(368). Plain Extract Of Beef (Extrait De Boeuf Simple)

Chop up very fine one pound of lean beef, put it into a saucepan and dilute it gradually with three pints of cold bouillon (No. 187); set it on a slow fire, and stir until it comes to a boil, then place it on the back of the stove where it will not boil, leave it there for half an hour, and strain it through a fine sieve or napkin.

(369). Extract Of Beef, Clarified (Extrait De Boeuf Clarifie)

Remove the fat and nerves from five pounds of lean beef, either from the leg or rump, chop it up very fine and divide it equally into three empty and well washed champagne bottles, adding to each bottle, one gill of broth or water, or not any should a more concentrated extract be desired; > cork and tie them well. Place these bottles in a high bain-marie, wrapping each bottle up in a cloth, and fill to five-sixths of their heighth with water; boil continually for two hours, and leave the bottles in the water one half hour after removing the saucepan from the fire, then uncork carefully. Fold two sheets of filtering paper together, lay them in a glass funnel and set these over high gallon glass jars, pour the liquid slowly through the paper and when all is strained, fill a well washed and clean champagne bottle with it; cork it up, letting the liquid reach nearly as far up as the cork, and put it on ice to keep.

(370). Fish Broth With Clams (Bouillon De Poisson Aux Lucines orangees)

Heat two ounces of butter in a saucepan, add to it two ounces of minced onions, an ounce of carrots, two ounces of turnips and two leeks. Fry colorless, then put in two pounds of the heads and bones of fish and moisten it to its height with water, adding an ounce of celery, one tomato. a little thyme, bay leaf, parsley and salt. Cover and cook for twenty-five minutes, then strain through a sieve, return it onee more to the saucepan adding a quart of clams and their juice; boil, strain again through a fine sieve, taste and serve in cups.

(371). Frog Broth And Puree (Bouillon De Grenouilles Et Puree De Grenouilles)

Mince half a pound of celery, carrots, turnips, and leeks; fry them without letting them acquire a color in two ounces of butter, then moisten with two quarts of chicken broth or water, and add a pound of frog's legs and hind parts, half an ounce of chervil, and two ounces of lettuce, both cut very fine. Boil all slowly for three quarters of an hour, season with a little salt and sugar, then strain through a napkin and serve in cups.

For the puree, pound the frog meat and add to it four ounces of bread-crumbs soaked in milk and then squeezed out. When all is well pounded, dilute with the same quantity of broth as above, and strain through a tammy; a little butter and milk may be added to advantage: this puree should be served in a clear state in cups.

(372). Herb Broth (Bouillon Aux Herbes)

Four ounces of lettuce, one ounce of chervil, one and a half ounces of sorrel, all well washed, and cut up flne. Put these into a saucepan on the fire, with a little butler, stirring occasionally; when lightly cooked moisten with two quarts of white chicken broth (No. 188), or its equal volume of water. Let cook for fifteen minutes, adding one and a half ounces of butter and a little salt. Serve this in cups, either plain or with sippets of toasted bread or else with rice, semolina, etc.