d’abatis de Gibier.— Clear giblet soup.
a la Grisonne. — A clear soup, garnished with
batter passed through a coarse colander into the
soup when boiling.
a l’lndienne. — Clear mulligatawny soup, served
with cooked rice.
a l’Imperiale. — Clear chicken soup, garnished
with whole poached yolks of eggs and shreds of
ham and truffles.
36 POT AGES
Consomme k la Jardiniere. — A clear soup, gar-
nished with carrots, turnips and celery scooped
out in olive shapes.
— Juliette. — Clarified chicken stock, with a garnish
consisting of very small cream quenelles, green pea
puree a la Royal cut in cubes, tiny rounds of truffle,
and lozenge shapes of hard-boiled white of egg.
— Julienne (Julienne Soup). — A clear soup with
carrots, turnips, onions, leeks, cabbage and lettuces
cut into very thin strips, called julienne, about an
inch long.
— a la Lilienne. — Clear soup flavoured with tarra-
gon and chervil, and garnished with a julienne of
slightly baked almonds, truffles and mushrooms.
— au Macaroni (Macaroni Soup). — Clear soup,
garnished with cooked macaroni cut into short
pieces.
— a la Madrid. — A tomato-flavoured clear soup,
garnished with thin slices of skinned and cooked
tomatoes.
— a la Magenta. — A rich clear soup, flavoured and
coloured with ripe tomatoes, and macedoine of
vegetables as garnish.
— a la Maneelle. — Clarified beef and veal stock,
garnished with dice shapes of roasted chestnuts
and julienne strips of cooked game or poultry.
— Maigre (Clear Fish Soup). — A clear soup (Lenten
soup) made with fish stock and vegetables.
— a la Metternich. — Clarified beef stock, flavoured
with chicken, garnished with cooked tomatoes cut
into dice, and chicken fillets.
— a la Milanaise. — Clear soup, garnished with
cooked rice, dice of ox-tongue, and shreds of ripe
tomatoes.
— Mikado. — A curry-flavoured clear chicken soup,
garnished with finely-shredded chicken fillets and
cooked rice.
— a la Mirenmare. — Clarified chicken stock with
the following garnish : plainly cooked rice tossed
in lobster butter, to which is added oysters cut in
dice, chopped truffles and pistachios, and the whole
moistened with white sauce and cheese as for
salpicon ; filled in very small shell-shaped thin paste
crusts, which are handed round with the consomme.
— a la Moelle de Boeuf (Beef Marrow Soup). —
A clear soup with small rrrarrow-fat quenelles.
— a la Monaco. — A clear soup with stuffed fried
bread quenelles.
— a la Nantaise. — Clarified chicken stock, garnished
with green peas.
SOUPS
37
Consomme a la Napoleon.— Clarified chicken stock,
garnished with small foie-gras Talmouse (triangular-
shaped cocked hats of paste stuffed with foie-gras
puree) and poached in stock.
— k la Napolitaine. — A game-flavoured clear soup,
with macaroni, shreds of celery and ham as
garnish.
— a la NemoUl’S. — Clear soup, garnished with
diamond shapes of custard made with carrot puree,
bechamel sauce and egg yolks.
— Nesselrode. — Clear soup with small chestnut
quenelles.
— Nouveau Regne. — Rich chicken consomme, with
a special kind of chicken quenelle, made by having
cubes of richly flavoured aspic and gold leaf intro-
duced prior to being cooked, these quenelles being
put into the soup just at the moment of serving.
— aux Nouilles. — A clear soup with nouilles (a kind
of macaroni paste, only flat instead of round).
— aux (Ellfs files. — Clear soup with beaten egg run
through a colander whilst the soup is boiling.
Page 18
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d’abatis de Gibier.— Clear giblet soup.
a la Grisonne. — A clear soup, garnished with
batter passed through a coarse colander into the
soup when boiling.
a l’lndienne. — Clear mulligatawny soup, served
with cooked rice.
a l’Imperiale. — Clear chicken soup, garnished
with whole poached yolks of eggs and shreds of
ham and truffles.
36 POT AGES
Consomme k la Jardiniere. — A clear soup, gar-
nished with carrots, turnips and celery scooped
out in olive shapes.
— Juliette. — Clarified chicken stock, with a garnish
consisting of very small cream quenelles, green pea
puree a la Royal cut in cubes, tiny rounds of truffle,
and lozenge shapes of hard-boiled white of egg.
— Julienne (Julienne Soup). — A clear soup with
carrots, turnips, onions, leeks, cabbage and lettuces
cut into very thin strips, called julienne, about an
inch long.
— a la Lilienne. — Clear soup flavoured with tarra-
gon and chervil, and garnished with a julienne of
slightly baked almonds, truffles and mushrooms.
— au Macaroni (Macaroni Soup). — Clear soup,
garnished with cooked macaroni cut into short
pieces.
— a la Madrid. — A tomato-flavoured clear soup,
garnished with thin slices of skinned and cooked
tomatoes.
— a la Magenta. — A rich clear soup, flavoured and
coloured with ripe tomatoes, and macedoine of
vegetables as garnish.
— a la Maneelle. — Clarified beef and veal stock,
garnished with dice shapes of roasted chestnuts
and julienne strips of cooked game or poultry.
— Maigre (Clear Fish Soup). — A clear soup (Lenten
soup) made with fish stock and vegetables.
— a la Metternich. — Clarified beef stock, flavoured
with chicken, garnished with cooked tomatoes cut
into dice, and chicken fillets.
— a la Milanaise. — Clear soup, garnished with
cooked rice, dice of ox-tongue, and shreds of ripe
tomatoes.
— Mikado. — A curry-flavoured clear chicken soup,
garnished with finely-shredded chicken fillets and
cooked rice.
— a la Mirenmare. — Clarified chicken stock with
the following garnish : plainly cooked rice tossed
in lobster butter, to which is added oysters cut in
dice, chopped truffles and pistachios, and the whole
moistened with white sauce and cheese as for
salpicon ; filled in very small shell-shaped thin paste
crusts, which are handed round with the consomme.
— a la Moelle de Boeuf (Beef Marrow Soup). —
A clear soup with small rrrarrow-fat quenelles.
— a la Monaco. — A clear soup with stuffed fried
bread quenelles.
— a la Nantaise. — Clarified chicken stock, garnished
with green peas.
SOUPS
37
Consomme a la Napoleon.— Clarified chicken stock,
garnished with small foie-gras Talmouse (triangular-
shaped cocked hats of paste stuffed with foie-gras
puree) and poached in stock.
— k la Napolitaine. — A game-flavoured clear soup,
with macaroni, shreds of celery and ham as
garnish.
— a la NemoUl’S. — Clear soup, garnished with
diamond shapes of custard made with carrot puree,
bechamel sauce and egg yolks.
— Nesselrode. — Clear soup with small chestnut
quenelles.
— Nouveau Regne. — Rich chicken consomme, with
a special kind of chicken quenelle, made by having
cubes of richly flavoured aspic and gold leaf intro-
duced prior to being cooked, these quenelles being
put into the soup just at the moment of serving.
— aux Nouilles. — A clear soup with nouilles (a kind
of macaroni paste, only flat instead of round).
— aux (Ellfs files. — Clear soup with beaten egg run
through a colander whilst the soup is boiling.