Chicken Essence

Fry one pound of sliced kernel of veal and a pound and a half of broken chicken bones in some butter without coloring them, adding two minced shallots, half a pound of minced carrots, and four ounces of onions. Moisten with one quart of white chicken bouillon (No. 188) and reduce to glaze; moisten again and reduce once more, then add a bunch of parsley garnished with two bay leaves and as much thyme, four cloves and half a bottleful of white wine; boil, skim, and cook slowly for half an hour, then strain through a napkin or silk sieve.