The Post-Graduate Cookery Book Consisting of a Large Number of Special Receipts, Many of Them Original, Which Are Offered in This Form as a Supplement to Existing Works on the Culinary Art (Classic Reprint)

Excerpt from The Post-Graduate Cookery Book: Consisting of a Large Number of Special Receipts, Many of Them Original, Which Are Offered in This Form as a Supplement to Existing Works on the Culinary Art

Grand Bouillon, or General Stock, is the foundation of all meat soups. It is made both into consomme, and for the preparation of creams and purees.

It is of course essential to have a good basis if good results are expected.

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