TOMATO BOUILLON
To five cups of Standard Broth add one cup of thick tomato purée. Reheat and serve in bouillon cups.
STANDARD BROTH
(Beef, Veal, Lamb, Chicken or Game)
4 pounds meat.
1 pound marrow bone.
2½ quarts cold water.
½ teaspoon peppercorns.
4 cloves.
1 spray marjoram.
2 sprays thyme.
2 sprays parsley.
½ bay leaf.
¼ cup each diced carrot, onion, and celery.
½ tablespoon salt.
Process: Remove meat from bone and cut in inch cubes; brown richly one third of meat in some of the marrow taken from bone. Cover remainder of meat with cold water, let stand thirty minutes, then add browned meat and rinse the pan in which meat was browned with some of the water. Bring to boiling point and skim. Reduce heat and boil gently five hours; stock should be reduced to three pints. Add seasonings the last hour of cooking. Strain, cool, remove fat, and clear.
LAKE TROUT BAKED IN PAPER BAG
Clean a four-pound lake trout. Sprinkle inside with salt and pepper. Fill with stuffing (recipe [next page]); sew. Spread with soft butter, sprinkle with salt and pepper. Lay fish carefully in a well greased paper bag, add one-fourth cup white wine, one-half onion finely chopped, six fresh (or ten canned) mushrooms, cut in small pieces, and one-fourth cup water. Press air from bag, fold open end over three times, fold sides and corners close to fish, first moistening the bag on corners and edges; lay in a dripping-pan and place in a hot oven. When bag is browned evenly (not burned) reduce heat, and bake fish one hour. (Bag will brown in ten minutes.) Remove from bag to serving platter and pour contents of bag over fish. Serve with the following sauce:
SAUCE À L'ITALIENNE
2½ tablespoons butter.
2 tablespoons finely chopped onion.
2 tablespoons finely chopped carrot.
2 tablespoons finely chopped lean uncooked ham.
½ teaspoon peppercorns.
3 cloves.
2 sprays marjoram.
3 tablespoons flour.
1 cup Brown Stock.
1¼ cups white wine.
1 clove garlic.
2 teaspoons finely chopped parsley.