Potage à la Bourgeoise.—For this make some
stock by re-boiling bones, meat, etc., used for con
sommé, together with the well-rinsed meat used in
its clarification; then work the vegetables left over
from the consommé through a hair sieve, moistening
them as you do so with the strained stock, season to
taste, re-heat, add a liaison au roux (i.e., flour
rubbed very smooth and lightly cooked with a little
milk), or an egg and stock liaison as in the preceding
soup, and serve either with croûtons, or if you like
with the sliced bread in the tureen.