This is a classic consommé that I learnt in my college days. At home, no one can really be bothered to go to the trouble of making a clear soup, but if you use the simple method in the recipe ...

TODAY'S Menu of the Table d'hote dinner at the French Restaurant, 3 Linden St., near Mass. Ave, from 12 to 2 and 6 to 7 p. m., 50 cents: Soup: Consomme Julienne. Fish: Cusk, baked in Cream. Joint ...

1 julienne into brunoise dice 2.jpg Brunoise is classically used to garnish consomme. I know, you're probably thinking, "When was the last time I had consomme?" ...