Soupe dauphinoise — Sliced turnips, poratoes, and , vegetable marrow, sauteed, moistened with vegetable stock, seasoned, and simmer till done ; add vermicelli and chervil. Soupe de noce — Two pounds of rump steak, one pound of lean mutton, one pound of lean veal, and small fowl, simmered in four quarts of water, a handful of fresh paysanne roots, and a little blanched rice ; when nearly done add a pinch of saffron✪ Soupe de noce, remove the meat, and serve skimmed. Soupe fermiere — A paysanne of carrot, turnip, leek, onion, and little cabbage, sauteed with butter ; add sufficient light stock or consomme, and simmer till done, serve with cream and a few haricot beans✪ Soupe fermiere. Soupe flamande — Very small blanched sprouts and sliced potatoes, sauteed, moistened with light stock, simmer, and served with croutons✪ Soupe flamande. Soupe grandmere — Dice of onions, leeks, celery, white cabbage, potatoes, cooked in vegetable stock or water ; five minutes before done add shredded lettuce, spinach, and sorrel, finish with cream, and serve with Italian paste✪ Soupe grandmere. h 2 100 The New Practical Cookery Guide. Soupe maicjre parisienne — Shredded French lettuce, sorrel, and chervil, sauteed in butter for five minutes, moistened with sufficient boiling water, salt, and nutmeg, simmered ten minutes. Have ready in tureen a few yolks and cream, and piece of fresh butter✪ Soupe maicjre parisienne ; pour boiling soup over, stirring till mixed. Soupe maicjre tyrolienne — Dice of cucumber, shredded lettuce, and sorrel, sauteed with butter five minutes, moistened with sufficient boiling water, salt, nutmeg ; simmer fifteen minutes. Have ready in tureen a few yolks and cream, j:>our boiling soup over, stirring till mixed, and serve with peas and chervil✪ Soupe maicjre tyrolienne. Soupe normande — Shredded lettuce, celery, and leeks, sauteed in butter; add sufficient light consomme, and simmer till done, add cream✪ Soupe normande, and serve. Soupe paysanne — Paysanne roots, sauteed with butter, and moistened with sufficient milk, seasoned, and simmer till done, lie cream and volks✪ Soupe paysanne, and serve. Soupe villageoise — Julienne of leeks and white cabbage, sauteed, seasoned, and moistened with light consomme, simmer till done, add cream and vermicelli✪ Soupe villageoise, and serve. Clam chowder — Paysanne of leeks, onions, celery, potatoes, and dice of tomato and lean bacon, sauteed, moistened with half stock and half clam broth, seasoned highly, and serve with trimmed blanched clam and chopped parsley✪ Clam chowder. PART III. (E0FS (Eggs). Eggs are prepared in many ways, and form a welcome change in high-class luncheon menus. (Eufs sur le plat are lightly cooked in special fire- proof china dishes and served with various garnishes, as follows : Abessynienne — Served with Perigueux sauce over, and small chicken croquettes round. Americaine I. — Americaine sauce over the eggs, a grilled mushroom, and tomato round. Amercaine II. — Served with sliced lobster, Americaine round. Anvernoise — Served with young hop shoots and cream. Ardenaise — The whites are beaten with cream and seasoned, then poured into the buttered egg dish, and the unbroken yolks placed on top, and baked. Bercy — Served with small French sausages round and tomato sauce. Beurre noir — Served with beurre noir, butter allowed to become brown, a few drops of vinegar. Bibesco — Served with julienne of tongue and Perigueux sauce round. 102 The New Practical Cookery Guide. Bragance — Served with julienne of chicken, truffe, and mushroom, and tomato sauce round.

AI-modernized reading of the original text

Soupe dauphinoise — Sliced turnips, poratoes, and , vegetable marrow, sauteed, moistened with vegetable stock, seasoned, and simmer till done ; add vermicelli and chervil. Soupe de noce — Two pounds of rump steak, one pound of lean mutton, one pound of lean veal, and small fowl, simmered in four quarts of water, a handful of fresh paysanne roots, and a little blanched rice ; when nearly done add a pinch of saffron, remove the meat, and serve skimmed. Soupe fermiere — A paysanne of carrot, turnip, leek, onion, and little cabbage, sauteed with butter ; add sufficient light stock or consomme, and simmer till done, serve with cream and a few haricot beans. Soupe flamande — Very small blanched sprouts and sliced potatoes, sauteed, moistened with light stock, simmer, and served with croutons. Soupe grandmere — Dice of onions, leeks, celery, white cabbage, potatoes, cooked in vegetable stock or water ; five minutes before done add shredded lettuce, spinach, and sorrel, finish with cream, and serve with Italian paste. h 2 100 The New Practical Cookery Guide. Soupe maigre parisienne — Shredded French lettuce, sorrel, and chervil, sauteed in butter for five minutes, moistened with sufficient boiling water, salt, and nutmeg, simmered ten minutes. Have ready in tureen a few yolks and cream, and piece of fresh butter ; pour boiling soup over, stirring till mixed. Soupe maigre tyrolienne — Dice of cucumber, shredded lettuce, and sorrel, sauteed with butter five minutes, moistened with sufficient boiling water, salt, nutmeg ; simmer fifteen minutes. Have ready in tureen a few yolks and cream, j:>our boiling soup over, stirring till mixed, and serve with peas and chervil. Soupe normande — Shredded lettuce, celery, and leeks, sauteed in butter; add sufficient light consomme, and simmer till done, add cream, and serve. Soupe paysanne — Paysanne roots, sauteed with butter, and moistened with sufficient milk, seasoned, and simmer till done, lie cream and volks, and serve. Soupe villageoise — Julienne of leeks and white cabbage, sauteed, seasoned, and moistened with light consomme, simmer till done, add cream and vermicelli, and serve. Clam chowder — Paysanne of leeks, onions, celery, potatoes, and dice of tomato and lean bacon, sauteed, moistened with half stock and half clam broth, seasoned highly, and serve with trimmed blanched clam and chopped parsley. PART III. (E0FS (Eggs). Eggs are prepared in many ways, and form a welcome change in high-class luncheon menus. (Eufs sur le plat are lightly cooked in special fireproof china dishes and served with various garnishes, as follows : Abessynienne — Served with Perigueux sauce over, and small chicken croquettes round. Americaine I. — Americaine sauce over the eggs, a grilled mushroom, and tomato round. Amercaine II. — Served with sliced lobster, Americaine round. Anvernoise — Served with young hop shoots and cream. Ardenaise — The whites are beaten with cream and seasoned, then poured into the buttered egg dish, and the unbroken yolks placed on top, and baked. Bercy — Served with small French sausages round and tomato sauce. Beurre noir — Served with beurre noir, butter allowed to become brown, a few drops of vinegar. Bibesco — Served with julienne of tongue and Perigueux sauce round. The New Practical Cookery Guide. Bragance — Served with julienne of chicken, truffe, and mushroom, and tomato sauce round.

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Soupe de noceSoupe fermiereSoupe flamandeSoupe grandmereSoupe maicjre parisienneSoupe maicjre tyrolienneSoupe normandeSoupe paysanneSoupe villageoiseClam chowder

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