petite marmite. Strong beef consommé made with lean and brisket of beef, a marrow bone cooked in water, regularly skimmed and to which the necks, pinions and gizzards of fowls, carrots, turnips, white of leeks and celery hearts are added. The whole is cooked very slowly to maintain the clarity of the broth. The marrow bone is usually served separately with toast, sometimes with grated cheese. The resulting consommé is sometimes used as the base for other consommés, with a range of different garnishes.
