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Classic
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page 26
RECAPITULATION.
I. FAT SOUP. CLEAR.
1.Bouillon.
2.Consomme.....................Fundament of other soups.
3.Consomme de volaille.........Consomme of fowl.
4.Pot au feu...............{Stock or consomme with vegetables previously
cooked apart in some boiling water.
5.Croute au pot............{
6.Printanier...............{
7.Brunoise.................{
8.Julienne.................Stock or consomme with vegetables not having
been cooked as above.
9.Colbert......................Printanier with poached eggs.
10.Consomme au riz..........{Stock or consomme with farinaceous
substances, having been previously cooked apart, in boiling water.
11.Consomme au vermicelle...{
12.Consomme au macaroni.....{
13.Potage milanaise.........Consomme or stock with macaroni and rasped
cheese.
II. FAT SOUPS. HALF THICK.
14.Ox tail.................{Stock with madeira, starch and pieces of
oxtail or calf's head.
15.Potage tortue...........{
16.Mullagatawny...........{Stock with flour and flesh, beef in the former
and fowl in the second.
17.Tchy a la Russe.........{
18.Potage Semoule Lice..........Stock with semolia, eggs and cream.
19.Potage a l'orge..............Stock with barley, cream, butter.
20.Potage Andaloux.
21.Borch a la Polonaise.........Beets, milk and stock.
III. FAT SOUP. PUREE OR CREAM.
22.Potage a la Reine......Cream of fowl...............{Always prepared
with stock.
23.Creme de Celeri........Cream of celery.............{
24.Creme d'asperges.......Cream of asparagus..........{
25.Creme de choux fleurs..Cream of cauliflower........{
26.Puree Crecy............Cream of carrots with rice..{
27.*Potage St. Germain.......Cream of green peas.
28.*Potage Conde.............Cream of white kidney beans.
29.*Potage Musard............Cream of red kidney beans.
30.*Creme de Lentilles.......Cream of lentils
I. LEAN SOUP. CLEAR.
31.Potage Paysanne.
32.Soupe a l'onion.
33.Soupe a l'oseille............Sorrel soup.
34.Ouka de perches a la Russe...Fish soup.
35.Bouillabaisse................Highly seasoned fish soup.
36.Soupe aux huitres............Oyster soup.
37.Soupe aux clams.
*May be prepared with water instead of stock for a lean dinner.
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