Consommé, or the Essence of Meat

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (1)
Instructions (1)
  1. Reduce veal stock to a good consistence, but be careful not to let it colour.
Original Text
Consumé, or the Essence of Meat. Reduce veal stock to a good consistence, but be careful not to let it colour.
Notes
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