556—Croûte au Pot

Prepare a freshly-cooked vegetable garnish for a stockpot:—Carrots and turnips cut into small sticks and trimmed; a few heads of leeks, and cabbage, parboiled, minced, and cooked in very fat consommé.

Put these vegetables in a somewhat greasy broth for ten minutes.

Also prepare seven or eight crusts of French soup “flutes”; besprinkle them with stock grease, and dry them in the oven. Put the vegetable garnish into the soup-tureen; pour thereon one quart of consommé of the Petite Marmite (No. 598, La Petite Marmite), and add to the dried crusts.