Creme Valeneienne. — White cream of rice soup,
with a liaison of sago cooked in consommd.
— de Volaille Chevaliere.— Light white chicken
cream, with truffles and tongue julienne as garnish.
— de Volaille a la Fran§aise (fawn) —A light
brown chicken puree enriched with cream.
Potage des Ambassadeurs.— A light cream soup,
made with chicken stock, rice and peas pur£e, and
finely shredded sorrel.
— a l’Americaine (American Soup, red). — Tomato
soup thickened with rice or tapioca.
— a 1’AndalOUSe. — Light white soup (veal stock
foundation) mixed with tomato puree, and nouilles
as garniture.
— d’Anguilles a l’Allemande.— German eel soup
(white).
— a l’Argenteuil (Argenteuil Soup). — Filtered rice
and cream soup with asparagus points.
— d’Asperges a la Prineesse (Asparagus Soup,
Princesse Style, white). — Asparagus pur£e, gar-
nished with asparagus points and rice.
— d’Asperges aux Quenelles.— Asparagus puree
with small chicken quenelles.
— Puree d’Aubergine. — Egg plant or vegetable
marrow soup (white).
• — a la Bagration (cream). — A light cream made
of veal stock, with small chicken quenelles.
— aux Beeasses. — Woodcock soup (brown).
— Puree de Bceuf (Beef Soup, brown). — A thick
soup made of beef.
— a la Bonne Femme (Good Woman Soup, green).
— Sorrel cream soup, with small chicken forcemeat
quenelles.
— a la Creme de ble vert aux ceufs.— Green
corn soup with eggs (green).
— Bouille-a-Baisse. — A rich fish soup, with small
fillets of fish, onions and tomatoes as garnish.
— Puree a la Bretonne (Breton Soup, cream). — A
puree of white haricot beans with croutons.
■ — de Cailles. — Quail soup (brown).
— Puree de Canard a l’Anglaise.— A thick soup
made from duck giblet (brown).
• — a la Capri. — A thick game soup, garnished with
minced quail fillets and cocks’ combs.
— de Carottes. — Puree of carrots (pink).
— Puree a la Castelaine. — a thick brown soup
made with beef.
— Puree de Celeri a la Creme.— Puree of celery
with cream.
— Puree de Champignons. — Mushroom soup
(light brown).
— a la Chantilly . — Lentil puree with cream liaison.
42 POT AGES
Potage a la Chantilly (Chantilly Soup, cream). —
Lentil soup thickened with cream and egg-yolks.
— a la Chartreuse (Chartreuse Soup). — A white
cauliflower pur6e with tapioca.
— Puree k la Chasseur (Hunter’s Soup, brown).—
A game puree with minced mushrooms and small
dice of cooked game.
— de Choux de Bruxelles (pale green).— Brussels
sprouts soup.
— de Choux-Fleurs. — Puree of cauliflowers with
croutons.
— de Choux-Fleurs k la Creme.— Cauliflower
soup enriched with cream.
— a la Puree de Coneombre.— Cucumber soup.
— a la Conde (Conde Soup, yellow). — A thick soup
made with haricot beans and cream.
— A la Creey (Cressy Soup, pink). — Puree of young
carrots with rice or barley.
— a la Creme d’Avoine. — Oatmeal soup with cream
(white) .
— a la Creme d’Orge. — Pearl barley soup with
cream (white).
— a la Creme de Riz. — Filtered rice cream soup
(white).
— Demidoff. — A light brown chicken puree, gar-
nished with julienne strips of mushrooms, truffles
and carrots, also small braised button onions.
— a la Duehesse (Duchess Soup, white). — A light
puree of fowls, with minced chicken or game fillets.
— Dumonteuil. — A bisque of crawfish blended with
tomato puree (egg-yolk liaison and cream), gar-
nished with small fish quenelles.
— a 1’EeoSSaise (Hodge Podge Soup). — National
Scotch soup, consisting of mutton broth, finely-cut
carrots, turnips, leeks, parsley, cauliflowers and
peas.
Page 21
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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Creme Valeneienne. — White cream of rice soup,
with a liaison of sago cooked in consommd.
— de Volaille Chevaliere.— Light white chicken
cream, with truffles and tongue julienne as garnish.
— de Volaille a la Fran§aise (fawn) —A light
brown chicken puree enriched with cream.
Potage des Ambassadeurs.— A light cream soup,
made with chicken stock, rice and peas pur£e, and
finely shredded sorrel.
— a l’Americaine (American Soup, red). — Tomato
soup thickened with rice or tapioca.
— a 1’AndalOUSe. — Light white soup (veal stock
foundation) mixed with tomato puree, and nouilles
as garniture.
— d’Anguilles a l’Allemande.— German eel soup
(white).
— a l’Argenteuil (Argenteuil Soup). — Filtered rice
and cream soup with asparagus points.
— d’Asperges a la Prineesse (Asparagus Soup,
Princesse Style, white). — Asparagus pur£e, gar-
nished with asparagus points and rice.
— d’Asperges aux Quenelles.— Asparagus puree
with small chicken quenelles.
— Puree d’Aubergine. — Egg plant or vegetable
marrow soup (white).
• — a la Bagration (cream). — A light cream made
of veal stock, with small chicken quenelles.
— aux Beeasses. — Woodcock soup (brown).
— Puree de Bceuf (Beef Soup, brown). — A thick
soup made of beef.
— a la Bonne Femme (Good Woman Soup, green).
— Sorrel cream soup, with small chicken forcemeat
quenelles.
— a la Creme de ble vert aux ceufs.— Green
corn soup with eggs (green).
— Bouille-a-Baisse. — A rich fish soup, with small
fillets of fish, onions and tomatoes as garnish.
— Puree a la Bretonne (Breton Soup, cream). — A
puree of white haricot beans with croutons.
■ — de Cailles. — Quail soup (brown).
— Puree de Canard a l’Anglaise.— A thick soup
made from duck giblet (brown).
• — a la Capri. — A thick game soup, garnished with
minced quail fillets and cocks’ combs.
— de Carottes. — Puree of carrots (pink).
— Puree a la Castelaine. — a thick brown soup
made with beef.
— Puree de Celeri a la Creme.— Puree of celery
with cream.
— Puree de Champignons. — Mushroom soup
(light brown).
— a la Chantilly . — Lentil puree with cream liaison.
42 POT AGES
Potage a la Chantilly (Chantilly Soup, cream). —
Lentil soup thickened with cream and egg-yolks.
— a la Chartreuse (Chartreuse Soup). — A white
cauliflower pur6e with tapioca.
— Puree k la Chasseur (Hunter’s Soup, brown).—
A game puree with minced mushrooms and small
dice of cooked game.
— de Choux de Bruxelles (pale green).— Brussels
sprouts soup.
— de Choux-Fleurs. — Puree of cauliflowers with
croutons.
— de Choux-Fleurs k la Creme.— Cauliflower
soup enriched with cream.
— a la Puree de Coneombre.— Cucumber soup.
— a la Conde (Conde Soup, yellow). — A thick soup
made with haricot beans and cream.
— A la Creey (Cressy Soup, pink). — Puree of young
carrots with rice or barley.
— a la Creme d’Avoine. — Oatmeal soup with cream
(white) .
— a la Creme d’Orge. — Pearl barley soup with
cream (white).
— a la Creme de Riz. — Filtered rice cream soup
(white).
— Demidoff. — A light brown chicken puree, gar-
nished with julienne strips of mushrooms, truffles
and carrots, also small braised button onions.
— a la Duehesse (Duchess Soup, white). — A light
puree of fowls, with minced chicken or game fillets.
— Dumonteuil. — A bisque of crawfish blended with
tomato puree (egg-yolk liaison and cream), gar-
nished with small fish quenelles.
— a 1’EeoSSaise (Hodge Podge Soup). — National
Scotch soup, consisting of mutton broth, finely-cut
carrots, turnips, leeks, parsley, cauliflowers and
peas.