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Excerpt from Comment On Forme une Cuisinière, Vol. 3: Petit Guide de la Maîtresse de Maison; Les Potages, les Pâtes, les OEufs, les Légumes, les Poissons
Lorsque le bouillon est refroidi, on le dégraisse totalement et on le met sur le feu; on le fait bouillir et réduire d'un tiers.
On le laisse refroidir ensuite, puis on recommence la même opération; ce qui ramène le bouillon à la moitié environ de son volume primitif: d'où un potage concentré excellent.
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