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Chipolata Garnish

(A Spanish recipe.) In Spain chicken or sweetbread or any entree is rendered attractive by the addition of Chipolata.

Cut up into neat pieces equal parts of carrots, chestnuts (parboiled and free from shell.), mush-rooms, turnips, and small sausages. Cover with consomme and cook until tender, adding a spoonful of sherry, pepper, and salt. CARAMEL (for coloring soups.).

French cooks keep a bottle of this on hand to use for gravies and soups which are too pale.

Stir 1/2 pound of sugar and a tablespoonful of water constantly over the fire until a rich brown, being very careful not to let it burn. Add 1 cup of water and a little salt and cook 10 minutes longer. Cool and strain it and bottle tightly in small bottles. Will keep a year, if corked, and in a cool place.