A certain quantity of clarified butter should always be kept ready and handy.
To prepare this butter, put one lb. to melt in a saucepan large enough to hold twice that amount. Place the saucepan on the side of the fire, over moderate heat; remove all the scum which rises to the surface, and, when the butter looks quite clear and all foreign substances have dropped to the bottom, put the liquid carefully away and strain it through muslin.
[176—FAGGOTS (BOUQUETS GARNIS)]
The name “faggot” is given to those little bunches of aromatics which, when the contrary is not stated, are generally composed (in order to weigh one ounce) of eight-tenths oz. of [73] ]parsley stalks and roots, one-tenth oz. of bay leaves, and one-tenth oz. of thyme. These various aromatics are put neatly together so that no sprig of the one sticks out beyond the others, and they are properly strung together.
[177—CHERVIL]
Chopped Chervil.—Clean the chervil and remove the stalks; wash, dry it well while tossing it, then chop it finely and put it aside on a plate in the cool, if it is not for immediate use.
[Concassed] Chervil.—Proceed as above, except that, instead of chopping it, compress it between the fingers and slice it after the manner of a chaff-cutter. [Concassed] and chopped chervil are, if possible, only prepared at the last moment.
Chervil Pluches.—The [pluches] are greatly used in the finishing off of soups. They are, practically, the serrated portions only of the leaves, which are torn away in such a manner as to show no trace of the veinings. They are immersed in water, and at the last moment withdrawn, so as to be added, raw, to either soups or boiling consommés.
[178—RASPINGS]
Golden raspings are obtained by pounding and passing through a fine sieve bread-crusts which have been previously well dried in the oven.