Van
der Roet, and I leave her to expound the mystery of its charm. I
think I may without presumption claim the clear soup as a triumph,
and it is a discovery of my own. The same calf's head which Mrs.
Sinclair has treated with such consummate skill, served also as the
foundation for the stock of the clear soup. This stock certainly
derived its distinction from the addition of the liquor in which
the head was boiled. A good consomme can no doubt be made with
stock-meat alone, but the best soup thus made will be inferior to
that we had for dinner last night. Without the calf's head you
will never get such softness, combined with full roundness on the
tongue, and the great merit of calf's head is that it lets you
attain this excellence without any sacrifice of transparency."
"I have marvelled often at the clearness of your soups, Marchesa,"
said the Colonel. "What clearing do you use to make them look like
pale sherry?"
"No one has any claim to be called a cook who cannot make soup
without artificial clearing," said the Marchesa.
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