The spirit of cookery

for the Preparation and Use of Standard Broth — Prepara- tion of Stock as commonly understood — Boiling Bones and Production of Gelatine — Definition and Production of Glace — Ditfereuce between Broth and Gravy : Caramel of Meat - Extract — The Principal Constituents of Meat as Sources of Culinary Educts — Proportion of Bones to Meat in Various Animals — Fat of Meat, and its Proportions in Various Animals — Note on the History of Researches con- cerning Gelatine and its Use for Food, and of the Romance of the Bouillon d’Os ----- 104 — 133 CHAPTER VII. THE I’EACTICE OP PRODUCING BROTHS, GRAVIES, AND CONSOMMES OF BEEF, VEAL, MUTTON, FOWL, AND GAME, AND THEIR USE WITH SOUPS AND SAUCES.' General Observations — Gravy-Broth (Empotage or Consomme) for Soups and Sauces in General (Grand Consomme pour Potage et Sauce) : Definition and Recipe — Beef-Gravy, or Common (Brown) Gravy — Beef-broth from the Pot-au-Feu of Smaller French Households : Practical Consideration of tliese Recipes — Dietetic Value of Bouillon and Bouilli obtained in these Processes — Instantaneous Broth, or Bouillon ii la Minute — Veal Gravy-Broth, or Blond de Veau in Literature — Blond de Veau Ji la Duchfttelet, by Tronchin — Veal Gravy-Broth, or Blond de Veau — Veal- Broth, Plain and Meagre, with Rice or Vermicelli — Mutton- Broth : General Observations and Recipe — Hotch-Potch — Gravy-Broth of Fowls — White Broth of Fowls, Chicken- Broth — ^Application of Broths for the Production of Soup — The Addition of Bread in Various Forma to Soup — Synoptical Classification of Soups in Ten Divisions - 134 — 152 CHAPTER VIII. ILLUSTR.VTIONS OF THE EVOLUTIONAL TRANSITION OF GRUEL AND POT-AU-FEU TO CLEAR AND COMPOUND SOUPS OF EVERY KIND. Julienne Soup : its Definition, History, and Modifications — Julienne a la Languedocienne — Julienne a la Nivernaise — Jardiniere or TTiutani^re Soup and its Modifications— Jardiniere ii la Vertprd — Observations on Clear Soup so called, and the Gradual Deterioration of Soups during the Present Century ----- 152 — 156 Xll CONTENTS OF CHAPTERS CHAPTER IX. SOUPS CHAKACTKRIZKD BY PARTICULAR V10GP:TABLKS. I'AfJK Generul Observations — General Observations on Onion Soups : White Onion Soup an Gras, White Onion Soup au Maigre, Onion Soup a la Stanislas with Crusts, Compound Onion Soups — Topiuambur Soup, Soup of Jerusalem Artichokes — Compound Spinach Soup — Soup of Puree of Spinach — Tomato Soup — Soups of Purees of Carrots, Turnips, and other Vegetables, called Soups il la Crecy : General Note — Carrot Soup, Compound Carrot Soup, Pui-ee of Carrot Soup — Soups of Mixed Vegetables : of Turnips, White and Brown, Turnips and Tomatoes — Soups of Lettuce, Cabbage, Spring Herbs, Artichoke, Endive, Leek, Salsifis, Cucumber, Gourd, Mushrooms . . - 156 — 163 CHAPTER X. SOUPS CONTAINING CEREALS OR THEIR PRODUCTS, RICE, BARLEY. RYE, WHEAT, ITALIAN PASTE, BREAD, POTATOES, CASSAVA, TAPIOCA. Soups made with Rice : 'J’en Varieties — Soujjs made with Barley : General Observations on Culinary Barley — Soups, Niue Varieties — Soups made with Italian Paste, Macaroni, Vermicelli, Lasagnes, Semolina, etc. : Note on Macaroni- — Nine Varieties of Italian Paste Soups — Note on Semolina, Nouilles, Nudelu, and its Soups — Gratiuated Crust Soups : Potages Croute au Pot — Seven Varieties of Soups — Soups made with Potatoes, Cassava, Tapioca : Si.x Varieties of Soups — Soup made with Rye : Green Corn Soup - 163 — 173 CHAPTER XL