Cream Bouillon
Written by silambarasi on Friday, October 10th, 2008 in Bouillon.
Cream Bouillon
Make this same soup, and pour it over a half-pint of thick cream,
well whipped. Do not put any lemon in it. Serve with hot crackers.
Meat Soups
You can make meat soup, or stock, out of almost any kind of meat,
cooked or raw, with bones or without. Many cooks never buy fresh
meat for it, and others think they must always have it. It is best
to learn both ways.