A soup of puree of kmiips and tomatoes, made after the brown modification, and served with quenelles of potatoes, has been called soupe d la Piemontaise, and been supposed to be a national soup ; but it is little specific. * Also spelt Croissy : F., 292 ; Cord. Bl., 23 and others. f D.D., 862, 11 162 THE SPIRIT OF COOKERY Lettuce and whole pea soup and Flemish soup are mere modifications of the jidienne and jardinidre class ; the Flemish has also been termed p)oly-oleric, or many-fold vegetable soup. Besides carrots, turnips, celery, and leek, boiling in standard broth, there are sliced cucumbers added, and further, a secondary selection of oleraceous vegetables, namely, Brussels-sprouts (which justifies our adjective Flemish), young green peas, a few French beans cut small, and some asparagus-heads ; when these are parboiled, they are added to the main soup. A mere modification of Flemish soup is cabbage or kale soup, in which summer cabbages are substituted for the autumnal sprouts. Another modification is Dutch sotip, or Soupe a la Hollandaise; this contains the cucumber, but omits the cabbage. Soup of of spring herbs, comminuted p>rintaniere, is made with early green vegetables, sorrel, dandelion, and burrage. For the closely-related Bonne Femme soup, cabbage lettuces are braised with the sorrel, in butter, treated with bouillon, and a liaison of yolk, butter, sugar, and glace. Sorrel and lettuce must be present in about equal quantity ; we have seen a recipe in which the sorrel is diminished to two leaves, which seems useless ; strong flavours, like chervil, diminish the homogeneity of the soup. The following vegetables yield purees, which can be worked into soups : Asparagiis, made green with some spinach, and mixed with aspiaragus-heads or points ; artichokes, endives, leek,* scorzonera, or salsify, \ white and black. Cucwmb&r also yields a purde soup in the two usual forms ; gourd,% or * Leek soup also passes as soupe A la Bresanne, D.D., 863 ; no deriva- tion is given. f Scorzonera soup, D.D., 863, ex Brillat-Savarin. It is practical to put scorzoneras into soup when their quantity is insufficient to produce a dish of stewed vegetable for entremets. J Gourd is the true English name ; the other is the product of affecta- tion. The French name is courge, to which neologists have added the absurd A la moelle. SOUPS OF CEREALS 163 vegetable marrow, and inmiphin yield purees, of which the latter is the preferable one both as to colour and taste ; the gourd requires much evaporation of its water to yield a tasty soup. Mushroovis — i.e., champignons — form a very tasty puree if they are taken young enough ; a dozen of them with six sliced tomatoes, two carrots, an onion, 4 oz. of veal and 4 oz. of ham, fried in 2 oz. of butter, and boiled with a quart of standard broth, tincture of pepper and salt, and a flavouring of aromatic herbs✪ Mushroom Soup, will yield a product which, when passed through the tammy, reheated and pointed with some lemon-juice, will he a most attractive soup for from six to eight persons. CHAPTEE X. SOUPS CONTAINING CEREALS OR THEIR PRODUCTS, RICE, BARLEY, RYE, WHEAT, ITALIAN PASTE, BREAD, POTATOES, CASSAVA, TAPIOCA.

AI-modernized reading of the original text

A soup of puree of turnips and tomatoes, made after the brown modification, and served with quenelles of potatoes, has been called soupe d la Piemontaise, and been supposed to be a national soup ; but it is little specific. * Also spelt Croissy : F., 292 ; Cord. Bl., 23 and others. f D.D., 862, Lettuce and whole pea soup and Flemish soup are mere modifications of the jidienne and jardinidre class ; the Flemish has also been termed poly-oleric, or many-fold vegetable soup. Besides carrots, turnips, celery, and leek, boiling in standard broth, there are sliced cucumbers added, and further, a secondary selection of oleraceous vegetables, namely, Brussels-sprouts (which justifies our adjective Flemish), young green peas, a few French beans cut small, and some asparagus-heads ; when these are parboiled, they are added to the main soup. A mere modification of Flemish soup is cabbage or kale soup, in which summer cabbages are substituted for the autumnal sprouts. Another modification is Dutch sotip, or Soupe à la Hollandaise; this contains the cucumber, but omits the cabbage. Soup of of spring herbs, comminuted printanière, is made with early green vegetables, sorrel, dandelion, and burrage. For the closely-related Bonne Femme soup, cabbage lettuces are braised with the sorrel, in butter, treated with bouillon, and a liaison of yolk, butter, sugar, and glace. Sorrel and lettuce must be present in about equal quantity ; we have seen a recipe in which the sorrel is diminished to two leaves, which seems useless ; strong flavours, like chervil, diminish the homogeneity of the soup. The following vegetables yield purees, which can be worked into soups : Asparagiis, made green with some spinach, and mixed with aspiaragus-heads or points ; artichokes, endives, leek,* scorzonera, or salsify, \ white and black. Cucumber also yields a purde soup in the two usual forms ; gourd,% or * Leek soup also passes as Soupe à la Bresanne, D.D., 863 ; no derivation is given. f Scorzonera soup, D.D., 863, ex Brillat-Savarin. It is practical to put scorzoneras into soup when their quantity is insufficient to produce a dish of stewed vegetable for entremets. J Gourd is the true English name ; the other is the product of affectation. The French name is courge, to which neologists have added the absurd A la moelle. Soups of Cereals. vegetable marrow, and pumpkin yield purees, of which the latter is the preferable one both as to colour and taste ; the gourd requires much evaporation of its water to yield a tasty soup. Mushroovis — i.e., champignonsgnons — form a very tasty puree if they are taken young enough ; a dozen of them with six sliced tomatoes, two carrots, an onion, 4 oz. of veal and 4 oz. of ham, fried in 2 oz. of butter, and boiled with a quart of standard broth, tincture of pepper and salt, and a flavouring of aromatic herbs, will yield a product which, when passed through the tammy, reheated and pointed with some lemon-juice, will he a most attractive soup for from six to eight persons. CHAPTEE X. SOUPS CONTAINING CEREALS OR THEIR PRODUCTS, RICE, BARLEY, RYE, WHEAT, ITALIAN PASTE, BREAD, POTATOES, CASSAVA, TAPIOCA.

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