Consommé Garbure.—Rather dark stock, with bread crusts cooked as for croûte au pot, then dusted with cheese and spread with the stock pot vegetables neatly trimmed, and soaked over the fire in a little stock. Modern cooks send the croûtons to table separately very hot, seasoned with grated cheese and coralline pepper, with a little heap of the vegetables, moistened with the stock, on each.