Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About

We do not imagine that many English people take the trouble to make a double broth or consommé, but it is as well to know how to achieve it. It is in fact a beef broth or bouillon doubled with veal and fowl, the former to give it suavity, the latter to improve its flavour. A calf’s foot can be substituted for the veal to introduce the gelatinous quality. Instead of a fowl’s carcase, a stuffed fowl can be simmered in it. The resulting liquid, clear, smooth, and flavoured, is se