St. Hubert — Game soup, with venison, chestnut, and
lentils, red wine, creamed, julienne of truffe.
94 The New Practical Cookery Guide.
St. Louis — Puree of white vegetables and mais
(sweet corn), creamed, and served with julienne
of carrots.
St. Margeau — Puree of peas and leeks, julienne of
leeks.
St. Martin — Parmentier and puree of lentils mixed,
creamed, and served with croutons.
Savte — Cream of sorrel and parmentier, creamed,
served with shredded sorrel and chervil.
Sardaigne — Tomato soup, highly flavoured, served
with strips of nouille, chervil, and parsley.
Savoy arde — Puree of celery, leeks, turnips, served
with croutons.
Schweinsohrensuppe— Puree of yellow split peas,
served with julienne of pig’s ears.
Sevigne I. — Cream of chicken, lie yolks and cream,
served with shredded lettuce.
Sevigne II. — As above, served with julienne of
chicken, mushrooms, and pointes.
Sicilienne — Fish veloute with cream of frog’s legs,
creamed, and finished with pistachios butter.
Sidney — Brown kidney soup, sherry and cayenne,
served with dice of stewed kidneys.
Sigurd — Puree of potatoes and tomato soup mixed,
lie cream and butter.
Soissonnaise — Puree of Soisson beans, creamed,
chervil.
Solferino — Puree of tomatoes, leeks, potatoes,
creamed, served with y>earls of potatoes, carrots,
and peas.
Spa — Puree of yellow split jDeas and tomato soup
mixed, served with peas and rice.
Veloute, Puree , Creams.
95
Sport I. — Cream of sorrel and creme de riz mixed,
lie yolks and cream.
Sport II. — As Sante, add vermicelli.
Stamboul — Cream of rice and puree of tomatoes,
croutons.
Steward — Puree of partridge and lentils, partridge
quenelles.
Stslii — Dice of onions, cabbage and leeks sauteed,
cooked in consomme with dice of beef and duck,
lie with roux ; sour cream separate.
Sultane — Cream of chicken, lie cream and pistachios
butter, served with quenelles and truffles.
Suzon — Creamed green pea soup, served with poached
eggs.
Tassamena — Puree of sweet Indian corn.
Thourino — Soupe a l’oignon (onion soup), made
with milk and lie yolks and cream, croutons.
Tortue — Thick turtle soup.
Tourangelle — Puree of French beans and flageolets,
with veloute, served with dice of French beans
and flageolets.
Trazonere — Cream of salsify, creamed, croutons.
Tschi — As Stshi.
Turque — Creme de riz and tomatoes, saffron flavour,
rice.
Tyrolienne — Creme d’orge and veloute, pearl of
carrots.
Tzarina — Puree of gelinotte (hazel hen) and
cream of celery, served with julienne of
Valery — Puree of partridge, served with partridge
quenelles and peas.
96 The New Practical Cookery Guide.
Valencienne — Cream of lettuce and sorrel, lie semo-
lina, chervil.
Valois — Puree of pheasant, served with peas and
quenelles.
Van-duzer — Puree of tomatoes and creme d’orge,
served with pearl barley.
Velds-leves — Veloute, with mushroom essence, puree
of calf’s brain and parsley, served with small
squares of thin toast.
Velour — Cream of carrots and tapioca.
Veloute de homard — Eich fish veloute, mixed with
puree of lobster, finished with cream and lobster
butter.
Veloute rafraichit — Light chicken veloute, finished
with cream, served cold.
Venitienne — Puree of spinach and chicken veloute,
croutons.
Verneuil — St. Germain and creme d’orge mixed,
garnished with dice of royal, julienne of carrots,
and mushrooms.
Vert pre — Cream of spinach, watercress, and
chicken veloute, garnished with asparagus
pointes. ✪ Soupe bonne femme
Page 41 · 1 recipe record on this page
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
St. Hubert — Game soup, with venison, chestnut, and lentils, red wine, creamed, julienne of truffe.
94 The New Practical Cookery Guide.
St. Louis — Puree of white vegetables and mais (sweet corn), creamed, and served with julienne of carrots.
St. Margeau — Puree of peas and leeks, julienne of leeks.
St. Martin — Parmentier and puree of lentils mixed, creamed, and served with croutons.
Savte — Cream of sorrel and parmentier, creamed, served with shredded sorrel and chervil.
Sardaigne — Tomato soup, highly flavoured, served with strips of nouille, chervil, and parsley.
Savoy arde — Puree of celery, leeks, turnips, served with croutons.
Schweinsohrensuppe— Puree of yellow split peas, served with julienne of pig’s ears.
Sevigne I. — Cream of chicken, lie yolks and cream, served with shredded lettuce.
Sevigne II. — As above, served with julienne of chicken, mushrooms, and pointes.
Sicilienne — Fish veloute with cream of frog’s legs, creamed, and finished with pistachios butter.
Sidney — Brown kidney soup, sherry and cayenne, served with dice of stewed kidneys.
Sigurd — Puree of potatoes and tomato soup mixed, lie cream and butter.
Soissonnaise — Puree of Soisson beans, creamed, chervil.
Solferino — Puree of tomatoes, leeks, potatoes, creamed, served with y>earls of potatoes, carrots, and peas.
Spa — Puree of yellow split jDeas and tomato soup mixed, served with peas and rice.
Veloute, Puree , Creams.
Sport I. — Cream of sorrel and creme de riz mixed, lie yolks and cream.
Sport II. — As Sante, add vermicelli.
Stamboul — Cream of rice and puree of tomatoes, croutons.
Steward — Puree of partridge and lentils, partridge quenelles.
Stslii — Dice of onions, cabbage and leeks sauteed, cooked in consomme with dice of beef and duck, lie with roux ; sour cream separate.
Sultane — Cream of chicken, lie cream and pistachios butter, served with quenelles and truffles.
Suzon — Creamed green pea soup, served with poached eggs.
Tassamena — Puree of sweet Indian corn.
Thourino — Soupe a l’oignon (onion soup), made with milk and lie yolks and cream, croutons.
Tortue — Thick turtle soup.
Tourangelle — Puree of French beans and flageolets, with veloute, served with dice of French beans and flageolets.
Trazonere — Cream of salsify, creamed, croutons.
Tschi — As Stshi.
Turque — Creme de riz and tomatoes, saffron flavour, rice.
Tyrolienne — Creme d’orge and veloute, pearl of carrots.
Tzarina — Puree of gelinotte (hazel hen) and cream of celery, served with julienne of
Valery — Puree of partridge, served with partridge quenelles and peas.
96 The New Practical Cookery Guide.
Valencienne — Cream of lettuce and sorrel, lie semolina, chervil.
Valois — Puree of pheasant, served with peas and quenelles.
Van-duzer — Puree of tomatoes and creme d’orge, served with pearl barley.
Velds-leves — Veloute, with mushroom essence, puree of calf’s brain and parsley, served with small squares of thin toast.
Velour — Cream of carrots and tapioca.
Veloute de homard — Rich fish veloute, mixed with puree of lobster, finished with cream and lobster butter.
Veloute rafraichit — Light chicken veloute, finished with cream, served cold.
Venitienne — Puree of spinach and chicken veloute, croutons.
Verneuil — St. Germain and creme d’orge mixed, garnished with dice of royal, julienne of carrots, and mushrooms.
Vert pre — Cream of spinach, watercress, and chicken veloute, garnished with asparagus pointes.
Records on this page
Soupe bonne femme