This is prepared exactly as the other, but after clarifying, you take off the breast of a chicken or fowl, put the carcase in oven until light brown. Drop this free of grease into consomme and allow to simmer for one hour or one and a half hours.

Clear Game Soup

Exactly the same process. Take any game, grouse, hare, partridge, etc., etc. In serving game soup a wineglassful of Madeira is a great improvement.