are slices, dice, or chips ; dice and chips may be fried just
before immersion. When the broth has been poured over
the bread, the tureen should be covered and allowed to
stand a little for the bread to soak ; it should not be stirred;
the broth, therefore, must be salted, coloured, and spiced
before being poured over. If the vegetables, which may
have been boiled in the broth, be presentable, serve them on
a separate plate, but if they be fibrous and unsightly do not
send them to table. An excellent addition to such soup is
grated Parma cheese ; it should not be added to the soup in
the tureen, but to each plate separately, to prevent its fusion
and adhesiveness.
This soup must be carefully distinguished from that kind
of bread-soup which in French is termed soiq^e mitonnle*
This latter is prepared by adding 60 grm. of broken dry
breadcrumb to 12 decilitres (li litre) of prepared broth
and simmering, while constantly stirring, for twenty minutes.
When the bread is completely disintegrated, and forms a
fine paste, the soup is thick, like a puree, and ready for use.
This soup is most excellent and nutritious when made with
meat-bread.
Synoptical Classification of Soups.
With the object of obtaining a means of survey and refer-
ence for the practical purposes of common life and its
relations to the kitchen, we have arranged soups into tC7i
divisions or categories. 13y a more stringent application of
the principles of classification, a greater number of classes
might be obtained, but the increase would probably not
make the arrangement of greater practical use. Several of
the soups used as illustrations in the first division might be
distributed amongst the nine following divisions ; but we
* Of. Gouffe, lor.ciL, p. 53. See, however, Beauvilliers, i. 16, where
7nilonna(/e ineuiiH the putting of previously slightly rasped and separated
crusts in broth or Charlottes.
C/^ASSIFICA TION OF SOUPS 1 5 1
have waived these considerations also for the purpose of
giving to this arrangement the utmost practical utility.
First division : Soups consisting of broth, gravy, or con-
somme only, being clear sou'ps properly so called. The
dietetic broths of the fifth division might be ranged here as
a subdivision.
Second division : Soups characterized by particular vege-
tables ; a few compound recipes are included, but always
exhibit a prevalence of one ingredient or another.
Third division: Soups containing cereals or their products
— rice, barley, rye, wheat, Italian paste, bread, potatoes,
cassava, tapioca. Under this division the souioes au pain
described above in connection with the p)ot-a^^,-feu should
strictly be ranged, but in practical life they occupy a more
general position.
Fourth division : Soups made with leguminous seeds —
peas, beans, lentils, soy. An appendix would contain
recipes for soups of chestnuts.
Fifth division : Soups with preparations of eggs, dietetic
broths, and panadas (being more solid than soupes au pai✪ Soupe au Painn).
These might be somewhat differently distributed, e.g., the
dietetic broths might go to the first division, and the panadas
to the third; but they may be left united as serving a
common purpose, and by their blandness and digestibility
associating kindly with soups containing preparations of
eggs.
Page 104 · 2 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
are slices, dice, or chips ; dice and chips may be fried just before immersion. When the broth has been poured over the bread, the tureen should be covered and allowed to stand a little for the bread to soak ; it should not be stirred; the broth, therefore, must be salted, coloured, and spiced before being poured over. If the vegetables, which may have been boiled in the broth, be presentable, serve them on a separate plate, but if they be fibrous and unsightly do not send them to table. An excellent addition to such soup is grated Parma cheese ; it should not be added to the soup in the tureen, but to each plate separately, to prevent its fusion and adhesiveness.
This soup must be carefully distinguished from that kind of bread-soup which in French is termed soupe mitonneé* This latter is prepared by adding 60 grm. of broken dry breadcrumb to 12 decilitres (1 litre) of prepared broth and simmering, while constantly stirring, for twenty minutes. When the bread is completely disintegrated, and forms a fine paste, the soup is thick, like a puree, and ready for use. This soup is most excellent and nutritious when made with meat-bread.
Synoptical Classification of Soups.
With the object of obtaining a means of survey and reference for the practical purposes of common life and its relations to the kitchen, we have arranged soups into ten divisions or categories. 13y a more stringent application of the principles of classification, a greater number of classes might be obtained, but the increase would probably not make the arrangement of greater practical use. Several of the soups used as illustrations in the first division might be distributed amongst the nine following divisions ; but we
* Of. Gouffe, lor.ciL, p. 53. See, however, Beauvilliers, i. 16, where 7nilonna(/e ineuiiH the putting of previously slightly rasped and separated crusts in broth or Charlottes.
C/^ASSIFICA TION OF SOUPS 1 5 1
have waived these considerations also for the purpose of giving to this arrangement the utmost practical utility.
First division : Soups consisting of broth, gravy, or consomme only, being clear sou'ps properly so called. The dietetic broths of the fifth division might be ranged here as a subdivision.
Second division : Soups characterized by particular vegetables ; a few compound recipes are included, but always exhibit a prevalence of one ingredient or another.
Third division: Soups containing cereals or their products — rice, barley, rye, wheat, Italian paste, bread, potatoes, cassava, tapioca. Under this division the souioes au pain described above in connection with the p)ot-a^^,-feu should strictly be ranged, but in practical life they occupy a more general position.
Fourth division : Soups made with leguminous seeds — peas, beans, lentils, soy. An appendix would contain recipes for soups of chestnuts.
Fifth division : Soups with preparations of eggs, dietetic broths, and panadas (being more solid than soupes au pain). These might be somewhat differently distributed, e.g., the dietetic broths might go to the first division, and the panadas to the third; but they may be left united as serving a common purpose, and by their blandness and digestibility associating kindly with soups containing preparations of eggs.
Records on this page
Soupe au PainSoupe Mitonnée