Thicken bouillon or consomme to the consistency of thin cream. Add trumese cut into dice and simmer for 20 m. or longer. Serve plain in tureen, or on toast, or in rice or mashed potato border.
When noodles, or macaroni in any form are to be added to the stew, simmer a bay leaf and more onion in the bouillon before thickening; garlic also if liked.
One day we added some water drained from spinach to consomme, thickened it and added a little cream the trumese and some nutmese, and we had a choice combination.
Ragout of Trumese No. 2
Trumese; onion, garlic, browned flour, tomato, bay leaf; juniper berries crushed, one teaspoon to a quart of stew.