White Onion Soup au Maigre. — With this no broth, but only decoction of haricot beans or water, may be employed. Some pass the onions✪ White Onion Soup au Maigre and bread through a tammy, and thus produce a puree. Onion Soup a la Stanislas with Crusts. — This soup is named after the qiionda^n King of Poland, who ate of it in an inn at Chalons, and preserved the recipe. Much of the success of this form depends upon the prepara- tion of the crusts of bread. Break the upper crust of a loaf of bread in pieces, make them hot in the oven, rub them over with butter, grill them gently in the oven, or before the fire, or in the sauta-pan, and put them into a plate. Then produce the onion soup, allowing 10 gnu. of raw onion for each person who has to partake of the soup ; the onions are to be fried. The soup may be made with or without broth, aud be served as it comes, or after having passed tbe tammy. It is spiced with tincture of pepper✪ Onion Soup a la Stanislas with Crusts in the tureen. SOUP OF JERUSALEM ARTICHOKES i59 Gompound Onion Soups. — They are many in number) and are produced by the addition of other vegetables, such as mushrooms, which supply savour, turnips and celery — compound onion soup uu cjrcis or uu muiyie, brown j or by substituting millc for broth, bean decoction, or water — onion soiip loith milk, or onion soiip with milk and eggs, in which the eggs are used as a final leeson (liaison) of all the ingredients ; a soup also termed Homeric soiop, is a near approach to the soup of the heroes described in the Iliad. There is the soiop of white onions, for which the small white bulbs yield the material, to be made with croiltes it, pot, or gratinated crusts, and a little sugar. This must not be confounded with white soup of onion, for which the bulbs are par- boiled in water, then completely cooked in bouillon, either standard or fresh made ; add to the soup 2 oz. of siceet almonds, which have been blanched, pounded, and diluted with milk ; further, the puree of four hard-boiled yolks of eggs, and some panade made with bouillon ; spice with tincture of pepper, and pour over chips of fried bread. Topinambur Soup — Soitp of Jerusalem Artichokes. — This is a soup made with the puree of the tubers of the topinambur plant✪ Topinambur Soup. When this 'vegetable was brought to Europe from South America, it was termed sicnflower or girasol, from its similarity to the true sunflower, Helianthus annuus. The name girasol, which was to indicate the erroneous supposition that the flower was always turned to the sun, and gyrated with its rise and sinking, was then corrupted into Jemisalem. Erom some similarity of the taste of the tubers to the taste of the petals and bottoms of the artichokes, the topinambtir was now termed Jerusalem artichoke. Some people made confusion worse by calling a soup made with the tubers of topinambur Palestine soup; we adhere to the true native name of the plant, topinambur, used by all classical magiric authors. i6o THE SPIRIT OF COOKERY

AI-modernized reading of the original text

White Onion Soup au Maigre. — With this no broth, but only decoction of haricot beans or water, may be employed. Some pass the onions and bread through a tammy, and thus produce a puree. Onion Soup à la Stanislas with Crusts. — This soup is named after the quondam King of Poland, who ate of it in an inn at Chalons, and preserved the recipe. Much of the success of this form depends upon the preparation of the crusts of bread. Break the upper crust of a loaf of bread in pieces, make them hot in the oven, rub them over with butter, grill them gently in the oven, or before the fire, or in the sauta-pan, and put them into a plate. Then produce the onion soup, allowing 10 gnu. of raw onion for each person who has to partake of the soup ; the onions are to be fried. The soup may be made with or without broth, aud be served as it comes, or after having passed tbe tammy. It is spiced with tincture of pepper in the tureen. SOUP OF JERUSALEM ARTICHOKES Compound Onion Soups. — They are many in number, and are produced by the addition of other vegetables, such as mushrooms, which supply savour, turnips and celery — compound onion soup au gras or au maigre, brown ; or by substituting milk for broth, bean decoction, or water — onion soup with milk, or onion soup with milk and eggs, in which the eggs are used as a final liaison (liaison) of all the ingredients ; a soup also termed Homeric soup, is a near approach to the soup of the heroes described in the Iliad. There is the soup of white onions, for which the small white bulbs yield the material, to be made with croûtes au pot, or gratinated crusts, and a little sugar. This must not be confounded with white soup of onion, for which the bulbs are parboiled in water, then completely cooked in bouillon, either standard or fresh made ; add to the soup 2 oz. of sweet almonds, which have been blanched, pounded, and diluted with milk ; further, the puree of four hard-boiled yolks of eggs, and some panade made with bouillon ; spice with tincture of pepper, and pour over chips of fried bread. Topinambur Soup — Soup of Jerusalem Artichokes. — This is a soup made with the puree of the tubers of the topinambur plant. When this vegetable was brought to Europe from South America, it was termed sunflower or girasol, from its similarity to the true sunflower, Helianthus annuus. The name girasol, which was to indicate the erroneous supposition that the flower was always turned to the sun, and gyrated with its rise and sinking, was then corrupted into Jemisalem. From some similarity of the taste of the tubers to the taste of the petals and bottoms of the artichokes, the topinambur was now termed Jerusalem artichoke. Some people made confusion worse by calling a soup made with the tubers of topinambur Palestine soup; we adhere to the true native name of the plant, topinambur, used by all classical magiric authors. i6o

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White Onion Soup au MaigreOnion Soup a la Stanislas with CrustsTopinambur Soup

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