with the consommés served for suppers. These, being only served in cups, either hot or cold, do not allow of any garnishing, since they are to be _drunk_ at table. They must therefore be perfect in themselves, delicate, and quite clear. These special consommés are made in a similar manner to the others, though it is needful to slightly increase the quantity of meat used for the clarification, and to add to that clarification the particular flavour mentioned on the _menu_—to wit, a few stalks of celery, if the consommé is a celery one; a small quantity of curry, if the consommé is given as “à l’Indienne”; or a few old roast partridges if it is to be termed “Consommé au fumet de perdreau”; and so on. The means by which one may vary the aroma of consommés are legion, but it is highly important, what aroma soever be used, that the latter be not too pronounced. It ought only to lend a distinctive and, at the same