3—Chicken Consommé

White chicken consommé is prepared in exactly the same way as ordinary white consommé. There need only be added to the meat, the quantity of which may be lessened, an old hen or a cock, slightly coloured on the spit or in the oven.

For the clarification, the quantity of roast fowl-carcases used may be increased, provided the latter be not too fat. The process, however, is the same as in the clarification of ordinary consommés.

The colour of chicken consommé should be lighter than that of the ordinary kind—namely, a light, amber yellow, limpid and warm.