ABSTRACT
Comprising
Nuitritive Soup.
White Consommé of fowls.
Empotage, or Consommé for soups in general.
„„pheasants or partridges.
Brown Consommé of fowls.
Brown extract of larks, &c.
’ „pheasants or partridges.
„„hare or rabbit.
Common gravy.
„„rabbits.
Blond of veal, or veal gravy.