— Olga . — Clarified chicken broth with julienne
strips of chicken breast, ox-tongue and truffles, also
green peas.
— d’OrleanS (Maigre Soup). — A rich clarified fish
stock, garnished with small fish quenelles and green
peas.
— au Pain de Foie. — Clear soup with small liver
quenelles.
— aux Pates d’ltalie. — Clear soup with Italian
paste.
— a la Paysanne (Peasant Soup). — A clear gravy
soup, with carrots, cabbages, leeks, turnips and
lettuces cut into dice.
— aux Petits Choux fareis. — Clear soup, gar-
nished with small choux paste fritters, stuffed with
forcemeat.
— aUX Petits Navets. — Clear soup, with olive-
shaped young turnips, braised.
— Petites Marmites a la Parisienne. — A rich
clear beef broth, garnished with boiled beef and
soup vegetables, served in separate earthenware soup
pots (marmites) ; crusts of bread are handed round.
— Pierre le Grand. — A clear soup, with lettuce,
turnips, celery and champignons (preserved mush-
rooms) cut into julienne-shaped strips.
— aux Pointes d’Asperges. — A clear soup, gar-
nished with asparagus points.
— a la PortUgaise. — A rich clear soup, garnished
with stoned French plums, strips of leeks and ripe
tomatoes.
38
POT AGES
Consomme Pot au Feu (the National French Soup).
— A clear beef and veal soup, with onions, carrots,
turnips and celery, and small rounds of toasted
bread.
-- k la Printaniere (Spring Soup).— A clear gravy
soup, garnished with finely-cut spring vegetables.
— Printaniere aux Quenelles.— Clear soup with
poached chicken forcemeat quenelles and macedoine
of spring vegetables.
— Prineesse. — Clarified chicken broth, garnished
with small cube-shaped chicken quenelles (stamped
out) and asparagus points.
— aux Profiterolas.— Clear soup with a kind of
very small cheese paste fritter.
— aux Quenelles frites. — Clear soup, garnished
with very small choux paste quenelles, fried.
— aux Queues de Bceuf.— Clear ox-tail soup.
— a la Rachel. — A richly flavoured clear soup, with
small chicken quenelles, dice of tongue and truffles.
— a la Ramboule. — Clear chicken soup, garnished
with stamped-out rounds of poached chicken que-
nelle meat and young green peas.
— aux Ravioli. — A clear soup made with chicken
and veal stock, with little round nouille paste
shapes stuffed with forcemeat (poached).
— au riz. — Clear soup garnished with plain boiled
rice.
— a la Renaissance. — Clear soup with sliced white
mushrooms, green peas, rice, and small cheese
croutons (separate).
— a la Royale. — Clear soup with poached egg
custard, called royal, cut into cube, dice, round,
diamond, or other fancy shapes.
— des Rois. — A rich chicken stock, clarified, gar-
nished with julienne strips of quail fillets, truffles,
and asparagus points. Parmesan croutons handed
separately.
— a la Russe (Russian Gravy Soup). — A clear soup
with finely-cut slices of carrots, beetroot, celery
and leeks, flavoured with beetroot juice.
— St. Saens. — Delicately flavoured chicken con-
somme, garnished with fine pearl barley and small
dice of black-skinned potatoes known as pommes de
tcrve negvesse.
— au Sagem (Sago Soup). — A clear soup with sago.
— Solferino. — A clear soup with carrots, turnips
and potatoes, cut out with a small round vegetable
sepop, termed in French d la culiere.
— au Semoule. — Clear soup with evenly-grained
semolina cooked in it.
SOUPS
39
Consomme k la Sarah Bernhardt.— Rich chicken
consomme, garnished with small chicken quenelles,
crayfish tails, fine tapioca, and tiny bits of blanched
beef marrow.
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— Olga . — Clarified chicken broth with julienne
strips of chicken breast, ox-tongue and truffles, also
green peas.
— d’OrleanS (Maigre Soup). — A rich clarified fish
stock, garnished with small fish quenelles and green
peas.
— au Pain de Foie. — Clear soup with small liver
quenelles.
— aux Pates d’ltalie. — Clear soup with Italian
paste.
— a la Paysanne (Peasant Soup). — A clear gravy
soup, with carrots, cabbages, leeks, turnips and
lettuces cut into dice.
— aux Petits Choux fareis. — Clear soup, gar-
nished with small choux paste fritters, stuffed with
forcemeat.
— aUX Petits Navets. — Clear soup, with olive-
shaped young turnips, braised.
— Petites Marmites a la Parisienne. — A rich
clear beef broth, garnished with boiled beef and
soup vegetables, served in separate earthenware soup
pots (marmites) ; crusts of bread are handed round.
— Pierre le Grand. — A clear soup, with lettuce,
turnips, celery and champignons (preserved mush-
rooms) cut into julienne-shaped strips.
— aux Pointes d’Asperges. — A clear soup, gar-
nished with asparagus points.
— a la PortUgaise. — A rich clear soup, garnished
with stoned French plums, strips of leeks and ripe
tomatoes.
38
POT AGES
Consomme Pot au Feu (the National French Soup).
— A clear beef and veal soup, with onions, carrots,
turnips and celery, and small rounds of toasted
bread.
-- k la Printaniere (Spring Soup).— A clear gravy
soup, garnished with finely-cut spring vegetables.
— Printaniere aux Quenelles.— Clear soup with
poached chicken forcemeat quenelles and macedoine
of spring vegetables.
— Prineesse. — Clarified chicken broth, garnished
with small cube-shaped chicken quenelles (stamped
out) and asparagus points.
— aux Profiterolas.— Clear soup with a kind of
very small cheese paste fritter.
— aux Quenelles frites. — Clear soup, garnished
with very small choux paste quenelles, fried.
— aux Queues de Bceuf.— Clear ox-tail soup.
— a la Rachel. — A richly flavoured clear soup, with
small chicken quenelles, dice of tongue and truffles.
— a la Ramboule. — Clear chicken soup, garnished
with stamped-out rounds of poached chicken que-
nelle meat and young green peas.
— aux Ravioli. — A clear soup made with chicken
and veal stock, with little round nouille paste
shapes stuffed with forcemeat (poached).
— au riz. — Clear soup garnished with plain boiled
rice.
— a la Renaissance. — Clear soup with sliced white
mushrooms, green peas, rice, and small cheese
croutons (separate).
— a la Royale. — Clear soup with poached egg
custard, called royal, cut into cube, dice, round,
diamond, or other fancy shapes.
— des Rois. — A rich chicken stock, clarified, gar-
nished with julienne strips of quail fillets, truffles,
and asparagus points. Parmesan croutons handed
separately.
— a la Russe (Russian Gravy Soup). — A clear soup
with finely-cut slices of carrots, beetroot, celery
and leeks, flavoured with beetroot juice.
— St. Saens. — Delicately flavoured chicken con-
somme, garnished with fine pearl barley and small
dice of black-skinned potatoes known as pommes de
tcrve negvesse.
— au Sagem (Sago Soup). — A clear soup with sago.
— Solferino. — A clear soup with carrots, turnips
and potatoes, cut out with a small round vegetable
sepop, termed in French d la culiere.
— au Semoule. — Clear soup with evenly-grained
semolina cooked in it.
SOUPS
39
Consomme k la Sarah Bernhardt.— Rich chicken
consomme, garnished with small chicken quenelles,
crayfish tails, fine tapioca, and tiny bits of blanched
beef marrow.