Clear Bouillon

There is nothing that resembles consomme more than clarified bouillon, and if it does not entirely take its place as regards quality, still it is often used instead. Clarified bouillon is in reality only an imitation of consomme, it is equally true that with care it can easily be prepared in excellent conditions, the principal one being to operate with good bouillon, either of chicken, beef or game, etc. To obtain clear bouillon, only lean meats must be used for clarification; in order to obtain four quarts of bouillon, have one pound of lean beef free of all fat and nerves, chop it finely, and mix in with it, two raw eggs and one pint of cold bouillon; place the strained bouillon on the fire, skimmed free of all its fat, and when it reaches boiling point, pour into it the clarification, beating it well with a whip. As soon as the bouillon boils, keep it to the same degree of heat without allowing it to boil, for one hour; skim the fat off, season with salt and a little sugar, and color it with caramel (No.18), then remove and strain through a wet napkin stretched and fastened to the four legs of a kitchen stool (Fig. 99), or else a silk sieve. These bouillons are to be served with garnishings of Italian pastes and farinas, also garnishings of vegetables, etc., for various soups.