Next to hors-d'oeuvre, soup forms the best introduction
to a meal; it is, as far as the dinner is concerned,
an indispensable course, and therefore important.
Soups are divided into four groups : consommes,
clear soups with garnish ; purees of meat, poultry or
game ; bisques and fish soups ; and creams, or filtered
soups made from vegetables and farinaceous products.
Sometimes the choice of two or three varieties
of soups are given at one meal, in which case the
clear soup, or consomme, must be placed on the menu
before the thick soups. The present fashion is in
favour of one soup only, either clear or thick. For a
full-course dinner, or one of many courses, a clear
or light thick soup, cream or bisque, gives more
satisfaction than a heavy soup, because it conduces
better to the appreciation of the succeeding dishes.
Heavy or thick soups are generally considered more
seasonable in winter than in summer.
There are certain more or less flexible rules observed
in serving consomme : cheese straws, or grisini,
fingers, toasted bread and grated parmesan cheese
are generally handed round with it. Sherry is served
with turtle soup ; fried bread croutons with purges ;
and celery salt with vegetable and cream soups.
With mulligatawny, both thick and clear, a small dish
of plain boiled rice is handed round, unless included
in the soup as garnish.
33
BOUILLONS (broths).
Bouillon de Boeuf. — Beef broth (not clarified).
— de Mouton. — Mutton broth.
— aux OEufs. — Beef broth with beaten egg, served in
cups.
— en tasses. — Beef broth in cups.
— de Veau. — Veal broth.
— de Volaille. — Chicken broth.
— de Volaille & l’Orge. — Chicken broth thickened
with pearl barley.
CONSOMMES (clear soups).
Consomme a l’Afrieaine.— A rich clear chicken
soup, flavoured with curry and garnished with rice
and small shreds of artichoke bottom.
— k 1’AndaloUSe. — Clarified chicken stock with
tapioca (i quart to ^ oz. tapioca). Garnitures :
small rounds of tomato, cucumber cubes, and small
chicken forcemeat quenelles.
— a la Bagration. — A richly flavoured clear soup,
garnished with small fish quenelles, vegetable and
prawns.
— k la Baviere (Clear Soup, Bavarian style). — A
clear soup with very small semolina dumplings.
— Benjamin Le§Ois. — Rich chicken consomme,
garnished with green peas, small cubes of truffle,
and royal custard containing chicken puree.
— Bouquetiere. — Clear soup garnished with spring
vegetables daintily cut.
— k la Brisse. — Clear soup with a garnish of three
varieties of vegetable puree, custard or plain
boiled rice.
— a la Bpunoise (Brunoise Soup). — A clear gravy
soup, with finely minced carrots, turnips, leeks and
onions.
— Brunoise au Riz (Brunoise Soup with Rice). —
The same as above, with the addition of a handful
of plainly boiled rice.
— k la Careme. — Chicken and veal stock, clarified,
and garnished with slices of cooked carrot, lettuce,
turnip, leek, asparagus points, and round bread
crusts.
— Caroline. — Straw-coloured rich consomme,
garnished with Carolina rice, royal custard and
chicken fillets, both cut very small.
34
POT AGES
Consomm6 Cel^stine (Celestine Soup). — A clear
gravy soup with thin pancakes cut into julienne
strips.
— k la Chasseur. — A clear, game-flavoured soup,
garnished with small game quenelles.
— Chataleine. — Clear soup with slight tarragon
flavour, garnished with royal custard, mixed with
artichoke pur£e, green peas, and French beans.
Page 16
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Next to hors-d'oeuvre, soup forms the best introduction
to a meal; it is, as far as the dinner is concerned,
an indispensable course, and therefore important.
Soups are divided into four groups : consommes,
clear soups with garnish ; purees of meat, poultry or
game ; bisques and fish soups ; and creams, or filtered
soups made from vegetables and farinaceous products.
Sometimes the choice of two or three varieties
of soups are given at one meal, in which case the
clear soup, or consomme, must be placed on the menu
before the thick soups. The present fashion is in
favour of one soup only, either clear or thick. For a
full-course dinner, or one of many courses, a clear
or light thick soup, cream or bisque, gives more
satisfaction than a heavy soup, because it conduces
better to the appreciation of the succeeding dishes.
Heavy or thick soups are generally considered more
seasonable in winter than in summer.
There are certain more or less flexible rules observed
in serving consomme : cheese straws, or grisini,
fingers, toasted bread and grated parmesan cheese
are generally handed round with it. Sherry is served
with turtle soup ; fried bread croutons with purges ;
and celery salt with vegetable and cream soups.
With mulligatawny, both thick and clear, a small dish
of plain boiled rice is handed round, unless included
in the soup as garnish.
33
BOUILLONS (broths).
Bouillon de Boeuf. — Beef broth (not clarified).
— de Mouton. — Mutton broth.
— aux OEufs. — Beef broth with beaten egg, served in
cups.
— en tasses. — Beef broth in cups.
— de Veau. — Veal broth.
— de Volaille. — Chicken broth.
— de Volaille & l’Orge. — Chicken broth thickened
with pearl barley.
CONSOMMES (clear soups).
Consomme a l’Afrieaine.— A rich clear chicken
soup, flavoured with curry and garnished with rice
and small shreds of artichoke bottom.
— k 1’AndaloUSe. — Clarified chicken stock with
tapioca (i quart to ^ oz. tapioca). Garnitures :
small rounds of tomato, cucumber cubes, and small
chicken forcemeat quenelles.
— a la Bagration. — A richly flavoured clear soup,
garnished with small fish quenelles, vegetable and
prawns.
— k la Baviere (Clear Soup, Bavarian style). — A
clear soup with very small semolina dumplings.
— Benjamin Le§Ois. — Rich chicken consomme,
garnished with green peas, small cubes of truffle,
and royal custard containing chicken puree.
— Bouquetiere. — Clear soup garnished with spring
vegetables daintily cut.
— k la Brisse. — Clear soup with a garnish of three
varieties of vegetable puree, custard or plain
boiled rice.
— a la Bpunoise (Brunoise Soup). — A clear gravy
soup, with finely minced carrots, turnips, leeks and
onions.
— Brunoise au Riz (Brunoise Soup with Rice). —
The same as above, with the addition of a handful
of plainly boiled rice.
— k la Careme. — Chicken and veal stock, clarified,
and garnished with slices of cooked carrot, lettuce,
turnip, leek, asparagus points, and round bread
crusts.
— Caroline. — Straw-coloured rich consomme,
garnished with Carolina rice, royal custard and
chicken fillets, both cut very small.
34
POT AGES
Consomm6 Cel^stine (Celestine Soup). — A clear
gravy soup with thin pancakes cut into julienne
strips.
— k la Chasseur. — A clear, game-flavoured soup,
garnished with small game quenelles.
— Chataleine. — Clear soup with slight tarragon
flavour, garnished with royal custard, mixed with
artichoke pur£e, green peas, and French beans.