Veal Broth

A knuckle of veal
A chicken
2 quarts of water
2 table-spoons well-boiled rice

Put a knuckle of veal and a chicken (an old one will do) into a large stew-pan. Cover with two quarts of water. Let it boil up gently. Skim. Simmer for three hours. Strain through a napkin. Allow it to cool. Remove the fat. Serve with a little boiled rice.

Accessories

PAGE
[Croûtons][104]
[Custards][104]
[Force-meat Balls][105]
[Green Colouring][105]
[Potato Balls][106]
[Quenelles of Chicken, Game, Hare, Rabbit][106]
[Quenelles of Marrow][107]
[Rice][107]
[Rice (savoury)][108]
[Rice Balls][108]

Croûtons

Several slices of stale bread
1 oz. of butter

Cut off the crust and cut the bread into small dice-shaped pieces. Fry them in the butter. Drain them on a sieve. Before serving, put them for a few minutes in a quick oven.

Custards for Clear Soup

4 yolks of eggs
1 gill consommé or water