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.