41. Preparation of Bêche-de-mer

• ½ lb. dried bêche-de-mer
• 3 pints (7 cups) meat consommé

Rinse off the bêche-de-mer and place it in water to cover in a bowl large enough to allow room for expansion. Change the water once a day for three days or more. On about the third day it is soft enough to clean. Split it down its length with a cleaver and, holding it in a bowl of cold water or under the cold tap, pull, brush and scrape it inside and out. Remove all the long fibrils and the san