[Sca-cooks] Chicken broth

[Sue Clemenger]

I'm an A-R perfectionist, but not where food is concerned.  My cooking
skills just aren't that good.
Monochrome embroidery, or doing quality-checks on our data sets at work,
though? Oh, baby....
*ahem* And then there're misspelled words.
It's "consommé," with two "m's," not one. ;-P
--Maire, who figures the English degree lets her spell things correctly,
even if she doesn't know how to cook it!

Gorgeous Muiredach wrote:
>
> At 10:06 AM 12/9/2002, you wrote:
> >I thought French Onion Soup was made with beef stock?
>
> The classic recipe is to use beef consome, which is clarified white
> stock.  Don't know many people who bother anymore, except some somewhat
> anal-retentive perfectionists like me <grin>
>
> The cost factor and the time factor are probably the primary reasons to NOT
> use consome.