— Chiffonnade (Chiffonade Gravy Soup). — A clear
soup garnished with finely shredded spring onion
heads, green peas, and lettuce leaves stamped out
round, seasoned with green mint and tarragon
leaves.
— Choron a la Richelieu. — Clarified game stock,
garnished with julienne strips of cooked game, pea
shapes of young carrots and Brazil tapioca.
— Christophe Colombe.— Clear chicken broth, with
two coloured diamond shapes of poached savoury
egg custard.
— aux Choux fareis. — Clear soup garnished with
stuffed Brussels sprouts.
— Clair. — Clear soup (plain).
— Claremont. — Clear soup with royal custard and
fried onion rings as garnish.
— Cock-a-Leekie (Cock-a-Leekie Soup). — Clear
chicken broth, with leeks cut into julienne strips,
pearl barley, and small dice of cooked chicken.
Prunes are sometimes added as a garnish.
— a la Colbert. — A clear soup with small poached
eggs and green peas.
— a la Conde. — A clear game soup, garnished with
quenelles of haricot bean puree and julienne strips
of partridge fillets.
— Croute a-U Pot. — A clear beef soup, garnished
with stock-pot vegetables and very thinly cut pieces
of toasted bread.
• — a la Dante. — Clarified beef stock in which two or
three roast pigeons have been cooked. Garniture :
small darioles of chicken farce in two colours, i.e.,
white and yellow, the latter coloured with saffron,
also truffles and ox-tongue.
— & la Daumont. — Clarified beef stock with fine
tapioca, and a garnish of champignons and cooked
ox-palate cut into julienne strips.
— Deslignae. — A clear soup with dice of egg custard.
The eggs for this are mixed with milk and stock,
finely chopped parsley, celery, and truffles before
poaching.
— aux Diablotines. — Clarified beef stock with tiny
baked bread crusts, seasoned with cheese and
cayenne.
SOUPS
35
Consomme k la Diplomate.— A rich clear soup with
poached egg-yolks and small olive shapes of cucum-
ber and turnip, also very small button onions.
— a la dll Barry. — Clear chicken and veal stock,
with cubes of royal custard and finely shredded
Jordan almonds.
— a la Dubelloy. — Clear chicken broth with royal
custard, green peas and rice as garnish.
— a la Dubourg*. — Clear soup garnished with royal
custard, cooked rice and green peas, used in equal
proportions.
— ala DuehesSQ.— Clear chicken soup, with a light
sage liaison and shredded chicken breast as garnish.
— a la Duelair. — Clear soup with pancakes spread
with savoury forcemeat and cut in lozenge shapes.
— a 1’EcOSSaise (Scotch Broth). — Mutton broth
with pearl barley and the usual soup vegetables
cut into dice.
— k l’Estragon. — A clear soup flavoured and
garnished with tarragon leaves.
— a la Fermiere. — Clear soup with carrots,
cabbage, leeks, potatoes and turnips, cut into thin
triangular shaped slices.
— a la Flamande. — Clear soup with a garnish of
vegetables cut in dice shapes, i.e., carrot, turnip
and cabbage, and shreds of sorrel and chervil
leaves, also crusts of bread.
Fleury. — A clear soup, garnished with rice
and a few vegetables cut into fancy dice (mace-
doine) .
a la Florador. — Clear soup, garnished with small
quenelles made with Florador or Indian maize and
milk, and poached in stock.
a la Florentine. — A clear soup with parmesan
cheese quenelles.
frappe. — Clear soup, iced.
de Gibier . — Clear game soup, garnished with dice
of cooked game.
de Gibier a la St. Hubert. — Clarified game
stock, garnished with green peas and pea shapes of
carrot, turnip and celery.
Page 17
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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— Chiffonnade (Chiffonade Gravy Soup). — A clear
soup garnished with finely shredded spring onion
heads, green peas, and lettuce leaves stamped out
round, seasoned with green mint and tarragon
leaves.
— Choron a la Richelieu. — Clarified game stock,
garnished with julienne strips of cooked game, pea
shapes of young carrots and Brazil tapioca.
— Christophe Colombe.— Clear chicken broth, with
two coloured diamond shapes of poached savoury
egg custard.
— aux Choux fareis. — Clear soup garnished with
stuffed Brussels sprouts.
— Clair. — Clear soup (plain).
— Claremont. — Clear soup with royal custard and
fried onion rings as garnish.
— Cock-a-Leekie (Cock-a-Leekie Soup). — Clear
chicken broth, with leeks cut into julienne strips,
pearl barley, and small dice of cooked chicken.
Prunes are sometimes added as a garnish.
— a la Colbert. — A clear soup with small poached
eggs and green peas.
— a la Conde. — A clear game soup, garnished with
quenelles of haricot bean puree and julienne strips
of partridge fillets.
— Croute a-U Pot. — A clear beef soup, garnished
with stock-pot vegetables and very thinly cut pieces
of toasted bread.
• — a la Dante. — Clarified beef stock in which two or
three roast pigeons have been cooked. Garniture :
small darioles of chicken farce in two colours, i.e.,
white and yellow, the latter coloured with saffron,
also truffles and ox-tongue.
— & la Daumont. — Clarified beef stock with fine
tapioca, and a garnish of champignons and cooked
ox-palate cut into julienne strips.
— Deslignae. — A clear soup with dice of egg custard.
The eggs for this are mixed with milk and stock,
finely chopped parsley, celery, and truffles before
poaching.
— aux Diablotines. — Clarified beef stock with tiny
baked bread crusts, seasoned with cheese and
cayenne.
SOUPS
35
Consomme k la Diplomate.— A rich clear soup with
poached egg-yolks and small olive shapes of cucum-
ber and turnip, also very small button onions.
— a la dll Barry. — Clear chicken and veal stock,
with cubes of royal custard and finely shredded
Jordan almonds.
— a la Dubelloy. — Clear chicken broth with royal
custard, green peas and rice as garnish.
— a la Dubourg*. — Clear soup garnished with royal
custard, cooked rice and green peas, used in equal
proportions.
— ala DuehesSQ.— Clear chicken soup, with a light
sage liaison and shredded chicken breast as garnish.
— a la Duelair. — Clear soup with pancakes spread
with savoury forcemeat and cut in lozenge shapes.
— a 1’EcOSSaise (Scotch Broth). — Mutton broth
with pearl barley and the usual soup vegetables
cut into dice.
— k l’Estragon. — A clear soup flavoured and
garnished with tarragon leaves.
— a la Fermiere. — Clear soup with carrots,
cabbage, leeks, potatoes and turnips, cut into thin
triangular shaped slices.
— a la Flamande. — Clear soup with a garnish of
vegetables cut in dice shapes, i.e., carrot, turnip
and cabbage, and shreds of sorrel and chervil
leaves, also crusts of bread.
Fleury. — A clear soup, garnished with rice
and a few vegetables cut into fancy dice (mace-
doine) .
a la Florador. — Clear soup, garnished with small
quenelles made with Florador or Indian maize and
milk, and poached in stock.
a la Florentine. — A clear soup with parmesan
cheese quenelles.
frappe. — Clear soup, iced.
de Gibier . — Clear game soup, garnished with dice
of cooked game.
de Gibier a la St. Hubert. — Clarified game
stock, garnished with green peas and pea shapes of
carrot, turnip and celery.