Makes 6 servings

List of ingredients requirements:

• 1/4 cup butter.
• 1/4 cup flour.
• 4 cups milk.
• 2 beef bouillon cubes.
• 2 tsp. grate onion.
• 1 tsp Worcestershire.
• 1/2 tsp. dry mustard.
• 1/2 lb. Old English cheese, grated.
• 1/4 cup cooked grated carrot.
• Chopped parsley.

Method:

1. Melt butter in a large saucepan.
2. Mix in flour until smooth.
3. Pour in milk all at once and add bouillon cubes; immediately stir vigorously over moderate heat.
4. Continue to cook until thickened and bouillon cubes are dissolved, stirring constantly.
5. Add onion, Worcestershire, salt, mustard, grated cheese and carrot.
6. Cook over low heat, stirring constantly until the cheese is melted.
7. Garnish with chopped parsley.

Variation:

1. Cook 1/2 cups canned luncheon meat cut in very small cubes, until crisp and browned.
2. Drain and add to cheese soup.

1. Split a lobster down the back.
2. Cut it crosswise into several pieces, using a heavy butcher’s knife.
3. Discard the intestinal vain.
4. Put the lobster in a saucepan.
5. Add 1/4 cup brandy and 2 quarts fish velouté base.
6. Bring the soup to a boil.
7. Simmer it for 20 minutes.
8. Remove the lobster.
9. Take the meat from the shells.
10. Crush the shells in a mortar, or put the through a food chopper.
11. Return them to the pan with the soup.
12. If the soup seems to thick, add a little milk.
13. Cook the soup for 25 minutes.
14. Strain it through a fine sieve.
15. Add 1 cup cream and salt to taste.
16. Strain the soup again through several thicknesses of cheesecloth.
17. At serving time, bring the soup to the boiling point.
18. Add 2 tablespoons Sherry.
19. Serve a few small cubes of lobster meat with each portion.
20. The rest of the lobster meat may be used for another purpose.

List of ingredients required:

• 1 Lobster.
• 1/4 Cup brandy.
• 2 Quarts fish velouté.
• Milk.
• 1 Cup cream.
• Salt.
• 2 Tablespoons Sherry.

1. Spread3 to 4 pounds beef bones and 2 pounds veal bones, both cut in rather small pieces, in a roasting pan.
2. Strew over them 1 large carrot and 1 large onion, both peeled and cut into slices.
3. Put the pan in a hot oven (400°F) for 30 to 40 minutes or until the bones and vegetables are a good brown.
4. Transfer the bones and vegetables to a large soup kettle.
5. Add 5 quarts water.
6. Discard the fat from the pan in which the bones were browned.
7. Add some water.
8. Bring it to a boil, scraping in the brown bits clinging to the pan.
9. Turn the liquid into the soup kettle.
10. Add a handful of celery stems and tops, 1 or 2 leeks, 1 onion, 1 carrot, several sprays of parsley, 1 tablespoon salt and 6 peppercorns.
11. Add any trimmings from beef or veal, raw or cooked, that may be on hand.
12. If possible, add the carcass of a roast chicken.
13. Bring the liquid slowly to a boil, skimming until the scum ceases to rise.
14. Then simmer for at least 3 hours.
15. Remove the bones and vegetables carefully from the kettle.
16. Ladle the bouillon through cheesecloth, working carefully to avoid stirring up the stock.
17. Pour it into jars, cool as quickly as possible and store in the refrigerator.
18. It will keep for 4 or 5 days.
19. As the bouillon cools, the fat will rise to the top, discard it before using the stock for soups or sauces.
20. A fine layer of sediment may settle in the jar, and in removing the bouillon be careful not to disturb it as it will cloud the liquid.

List of ingredients required:

• 3 to 4 pounds beef bones.
• 2 Pounds veal bones.
• 1 Large carrot, peeled and sliced.
• 1 Large onion, peeled and sliced.
• Water.
• Handful of celery stems and tops.
• 1 or 2 leeks.
• 1 Onion.
• 1 Carrot.
• Several sprays of parsley.
• 1 Tablespoon salt.
• 6 Peppercorns.
• Trimmings from beef or veal, raw or cooked.
• Carcass of a roast chicken.