York, Hard stuf w. yolk, ham, truf, breaded English, style and fried on can. w. ham, tom. sa. around. Yorkshire, Fried on slice of ham, tom. sa. Yvette, Po. in crust, fil. w. crawfish and asp. tips sal. Nantua sa. w. truf. Yvonne, Mollet (soft) on flat chestnut croq.. Supreme sa. w. foi-g. around. Zaza, Cooked in sweet peppers, cold on ch. salad, jelly. Zingara, Po. or fried in oil, ham can. zingara sa. Zurlo', Po. on flat cro. Duchesse pot, cream sa. w. truf. GANCEL’S CULINARY ENCYCLOPEDIA SOUPS (Potage, Consomme) , Soups in general are made in five different styles; bouillon blanc (white stock), consomme clair, (clear broth), mixed, thickened soup, game and fish. But what¬ ever be the style of the soups, they can be distinguished by the articles employed in making them. One should not forget that the soup makes the success of the dinner. Soup is a most nourishing aliment for invalids, sick people, babies, and children, and should be taken twice a day. A simple bread soup, or more substantial, such as: vegetable .meat, fowl or fish, can be modified to suit one’s desire. When the consomme is not strong enough add giblets, cold bouillon, stir until boiling point. Let boil slowly twenty minutes and then strain through a thin cloth. The bisque soup is always on every menu, such as oysters or shell fish, etc. and all of which are composed of creams. The Bisque soup is composed of crawfish only. The consomme is made of fowl or of beef as one desires. Different varieties of soup having the same name, are not repeated, leaving it optional with the cook, as to whether it is to be made clear or thick. Consomm6 should be very strong and clear. Thick soups should be moistened with chicken stock, cream SOUPS soup finished with boiling cream. Soups that are thick¬ ened with yolks of eggs, cream and butter should be made at the last moment. CUSTARD OR ROYAL FOR SOUP Royal. An egg custard used for garnishing clear soups. The royals are cooked in small moulds and then cut in round, lozenge or square shapes. When cold the consistence should be firm but soft. To be cooked 12 to 20 minutes according to the size. COMPOSITION OF ROYALS FOR SOUPS Almonds, 3 ounces peeled almonds pounded, add 3 table¬ spoons bechamel sa. 1 gill cream. 3 yolks eggs, 1 pinch salt and sugar. Chicken, 3 ounces ch. pure§, 3 spoons of bechamel sa. 1 gill cream, 3 yolks eggs, 1 egg seasoned.. Fish, 4 ounces fish puree, 2 spoons bechamel sa. % gill cream, 4 yolks eggs, 1 egg, seasoned. Game, 3 ounces game puree, 3 spoons espagnole sa. 1 gill cream, 3 yolks eggs, 1 egg, seasoned. Ordinary, Consomme or milk, 4 gill, 2 spoons thick be¬ chamel, 6 yolks and 2 eggs, seasoned. Vegetable, 4 ounces vegetable puree, 2 spoons thick bechamel sa. 6 yolks, 1 egg, 1 gill cream, salt and sugar, color if necessary according to vegetable. (Note) Liaison. Thickening. A mixture of eggs, yolks, cream, sweet butter, used for thickening or binding white soups and sauces. GARNISHINGS FOR SOUPS. Bread, French, sliced round, shredded, crust, etc. Chiffonades, Sorrel, lettuce, spinach, chervil, all shredd¬ ed, mixed according to soup.

AI-modernized reading of the original text

York, Hard stuf w. yolk, ham, truf, breaded English, style and fried on can. w. ham, tom. sa. around. Yorkshire, Fried on slice of ham, tom. sa. Yvette, Po. in crust, fil. w. crawfish and asp. tips sal. Nantua sa. w. truf. Yvonne, Mollet (soft) on flat chestnut croq.. Supreme sa. w. foi-g. around. Zaza, Cooked in sweet peppers, cold on ch. salad, jelly. Zingara, Po. or fried in oil, ham can. zingara sa. Zurlo, Po. on flat cro. Duchesse pot, cream sa. w. truf. SOUPS (Potage, Consomme) , Soups in general are made in five different styles; bouillon blanc (white stock), consomme clair, (clear broth), mixed, thickened soup, game and fish. But what¬ ever be the style of the soups, they can be distinguished by the articles employed in making them. One should not forget that the soup makes the success of the dinner. Soup is a most nourishing aliment for invalids, sick people, babies, and children, and should be taken twice a day. A simple bread soup, or more substantial, such as: vegetable .meat, fowl or fish, can be modified to suit one’s desire. When the consomme is not strong enough add giblets, cold bouillon, stir until boiling point. Let boil slowly twenty minutes and then strain through a thin cloth. The bisque soup is always on every menu, such as oysters or shell fish, etc. and all of which are composed of creams. The Bisque soup is composed of crawfish only. The consomme is made of fowl or of beef as one desires. Different varieties of soup having the same name, are not repeated, leaving it optional with the cook, as to whether it is to be made clear or thick. Consomm6 should be very strong and clear. Thick soups should be moistened with chicken stock, cream soup finished with boiling cream. Soups that are thick¬ ened with yolks of eggs, cream and butter should be made at the last moment. CUSTARD OR ROYAL FOR SOUP Royal. An egg custard used for garnishing clear soups. The royals are cooked in small moulds and then cut in round, lozenge or square shapes. When cold the consistence should be firm but soft. To be cooked 12 to 20 minutes according to the size. COMPOSITION OF ROYALS FOR SOUPS Almonds, 3 ounces peeled almonds pounded, add 3 table¬ spoons bechamel sa. 1 gill cream. 3 yolks eggs, 1 pinch salt and sugar. Chicken, 3 ounces ch. pure§, 3 spoons of bechamel sa. 1 gill cream, 3 yolks eggs, 1 egg seasoned.. Fish, 4 ounces fish puree, 2 spoons bechamel sa. % gill cream, 4 yolks eggs, 1 egg, seasoned. Game, 3 ounces game puree, 3 spoons espagnole sa. 1 gill cream, 3 yolks eggs, 1 egg, seasoned. Ordinary, Consomme or milk, 4 gill, 2 spoons thick be¬ chamel, 6 yolks and 2 eggs, seasoned. Vegetable, 4 ounces vegetable puree, 2 spoons thick bechamel sa. 6 yolks, 1 egg, 1 gill cream, salt and sugar, color if necessary according to vegetable. (Note) Liaison. Thickening. A mixture of eggs, yolks, cream, sweet butter, used for thickening or binding white soups and sauces. GARNISHINGS FOR SOUPS. Bread, French, sliced round, shredded, crust, etc. Chiffonades, Sorrel, lettuce, spinach, chervil, all shredd¬ ed, mixed according to soup.

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