of a light " choux " paste.
aux quenelles has very small quenelles.
a la Komaine has little quenelles made of bread-
crumbs.
a la Baviere has quenelles made of semolina.
a la Florentine has cheese quenelles. This is
sometimes called a la Venitienne.
a la Parmentier has quenelles made of potatoes.
aux epinards has quenelles made with spinach.
auxpetitsjambonneaux'h&B little quenelles of ham.
au macaroni has a garnish of macaroni; au
vermicelle has vermicelli. Grated Parmesan
should be served with these soups.
aux nouilles has poached strips of German paste
made of flour, eggs, butter, etc.
aux pates d'ltalie, sometimes called Potage aux
lazagnes, has pieces of Italian paste.
a la semoule, au tapioca, and au riz are respectively
garnished with semolina, tapioca, and rice.
aux huitres is garnished with oysters.
aux oeufs files is garnished with an egg custard
in threads, made by passing it through a
colander.
a la Poissonniere is garnished with quenelles of
fish.
a la Montglas has quenelles made of liver farce.
a la Sevigne has little shapes of chicken cream,
a la Prince de Galles has little pieces of chicken
enveloped in forcemeat, pieces of custard cut
in the same shape, and asparagus points.
MENUS MADE EASY.
Consomme a la Colbert has a garnish of lettuce,
celery, Jerusalem artichokes and button onions.
a la Jerusalem, or a la Palestine, has Jerusalem
artichokes cut into very small balls.
a la macedoine is garnished with several kinds of
vegetables.
a la Nivernaise has vegetables cut in thin small
shapes, Italian paste, and quenelles cut in
slices. Another soup which bears the same
name is garnished with quenelles made of a
puree of carrots.
a la Duchesse is garnished with little balls of
a light cheese paste and small shapes of
vegetables.
a la Napoleon has tiny rissoles in paste boiled
in the consomme,
a la Lelie has shreds of chicken, almonds, carrot
and tarragon.
a I'lnnocent has shreds of chicken and almonds,
with quenelles, and little shapes of custard.
a la Pompadour has little shapes of vegetables
and custard of several different colours,
a la Bernhardt has little slices of marrow, tiny
quenelles, and watercress.
a la Grande Duchesse has little anchovy quenelles
and cheese quenelles, and shreds of chicken
and tongue.
a V Alexandra has small round slices of chicken,
and cherries.
a la Christina is garnished with chestnuts and
cherries.
SOUPS OR POTAGES.
Consomme a la Valetta has slices of Tangerine
oranges and shreds of the peel.
a la D' Orleans has little quenelles coloured green,
red and white.
a la Rachel has green, red and black quenelles,
made with tarragon, lobster and truffle.
Another soup of this name is garnished with
little shapes of steamed white and yolk of
egg, carrot, turnip and French beans.
a la Eosiere has little cheese quenelles and ham
quenelles.
a la Chasseur has little quenelles of game. A
clear game soup is also called by this name.
a la Due de York is a clear game soup, garnished
with quenelles of game,
a la Princesse is a clear chicken soup, garnished
with vegetables cut in fancy shapes.
de poisson is a clear fish soup.
a la Dufferin is a clear curried fish soup. It is
served with rice and little round slices of fillets
of soles.
a rindienne is clear Mulligatawny soup.
Potage Baraquine is garnished with tapioca, and
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of a light " choux " paste.
aux quenelles has very small quenelles.
a la Komaine has little quenelles made of bread-
crumbs.
a la Baviere has quenelles made of semolina.
a la Florentine has cheese quenelles. This is
sometimes called a la Venitienne.
a la Parmentier has quenelles made of potatoes.
aux epinards has quenelles made with spinach.
auxpetitsjambonneaux'h&B little quenelles of ham.
au macaroni has a garnish of macaroni; au
vermicelle has vermicelli. Grated Parmesan
should be served with these soups.
aux nouilles has poached strips of German paste
made of flour, eggs, butter, etc.
aux pates d'ltalie, sometimes called Potage aux
lazagnes, has pieces of Italian paste.
a la semoule, au tapioca, and au riz are respectively
garnished with semolina, tapioca, and rice.
aux huitres is garnished with oysters.
aux oeufs files is garnished with an egg custard
in threads, made by passing it through a
colander.
a la Poissonniere is garnished with quenelles of
fish.
a la Montglas has quenelles made of liver farce.
a la Sevigne has little shapes of chicken cream,
a la Prince de Galles has little pieces of chicken
enveloped in forcemeat, pieces of custard cut
in the same shape, and asparagus points.
MENUS MADE EASY.
Consomme a la Colbert has a garnish of lettuce,
celery, Jerusalem artichokes and button onions.
a la Jerusalem, or a la Palestine, has Jerusalem
artichokes cut into very small balls.
a la macedoine is garnished with several kinds of
vegetables.
a la Nivernaise has vegetables cut in thin small
shapes, Italian paste, and quenelles cut in
slices. Another soup which bears the same
name is garnished with quenelles made of a
puree of carrots.
a la Duchesse is garnished with little balls of
a light cheese paste and small shapes of
vegetables.
a la Napoleon has tiny rissoles in paste boiled
in the consomme,
a la Lelie has shreds of chicken, almonds, carrot
and tarragon.
a I'lnnocent has shreds of chicken and almonds,
with quenelles, and little shapes of custard.
a la Pompadour has little shapes of vegetables
and custard of several different colours,
a la Bernhardt has little slices of marrow, tiny
quenelles, and watercress.
a la Grande Duchesse has little anchovy quenelles
and cheese quenelles, and shreds of chicken
and tongue.
a V Alexandra has small round slices of chicken,
and cherries.
a la Christina is garnished with chestnuts and
cherries.
SOUPS OR POTAGES.
Consomme a la Valetta has slices of Tangerine
oranges and shreds of the peel.
a la D' Orleans has little quenelles coloured green,
red and white.
a la Rachel has green, red and black quenelles,
made with tarragon, lobster and truffle.
Another soup of this name is garnished with
little shapes of steamed white and yolk of
egg, carrot, turnip and French beans.
a la Eosiere has little cheese quenelles and ham
quenelles.
a la Chasseur has little quenelles of game. A
clear game soup is also called by this name.
a la Due de York is a clear game soup, garnished
with quenelles of game,
a la Princesse is a clear chicken soup, garnished
with vegetables cut in fancy shapes.
de poisson is a clear fish soup.
a la Dufferin is a clear curried fish soup. It is
served with rice and little round slices of fillets
of soles.
a rindienne is clear Mulligatawny soup.
Potage Baraquine is garnished with tapioca, and