— aux Oignons. — A cream-like onion soup.
— a l’Orleans (Orleans Soup, white). — A chicken
puree with tapioca as liaison.
— a rorleans Maigre. — A soup made with white
bread and milk, finished with cream.
— a l’Oseille . — Puree of sorrel (light green).
— de Pain bis a la Russe. — Russian brown bread
soup with poached eggs.
— a la Palestine (Palestine Soup, cream). — Puree
of Jerusalem artichokes with small bread croutons.
— a la Parmentier (Parmentier Soup, cream). — A
cream-like potato soup with croutons of fried bread.
— au Pauvre Homme (Poor Man’s Soup, brown). —
A kind of brown meal soup, the flour being roasted
with butter or dripping to a chestnut brown colour.
— de Perdreaux. — Partridge soup.
— de Perdreaux a la Grand Due (brown) —
Partridge puree, thickened with oatmeal, garnished
with small mushroom quenelles.
— de Pieds de Veau. — Calf’s feet soup (white).
— Pierre le Grand. — White barley cream (veal
stock foundation), with puree of pigeon and dice
of pigeon fillets as garnish.
— de Pigeons Sauvages. — wild pigeon soup
(brown) .
— a la Pluehe (Pluche Soup, pink). — Potato soup
with finely minced carrots and herbs.
— de PlllVierS. — Plover soup (brown).
— Puree de Poireaux. — Puree of leeks with
croutons.
— de Poireaux a la Creme.— Leek soup enriched
with cream.
SOUPS
45
Potage Puree de Pois. — Filtered pea soup (made
from dried peas), served with croutons.
— de Pois Vert. — Green pea soup.
— de Pommes de Terre.— Potato soup (white).
— au Potiron. — French pumpkin soup.
— a la Polonaise (Polish Soup, light brown). — A
puree of beef and pork, with sauerkraut as garnish.
— a la Prince de Galles (Prince of Wales Soup,
brown). — A thick mock turtle with small veal
quenelles.
— lie aux Queues de Boeuf.— Thick ox-tail soup,
with jardiniere or macedoine vegetable garnish
(brown).
— aux Queues de Veau a l’lndienne (Indian
Calf’s Tail Soup). — A thick calf’s tail soup,
flavoured with curry and garnished with rice.
— a la Regence (Regent Soup, white). — A light
puree of fowls, garnished with macedoine of
vegetables.
— a la Reine (Queen Soup, wdiite). — A cream-
like chicken soup, garnished with small chicken
quenelles and rice.
— Reine Wilhelmine. — A rich chicken puree with
rice liaison, to which is added cream and egg-yolks,
also a garniture of asparagus points and julienne
strips of cooked carrots and truffles.
— de Riz aux Choux. — Light cream of rice, with
julienne cut white cabbage, blanched and cooked
in stock.
— de Ris de Veau a la Reine.— Sweetbread soup,
queen style.
— a la Romaine (Roman Soup, white). — A white
thick soup with small rice quenelles.
— Romeo. — A rich Parmentier pur£e (potato) mixed
with half its volume of onion puree (Soubise),
finished with a liaison of cream and egg-yolks ;
garniture : chervil leaves, poached white of egg,
and dice of ham.
— de Sagou au Lait. — Sago soup with milk (white).
— a la St. Germain (St. Germain Soup, green). —
A puree of green peas with croutons.
— de Sante (Health Soup, green). — Sorrel soup,
with cabbage, lettuce and herbs.
— lie au Semoule. — Semolina soup with cream
(white).
— Creme Sevigne. — Light chicken puree with
cream, and royal made with egg and chicken cream
as garnish.
— Sevigne (Royale). — A light chicken cream, with a
garnish of asparagus points, dice of chicken fillets
and truffles.
46 POT AGES
Potage Sultane. — White chicken puree, with pista-
chios and truffles as garniture.
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— aux Oignons. — A cream-like onion soup.
— a l’Orleans (Orleans Soup, white). — A chicken
puree with tapioca as liaison.
— a rorleans Maigre. — A soup made with white
bread and milk, finished with cream.
— a l’Oseille . — Puree of sorrel (light green).
— de Pain bis a la Russe. — Russian brown bread
soup with poached eggs.
— a la Palestine (Palestine Soup, cream). — Puree
of Jerusalem artichokes with small bread croutons.
— a la Parmentier (Parmentier Soup, cream). — A
cream-like potato soup with croutons of fried bread.
— au Pauvre Homme (Poor Man’s Soup, brown). —
A kind of brown meal soup, the flour being roasted
with butter or dripping to a chestnut brown colour.
— de Perdreaux. — Partridge soup.
— de Perdreaux a la Grand Due (brown) —
Partridge puree, thickened with oatmeal, garnished
with small mushroom quenelles.
— de Pieds de Veau. — Calf’s feet soup (white).
— Pierre le Grand. — White barley cream (veal
stock foundation), with puree of pigeon and dice
of pigeon fillets as garnish.
— de Pigeons Sauvages. — wild pigeon soup
(brown) .
— a la Pluehe (Pluche Soup, pink). — Potato soup
with finely minced carrots and herbs.
— de PlllVierS. — Plover soup (brown).
— Puree de Poireaux. — Puree of leeks with
croutons.
— de Poireaux a la Creme.— Leek soup enriched
with cream.
SOUPS
45
Potage Puree de Pois. — Filtered pea soup (made
from dried peas), served with croutons.
— de Pois Vert. — Green pea soup.
— de Pommes de Terre.— Potato soup (white).
— au Potiron. — French pumpkin soup.
— a la Polonaise (Polish Soup, light brown). — A
puree of beef and pork, with sauerkraut as garnish.
— a la Prince de Galles (Prince of Wales Soup,
brown). — A thick mock turtle with small veal
quenelles.
— lie aux Queues de Boeuf.— Thick ox-tail soup,
with jardiniere or macedoine vegetable garnish
(brown).
— aux Queues de Veau a l’lndienne (Indian
Calf’s Tail Soup). — A thick calf’s tail soup,
flavoured with curry and garnished with rice.
— a la Regence (Regent Soup, white). — A light
puree of fowls, garnished with macedoine of
vegetables.
— a la Reine (Queen Soup, wdiite). — A cream-
like chicken soup, garnished with small chicken
quenelles and rice.
— Reine Wilhelmine. — A rich chicken puree with
rice liaison, to which is added cream and egg-yolks,
also a garniture of asparagus points and julienne
strips of cooked carrots and truffles.
— de Riz aux Choux. — Light cream of rice, with
julienne cut white cabbage, blanched and cooked
in stock.
— de Ris de Veau a la Reine.— Sweetbread soup,
queen style.
— a la Romaine (Roman Soup, white). — A white
thick soup with small rice quenelles.
— Romeo. — A rich Parmentier pur£e (potato) mixed
with half its volume of onion puree (Soubise),
finished with a liaison of cream and egg-yolks ;
garniture : chervil leaves, poached white of egg,
and dice of ham.
— de Sagou au Lait. — Sago soup with milk (white).
— a la St. Germain (St. Germain Soup, green). —
A puree of green peas with croutons.
— de Sante (Health Soup, green). — Sorrel soup,
with cabbage, lettuce and herbs.
— lie au Semoule. — Semolina soup with cream
(white).
— Creme Sevigne. — Light chicken puree with
cream, and royal made with egg and chicken cream
as garnish.
— Sevigne (Royale). — A light chicken cream, with a
garnish of asparagus points, dice of chicken fillets
and truffles.
46 POT AGES
Potage Sultane. — White chicken puree, with pista-
chios and truffles as garniture.