647 Special Consommes for Suppers

They are prepared by the same method as all other Consommés, it being necessary only to slightly increase the amount of meat used in the clarification and to add to this clarification the correct amount of aromatic and flavouring ingredients which determine the character of the finished Consommé. For example, a few extra pieces of celery should be added to the clarification if the Consommé is to be designated à l’Essence de Céleri, some sliced morels if à l’Essence de Morille or some roasted partridges if au Fumet de Perdreau etc.