Autumn Soup

Almost all Carême’s soups are based on well-flavored consommé, which he makes with chicken or beef, veal, and vegetables. For traveling, Carême recommends boiling the consommé until reduced to a thick, sticky juice (meat glaze) then leaving it to set. When cut in cubes it could be diluted with water for use – as with today’s bouillon cubes.

Cut as for julienne the white of four leeks, the yellow leaves of two bunches of celery and those of a thinly sliced lettuce; after washing them