There is nothing that resembles consomme more than clarified bouillon, and if it does not entirely take its place as regards quality, still it is often used instead. Clarified bouillon is in reality only an imitation of consomme, it is equally true that with care it can easily be prepared in excellent conditions, the principal one being to operate with good bouillon, either of chicken, beef or game, etc. To obtain clear bouillon, only lean meats must be used for clarification; in order to obtain four quarts of bouillon, have one pound of' lean beef free of all fat and nerves, chop it finely, and mix in with it, two raw eggs and one pint of eold bouillon; place the strained bouillon on the fire, skimmed free of all its fat. and when if reaches boiling point, pour into it the clarification, beating it well with a whip. As soon as the bouillon boils, keep it to the same degree of heat without allowing it to boil, for one hour; skim the fat off. season with salt and a little sugar, and color it with caramel (No. 18), then remove and strain through a wet napkin stretched and fastened to the four legs of a kitchen stool (Fig. 99), or else a silk sieve.

These bouillons are to be served with garnishings of Italian pastes and farinas, also garnishings of vegetables, etc., for various soups.

(188). White Chicken Bouillon Or Broth (Bouillon Blanc De Volaille)

Have ten quarts of water in a soup pot; add to it three pounds of knuckle of veal, and trimmings, seven pounds of very fresh poultry. Boil, skim, and put in three quarters of a pound of carrots, half a pound of turnips, twelve ounces of leeks, two onions, one stuck with two cloves, two ounces of celery, one ounce of parsley roots, two bay leaves, salt, sixty grains of whole peppers; boil slowly and continuously for four hours, then strain through a silk sieve. If needed in a great hurry, boil six quarts of ordinary stock, have two fowls of three pounds each, after removing the breasts, chop the remainder of the fowls coarsely, put them in the stock, add four ounces of minced carrots and six ounces of leeks also minced, boil slowly for one hour; skim off the fat, season with salt, strain through a fine sieve or moistened napkin, and serve. The breasts are used for forcemeat or to clarify broth.