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Louis Saulnier
Fundamental Elements of Cooking
:
Consommé Clarifié
Clarified Consommé
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Appears in
#95
Le Répertoire de la Cuisine
By
Louis Saulnier
Published
1914
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Recipes
Contents
Lean beef chopped or passed through mincing machine, and put in a pan with white of eggs previously beaten with water, add to the above White Consommé, minced carrots and leeks, and bring quickly to the boil; simmer gently for two or three hours.