We have no word in English for consomme but broth, and that is not an equivalent,but only a substitute. French cooks understand by consomme a clear soup as rich as melted jelly. Consomme royal is of the color of brandy, with little egg custards floating in it.

Simmer a large fowl and two or more shanks of veal in a gallon of water for three or four hours, and while it is cooking add the vegetables and seasonings. These should be the usual soup bunch (without parsnips or green onion tops, however), together with a stalk of celery, half a bay leaf, a teaspoonful of bruised pepper-corns and a sprig of green thyme or marjoram.

When it has boiled long enough strain the broth into a saucepan.

To clarify the consomme,chop a pound of lean beef fine, mix with it two whites of eggs and a cup of cold water. Then pour the broth to the beef, stir up and boil again. Strain through a napkin or jelly bag, season with salt, color with a teaspoonful of dissolved burnt sugar and remove every particle of grease.

To make the floating custards take three or four yolks of eggs, raw, and mix with them a spoonful of the consomme. Pour into a slightly buttered saucer and steam it until done - 10 minutes. Cut the custard in diamond shapes and drop three or tour in each soup plate.

Where it is not necessary to be extremely particular good clear soup can be obtained by letting the soup-stock get cold in a jar and after taking off the felt, pouring it off without disturbing the sediment. Strain through a napkin, make hot and add the spoonful of coloring and salt as before.

Cost of material - chicken to be used in salad or patties 0, veal 16, vegetables 5, beef 10, eggs, 6; 37c for 2 quarts, or 3c per plate.

793 - Consomme Imperial

Almost the same as royal, No. 139. The egg custards can be cut with a round cutter instead of in diamonds, and add a half pint of Madeira or sherry. A liberal allowance of extract of meat should be used when desired to make this consomme of good quality in places where there is no poultry to be had, and the extract makes it unnecessary to use color-ing,as it imparts a very rich color itself.