out after 2 hours cooking, and can be made use of for the cutlets. When the stock is finished carefully remove the fat from the top, and strain it through a fine hair sieve. If carefully cooked it will be quite clear, otherwise it will have to be clarified. Season to taste at the last and allow it to get cold, then stand it on the ice until required. The sherry should be added just before sending it to the table. This soup is, as its name implies, quite cold (iced). A handful of Royal Custard may be served in the consommé if liked.
Average Cost.—5s. 6d. Sufficient for 8 or 10 persons. Seasonable at any time.
Basil (Fr. basilie).—This aromatic plant is a native of the East Indies, its perfume resembling that of cloves. It is cultivated as an aromatic pot-herb, and its leaves are used for flavouring soup and as a salad, especially by French cooks.
32.—CLEAR DUBOURG SOUP. (Fr.—Consommé à la Dubourg.)
Ingredients.—3 pints of clear soup, a small savoury custard (see recipe for Consommé à la Royale, p. 155), 1 tablespoonful of cooked rice, 1 tablespoonful of cooked green peas.
Method.—Prepare the custard as directed, and add it with the peas and rice to the soup a few minutes before serving.
Time.—To prepare and cook the garnish, ½ an hour. Average Cost 2s. 9d. Seasonable at any time. Sufficient for 6 persons.
33.—CLEAR GAME SOUP, PALERMO STYLE. (Fr.—Consommé de Gibier à la Palermo.)
Ingredients.—For consommé: 1 grouse, ½ a rabbit, 2 lb. of shin of beef, 1 lb. of lean veal, ¼ lb. of raw ham, 2 ozs. of dripping or butter, the bones and trimmings of the above meat, poultry, or game, soup vegetables, 2 blades of mace, 2 cloves, peppercorns, a small bunch of herbs (bouquet-garni), salt, 2½ quarts of water, cayenne pepper.
For Garniture.—½ a head of celery, 2 ozs. of macaroni, game quenelles, cooked ham, 1 French roll, grated Parmesan cheese.
Method.—Remove the breasts from the grouse, and use for quenelles. Cut up the bird and rabbit into joints, and the beef and veal into pieces. Melt the dripping in a large stewpan, put in the bird, the rabbit and the meat, and fry till brown over a quick fire; pour off the fat, add the water and the ham, let it come to the boil, and skim. Put in the soup vegetables, consisting of a small onion stuck with cloves, a carrot, a turnip, and a few leaves of celery or leek, together with any trimmings or bones of meat, etc. Now add the bouquet of herbs, mace, peppercorns, and a tablespoonful of salt, simmer gently for about 3 hours or
