Vichy — Puree of carrots and light consomme, finished
with cream, Yichy salt, garnished with peas of
carrots.
Victor Hugo — Cream of artichoke (Palestine), with
light tapioca.
Victoria — Equal quantity of Parmentier and Dubarrv,
garnished with shredded lettuce and chervil.
Villars — Puree of flageolets, onions, artichokes, and
veloute, croutons.
Veloute, Puree, Creams.
97
Villemot — Puree of haricot beans (white), sorrel,
finished with cream, garnished with chervil.
Vintimille — Bisque of lobster, lie tapioca.
Virginie — Puree of broad beans, finished with cream
and yolks, croutons.
Vivianne — Cream of chicken, lie with volks and
cream, garnished with dice of fonds, carrots,
and truffes.
Voisin — Chicken veloute, lie cream, and printanier
roots.
Waldeze. — Tomato puree and chicken veloute, served
with grated cheese separate.
Washington — Lobster bisque, tomato soup, and
tapioca soup in equal proportion.
Westmorland — Tomato soup, flavoured with pickled
pork and madeira, served with julienne of calf’s
head, gherkins, truffes, and small quenelles.
Wilhelmine — As Eeine Wilhelm.
Windham — Puree of ma'is, rice, lie tapioca.
Windsor — Light mock turtle soup, made with calf's
feet, served with quenelles.
Woronzow — Cream of foie gras and veloute, madeira,
served with julienne of carrot and celery, and
ravioles.
Xavier — Puree of broad beans and creme de riz,
served with dice of chicken.
Zavir — Puree of watercress and veloute, served with
small watercress leaves.
Zingara — Cream of chicken, lie, three-coloured
quenelles.
H
98
The New Practical Cookery Guide.
Potages, or soupes, are a combination of clear and
thick soups and vegetable soups, served under such
name only ; they are most wholesome.
Soupe alienoise — Dilute a quantity of fresh mashed
potatoes with boiling milk till consistency of
thin sauce, salt, and nutmeg, and top leaves of
mustard and cress (cresson alienois) ; simmer a
few minutes, add pieces of fresh butter, mix,
and serve.
Soupe a Voignon — Thinly sliced onion, sauteed with
butter till golden colour, flour added to thicken,
cook a little longer, and add sufficient vegetable
stock or water, seasoned, simmer fifteen minutes,
and served with thin toasted French bread and
grated cheese in tureen.
Souye d Voseille — Shredded sorrel, sauteed with
butter, and moistened with sufficient water,
seasoned, simmer five minutes, mixed in tureen
with a few yolks, and cream.
Soupe alsacienne — Blanched and chopped sauer-
kraut, sauteed with a little chopped onion, flour
to thicken, and sufficient stock, seasoned, simmer
till done, served with dice of potatoes (sauteed).
Sougie ardenaise — Thinly sliced leeks, chicory, and
potatoes, sauteed, and moistened with sufficient
milk, seasoned, simmer till done, served with
fresh butter, mixed, and croutons.
Soupe auvergnate — Paysanne of carrot, turnip, leek,
potato, and cabbage, cooked in pig’s head broth,
and a few lentils, served with country bread
7 V
croutons.
Potages, etc.
99
Soupe beaucaire — Julienne of leeks, celery, white
cabbage, sauteed, and moistened with sufficient
light stock, seasoned, and served with julienne
of blanched chicken’s liver and grated cheese.
Soupe bonne femme — Thinly sliced leeks and pota-
toes, sauteed, and moistened with sufficient
milk, seasoned, finished with fresh butter✪ Soupe bonne femme, and
served with croutons.
Page 42 · 5 recipe records 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
Vichy — Puree of carrots and light consomme, finished with cream, Yichy salt, garnished with peas of carrots.
Victor Hugo — Cream of artichoke (Palestine), with light tapioca.
Victoria — Equal quantity of Parmentier and Dubarrv, garnished with shredded lettuce and chervil.
Villars — Puree of flageolets, onions, artichokes, and veloute, croutons.
Veloute, Puree, Creams.
Villemot — Puree of haricot beans (white), sorrel, finished with cream, garnished with chervil.
Vintimille — Bisque of lobster, lie tapioca.
Virginie — Puree of broad beans, finished with cream and yolks, croutons.
Vivianne — Cream of chicken, lie with volks and cream, garnished with dice of fonds, carrots, and truffes.
Voisin — Chicken veloute, lie cream, and printanier roots.
Waldeze. — Tomato puree and chicken veloute, served with grated cheese separate.
Washington — Lobster bisque, tomato soup, and tapioca soup in equal proportion.
Westmorland — Tomato soup, flavoured with pickled pork and madeira, served with julienne of calf’s head, gherkins, truffes, and small quenelles.
Wilhelmine — As Eeine Wilhelm.
Windham — Puree of ma'is, rice, lie tapioca.
Windsor — Light mock turtle soup, made with calf's feet, served with quenelles.
Woronzow — Cream of foie gras and veloute, madeira, served with julienne of carrot and celery, and ravioles.
Xavier — Puree of broad beans and creme de riz, served with dice of chicken.
Zavir — Puree of watercress and veloute, served with small watercress leaves.
Zingara — Cream of chicken, lie, three-coloured quenelles.
H
The New Practical Cookery Guide.
Potages, or soupes, are a combination of clear and thick soups and vegetable soups, served under such name only ; they are most wholesome.
Soupe alienoise — Dilute a quantity of fresh mashed potatoes with boiling milk till consistency of thin sauce, salt, and nutmeg, and top leaves of mustard and cress (cresson alienois) ; simmer a few minutes, add pieces of fresh butter, mix, and serve.
Soupe a Voignon — Thinly sliced onion, sauteed with butter till golden colour, flour added to thicken, cook a little longer, and add sufficient vegetable stock or water, seasoned, simmer fifteen minutes, and served with thin toasted French bread and grated cheese in tureen.
Soupe d Voseille — Shredded sorrel, sauteed with butter, and moistened with sufficient water, seasoned, simmer five minutes, mixed in tureen with a few yolks, and cream.
Soupe alsacienne — Blanched and chopped sauerkraut, sauteed with a little chopped onion, flour to thicken, and sufficient stock, seasoned, simmer till done, served with dice of potatoes (sauteed). Soupe ardenaise — Thinly sliced leeks, chicory, and potatoes, sauteed, and moistened with sufficient milk, seasoned, simmer till done, served with fresh butter, mixed, and croutons.
Soupe auvergnate — Paysanne of carrot, turnip, leek, potato, and cabbage, cooked in pig’s head broth, and a few lentils, served with country bread
7 V
croutons.
Potages, etc.
Soupe beaucaire — Julienne of leeks, celery, white cabbage, sauteed, and moistened with sufficient light stock, seasoned, and served with julienne of blanched chicken’s liver and grated cheese.
Soupe bonne femme — Thinly sliced leeks and potatoes, sauteed, and moistened with sufficient milk, seasoned, finished with fresh butter, and served with croutons.
Records on this page
Soupe bonne femmeSoupe alienoiseSoupe a VoignonSoupe alsacienneSoupe bonne femme