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Salt and Nutmeg

The stock should be made from beef and veal bones, well skimmed, but need not necessarily be clarified. The vegetables, after being washed and peeled, may be cooked whole in the stockpot.

Cut the carrot and turnip into round slices, drain the cabbage and cut into small pieces, put all the vegetables into a stewpan with the butter, cover and cook slowly for about ten minutes, season with pepper, salt, and a little grated nutmeg.

Strain the stock on to the vegetables, and let them simmer for about thirty minutes, skim occasionally. Cut the roll into thin round slices, place them on a baking sheet, bake them on both sides a golden brown in a moderate oven. Put them in a soup tureen, moisten with a little stock, pour the soup over, sprinkle over with a little chopped parsley or chives, and serve.

C2