Grand Bouillon, or General Stock, is the foundation of all meat soups. It is made both into consomme, and for the preparation of creams and purees.

It is of course essential to have a good basis if good results are expected.

To prepare 5 gallons of stock proceed as follows : Put into a stock boiler 10 pounds of lean beef, 4 pounds of cracked beef bones, 1 knuckle of vead, 3 pounds of chicken giblets.

Moisten with 5 1/2 gallons of cold water and set over a slow fire.

When this commences to boil, remove the scum and add 1 pint of cold water, to aid the raising of some more scum. When the soup is well cleared, add 3 ounces of salt and the following ingredients.

4 medium carrots,

1 turnip,

2 leeks,

3 onions,

1 handful of soup celery,

3 cloves.

Let simmer gently for 4 hours, removing the fat occasionally.

Strain through a cloth and put aside for further use.

Fond Blanc De Veau - White Veal Stock

Proceed as for General Stock, increasing the quantity of veal and diminishing the beef.

Fond Blanc De Volaille - White Chicken Stock

Proceed as for General Stock, using more chicken, so as to accentuate the flavor of the chicken.

Fond Lie A Potage - Thickened Soup Stock

This stock is generally used for cream soups and other (lightly) thickened soups. It is thickened with a roux - i. e., the same amount each of butter and flour well cooked together without browning. It should be moistened with white stock and cooked over a slow fire until all impurities have risen to the surface.

Bouillon De Lucines Oranges - Broth Of Hard Clams

Put the clams on the fire with their own juice and a little water; remove at the first boil, take off the scum and strain.

Bouillon De Lucines Oranges Et Bouillon De Volaille - Clam And Chicken Broth

Clam broth is highly esteemed on account of its invigorating action on the nerves of the stomach. Its taste is rather strong (especially to delicate persons), but satisfactory results are obtained by adding one-third of chicken broth to two-thirds of clam broth.

Bouillon De Lucines Oranges A La Creme - Clam Broth With Cream

Two-thirds of clam broth, One-third of boiled cream.

Bouillon De Lucines Oranges, Uncle Sam - Clam Broth, Uncle Sam Fashion

Serve plain clam broth in cups, adding to each cup a table-spoonful of whipped cream.