Line boat-shaped patty tins with puff paste, rolled thin, let-
ting paste hang over one side for a cover. Lay in each a filleted
anchovy✪ New Year’s Eve Tidbits and fold paste over it. Bake in medium hot oven and
serve hot. If tins of the required shape are not at hand, the paste-
enveloped anchovies can be neatly formed with the hands and
laid on a buttered baking sheet.
This is a traditional accompaniment of midnight refresh-
ments on New Year's Eve in Provence.
SOUPS
(Soupes)
There is such a sea of soups in France that ten classifications
are needed to distinguish them. These are as follows, in the
order of the number of soups belonging to each type: soupe,
potage, potee, puree, garbure, bisque, bouillon, bouillie, con-
somme and pot-au-feu.
A dozen individual soups besides have earned distinguished
names of their very own and do not belong to any of the above
groups: bouillabaisse, une chiffonnade, une Bretonne, une
Julienne, croute-au-pot, la bouillade, l'ouillade, le tourain Borde-
lais, etc. Croute-au-pot is the standard crust soup, bouillabaisse
the celebrated fish chowder, of which la bouillade is a regional
variant. The Bretonne is bean soup and Julienne and chifTonade
are as like as two pea-soups, both swimming with shredded vege-
tables, but the Julienne a thick puree and the chiffonade a thin
broth.
Of the ordinary soups, one is named after nearly every
Province, those of Gascony, Limousine, Nivernaise, Normandy
and Auvergne being of outstanding excellence. Others in this
classification are called after their chief ingredients, garlic, rice,
mutton, giblets, bacon, tripe, eels, birds, beer, wine, game, shad,
pumpkin, pig's head, corn, water-cress, hops, frogs, ravens, crabs,
cherries, mushrooms, chestnuts, onions, pears, peas, mussels, and
so on, without end.
Likewise the potages are named in honor of their regions of
origin, potage a la Picarde (leeks and potatoes), le potage Alsa-
286
FRENCH 287
cien (eggs, flour and broth), potage Dauphinoise (vegetable
puree with calf's hocks, whipped cream and toast). Others are
made with chicken, fish-dumplings, lentils, cabbage-dumplings
and carrots. Their names alone would fill a chef's handbook:
potage en tortue (mock turtle soup), potage a la Soubise (onion
soup), a la reine (chicken), a la printaniere (spring greens),
a la Parmentier (potatoes), a la Francaise, a la bataille, a la
creme d'orge, etc. Potage a la Cambaceres is rather special, be-
ing a pheasant soup named after the Duke of Parma, who always
drank a bottle of champagne with it. Potage a la parisienne is
similar to this, though made of turkey, and the champagne put
right into the tureen.
But of them all, the most elaborate is potage a la patrie.
This patriotic soup contains a little of everything and would be
difficult to prepare outside the well-stocked markets of Paris. 1
hen, 2 pigeons, an ox-palate, 2 sweetbreads, liver dumplings, hops
in bud, viper's grass or borage, asparagus, green peas, baby car-
rots, sponge dumplings, seeded dumplings, cauliflower, butter
and crawfish tails.
Ile-de-France QNION soup
(Soupe a I'Oignon)
*4 cup butter Salt and pepper
4 onions, sliced thin French bread
1 quart meat broth or stock 1 cup grated Parmesan cheese✪ Onion Soup (Soupe à l'Oignon)
Page 120 · 2 recipe records on this page
Presented as published in 1936. 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
Line boat-shaped patty tins with puff paste, rolled thin, letting paste hang over one side for a cover. Lay in each a filleted anchovy and fold paste over it. Bake in medium hot oven and serve hot. If tins of the required shape are not at hand, the paste-enveloped anchovies can be neatly formed with the hands and laid on a buttered baking sheet.
This is a traditional accompaniment of midnight refreshments on New Year's Eve in Provence.
(Soupes)
There is such a sea of soups in France that ten classifications are needed to distinguish them. These are as follows, in the order of the number of soups belonging to each type: soupe, potage, potee, puree, garbure, bisque, bouillon, bouillie, consomme and pot-au-feu.
A dozen individual soups besides have earned distinguished names of their very own and do not belong to any of the above groups: bouillabaisse, une chiffonnade, une Bretonne, une Julienne, croute-au-pot, la bouillade, l'ouillade, le tourain Bordelais, etc. Croute-au-pot is the standard crust soup, bouillabaisse the celebrated fish chowder, of which la bouillade is a regional variant. The Bretonne is bean soup and Julienne and chiffonade are as like as two pea-soups, both swimming with shredded vegetables, but the Julienne a thick puree and the chiffonade a thin broth.
Of the ordinary soups, one is named after nearly every Province, those of Gascony, Limousine, Nivernaise, Normandy and Auvergne being of outstanding excellence. Others in this classification are called after their chief ingredients, garlic, rice, mutton, giblets, bacon, tripe, eels, birds, beer, wine, game, shad, pumpkin, pig's head, corn, water-cress, hops, frogs, ravens, crabs, cherries, mushrooms, chestnuts, onions, pears, peas, mussels, and so on, without end.
Likewise the potages are named in honor of their regions of origin, potage a la Picarde (leeks and potatoes), le potage Alsa-
cien (eggs, flour and broth), potage Dauphinoise (vegetable puree with calf's hocks, whipped cream and toast). Others are made with chicken, fish-dumplings, lentils, cabbage-dumplings and carrots. Their names alone would fill a chef's handbook: potage en tortue (mock turtle soup), potage a la Soubise (onion soup), a la reine (chicken), a la printaniere (spring greens), a la Parmentier (potatoes), a la Francaise, a la bataille, a la creme d'orge, etc. Potage a la Cambaceres is rather special, being a pheasant soup named after the Duke of Parma, who always drank a bottle of champagne with it. Potage a la parisienne is similar to this, though made of turkey, and the champagne put right into the tureen.
But of them all, the most elaborate is potage a la patrie. This patriotic soup contains a little of everything and would be difficult to prepare outside the well-stocked markets of Paris. 1 hen, 2 pigeons, an ox-palate, 2 sweetbreads, liver dumplings, hops in bud, viper's grass or borage, asparagus, green peas, baby carrots, sponge dumplings, seeded dumplings, cauliflower, butter and crawfish tails.
Ile-de-France QNION soup
(Soupe a I'Oignon)
*4 cup butter Salt and pepper
4 onions, sliced thin French bread
1 quart meat broth or stock 1 cup grated Parmesan cheese
Records on this page
New Year’s Eve TidbitsOnion Soup (Soupe à l'Oignon)