The spirit of cookery

SOUPS -M.ADE WITH LKGU.MINOUS SEEDS PEAS, BEANS, LENTILS, SOY. Titles of Twenty-one Soups — Extract of Spiu.ach — Japanese Soy, India or China Soy — Garnishes to Leguminous Soups ------ 173—176 CHAPTER Xri. SOUPS WITH PREPAR.VTIONS OE EGGS, DIETETIC BROTHS, AND PANADAS. Soups with Hifterent Preparations of Eggs, c.g.^ C!ustards, (Quenelles: Pour Soups— Soups for Past-days made with Vegetables, but without Meat— General Observations— Compound Vegetable Puree Soup (Vuillemot’s)— Cherry Soup— Beer Soups : Russian, German, anti English— CONTENTS OF CHAPTERS xiii PACK Dietetic Broths and Decoctions for Patients and Invalids : Decoctions of Snails and Frogs — Decoctions of Ceylon Moss and Iceland Moss — Panadas of Chicken and Game : Savoury Custards ----- 176 181 CHAPTER XIII. SOUPS CH.\RACTERIZED BY MOLLUSCS (sHELLFISH), ARTICULATES, FISHES AND REPTILES. Mussel Soup — Vougoli Soup — Bisque or Crayfish Soup — Con- sideration of Proposed Amendments and Practical Varia- tions : Compound Bisque — Crab, Lobster, and Prawn Soup — Six Soups — Fish Soups and other Soups for Fast-days — Fish-Broth — Vegetable Broth so called — Soup Sauces — Fifteen Fish Soups — ^Fish Souchets or Souchies : Souchy- Broth — Turtle Soup, Soupe a la Tortue a I’Auglaise — Sundried Turtle and Preserved Turtle Fat - - 182— 197 CHAPTER XIV. SOUPS MADE WITH FLESH PUREES AND MINCES OF FOWL, GAME, R.ABBIT, HARE, ETC. — COCK-A-LEEKY, MULLIGATUNNY AND H.ARE SOUP. Chicken Puree Soup (Chiffouade) — Cock-a-Leeky — ^Mulliga- tunny, or Indian Kari — Kari or Curry-Powder — Kari Soup — Indian Curry, or Ragout — Soups of Quails, Snipes, Red- legged Partridges, Grouse, Pheasant — Hare Soup and Variations— Leverets and Rabbit Soups; Seven Soups 197 — 204 CHAPTER XV. SOUPS REPRESENTING EXP.ANDED RAGOUTS, OR IMMERSED (eNSOUPED) ENTREES. Bouillabaisse, and Bouillabaisse of Marseille — Potage a la Bouride et k I’Aillolis — Bouillabaisse a la Nimoise — Ravioli, or Riihioles (Italian National Dish) — Fowl’s-liver Soup (Potage k la Camerani) - - - . - £04 — 207 CHAPTER XVI. SOUPS MADE FOR THE UTILIZATION OF GIBLETS, SKELETONS, HE.ADS AND TAILS. Ox-Cheek Soup— Deer’s-Head Soup— Calf ’s-Head or Mock- Turtle Soup — Sheep’s-Head Soup : Heroic Soup — Welsh or Pig’s-Head Soup — Ox-Tail Soup — Calf’s-Tail and Calf’s- Feet Soup ------ 207—210 XIV COATENTS OF CHAPTERS CHAPTEE XVII. NATIONAL SOUPS AND COMPOUND DISHKS. I'AOK 011a and Pucliero : Oille a la Fram;aise — Oille eii Potage a rAncienue Mode — Oille Gratin6e li la Navarroise — Spanish Epanada — Catalan Longuet — Sopa — Polish Eagout or Soup (Barszcze, Borsch) — Eussian Soup (Ouka) — Eussian Cabbage Soup (Tschi) — Pilau, or Pilaff, Turkish Pilaff, Zurdah Pilawo — Valencia Eice — Pepper-pot Soup — Chinese Bird’s-Nest Soup — Japanese BechedeMer Soup — Chutneesor Chutueys: of Tomato, Cucumbei’, Bunjal, Cocoauut, Mint, Cranberry, Tamarind, Potato, Mango, Apple and Gooseberry — Grand Salad, an Old English Chutnee : Joan Cromwell’s Grand Salad — Curry (Kari) Powders and Pastes — Curries con- sidered as Fricassees — Varieties of Curry : Malay or Ceylou Curry — Moli Curry — Kubab (Kebob) Curries — Quoorma Curry ...... 210 — 223 CHAPTEE XVIII. THE PHILOSOPHY OF SAUCES.