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SANTE, POTAGE DE (Careme's recipe)

Put into a stock-pot two roast fowls (to colour the soup slightly), a knuckle of veal (removing the bony end), and some bones of roast beef, if you have any; add the necessary beef stock (twenty ladlefuls), so that the consomme when reduced may contain about fifteen ladlefuls; remove the scum, after which add salt and pepper to taste; boil it slowly for five hours, skim off the fat, and take up the meats; then mix in the consomme the white of an egg beaten up with a little cold beef stock to clarify it; after twenty minutes' boiling, strain it through a napkin, and again set it to boil, mixing with it the following roots and vegetables: the red part of a large carrot, cut, with a root-cutter, in columns three-quarters of an inch wide, and each column being divided into slices one-eighth of an inch in thickness; a large turnip prepared in the same manner; as also two heads of celery and two leeks sliced--these roots should be blanched; add two small lettuces, a little sorrel and chervil. After an hour's boiling throw in a little sugar and three table-spoonfuls of asparagus points of a fine green, and throw the soup into a tureen containing small crusts of a French roll rasped, cut round three-quarters of an inch wide, without the least appearance of crumb, and dried in a hot closet.