Consomme means the foundation of the soup; this foundation ought always to be clear, lightly coloured, and, above all, strong.

Take about 2 lbs. of beef and veal, without fat, chop them up together, and put into a basin. Add half of the white of an egg, work the meats with a wooden spoon and a glass of water, continue to mix with about 1 1/4 gallon of good strong stock; put the whole into a small saucepan with some carcases of birds (raw or cooked), a branch of celery, and put it to boil on the fire; stir it when there with a wooden spoon, so that the meat shall not stick to the bottom. As soon as it bubbles, remove the saucepan to a very slow, very moderate, well-regulated fire for two hours. The stock, made in this way, ought to become a fine colour, and above all be very clear. Strain it through a napkin that has been previously rinsed in hot water.