strips of chicken and truffles.
croutes au pot has toasted crusts.
de riz au gras is Brunoise or Jardiniere soup with
the addition of rice.
Bouillon is gravy soup, or broth. It may be
served au riz — with rice, or a la Colbert — with
poached eggs.
The following soups can be either clear or thick : —
Potage a la tortue. Turtle soup.
MENUS MADE EASY.
Potage a lafausse tortue. Mock turtle.
aux abatis d'oie. Giblet.
aux queues de bosuf. Ox-tail. Thick ox-tail soup
is called queues de boeuf a VAnglaise.
tete de veau. Calf's head.
aux grouses. Grouse.
aux perdreaux. Partridge.
aux faisans. Pheasant.
aux becasses. Woodcock.
au lapereau. Rabbit.
au levraut or a la lievre. Hare.
a la venaison. Venison.
Of the thick soups there are also : —
Potage queues de boeuf a VIndienne. A curry soup
with pieces of ox-tail in it.
Mulligatawny. Curry soup. With this and all
soups "a 1'Indienne," rice is served on a
separate dish.
a la Hesse. Ox-cheek soup.
aux rognons. Kidney soup. Ox-kidney soup is
called Potage a la Sydney,
queues de veau. Calf s-tail soup. A VIndienne,
it is curried.
aux pieds de veau. Calf's-feet soup. With the
addition of barley, it is called a la Balmoral,
tete de veau a VIndienne. Calfs-head soup,
curried.
aux queues d'agneau. Lamb's-tail soup.
a Vanguille. Eel soup.
a la Bisque. Crab soup.
Bisque a la Normande. Shrimp soup.
SOUPS OR POTAGES. 9
Potage Bisque de liomard. Lobster soup.
a la bisque d'ecrevisses. Crayfish soup.
aux liuitres. White oyster soup.
Dupoise. Mussel soup.
aux raviolis. Game stock with small pieces of
forcemeat wrapped in paste.
a la Victoria. White soup with barley or rice.
a la Eeine, or a la Princesse. Chicken puree with
cream, garnished with quenelles of chicken, or
with dice of fried bread.
a la chasseur. Game soup, garnished with pieces
of the game.
aux herbes printanieres. White soup with shred
lettuces and other vegetables.
a la Russe. Brown soup with vegetables and
round balls of sausage meat.
a Vltalienne. Fowl stock with puree from vege-
tables, anchovies, etc., garnished with small
pieces of the fowl,
a la Regence is a game soup with barley, and
hard-boiled yolks of eggs cut in small pieces.
a la Frankfort is a chicken soup garnished with
asparagus points.
a la Prince de Galles is mock-turtle soup with
quenelles.
a la Castelaine is a brown soup made of beef.
a VAurore is egg soup — of stock with yolks of
eggs-
a VAndalouse is a fish soup with puree of onions
and tomatoes, garnished with pieces of cray-
fish or prawns.
10 MENUS MADE EASY.
Potage a la Provengale or Bouillabaisse is a fish soup
with shred Portugal onions, garnished with
fillets of several kinds of fish.
a la Comtesse. White soup of veal stock and
sweetbreads, with dice of fried bread.
a la Chanoincsse, White soup with quenelles of
fish, and mackerel roe cut in small square
pieces.
a la Bonne Femme. White soup with yolks of
eggs and shreds of green vegetables.
a la Colbert. White soup with poached eggs.
a la Milanaise is a white soup with grated cheese.
It may be garnished with macaroni, or with
vegetables cut in shreds.
a la Hollandaise is a white soup with cream and
yolks of eggs.
a la Bomaine is a white soup garnished with
Page 4
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strips of chicken and truffles.
croutes au pot has toasted crusts.
de riz au gras is Brunoise or Jardiniere soup with
the addition of rice.
Bouillon is gravy soup, or broth. It may be
served au riz — with rice, or a la Colbert — with
poached eggs.
The following soups can be either clear or thick : —
Potage a la tortue. Turtle soup.
MENUS MADE EASY.
Potage a lafausse tortue. Mock turtle.
aux abatis d'oie. Giblet.
aux queues de bosuf. Ox-tail. Thick ox-tail soup
is called queues de boeuf a VAnglaise.
tete de veau. Calf's head.
aux grouses. Grouse.
aux perdreaux. Partridge.
aux faisans. Pheasant.
aux becasses. Woodcock.
au lapereau. Rabbit.
au levraut or a la lievre. Hare.
a la venaison. Venison.
Of the thick soups there are also : —
Potage queues de boeuf a VIndienne. A curry soup
with pieces of ox-tail in it.
Mulligatawny. Curry soup. With this and all
soups "a 1'Indienne," rice is served on a
separate dish.
a la Hesse. Ox-cheek soup.
aux rognons. Kidney soup. Ox-kidney soup is
called Potage a la Sydney,
queues de veau. Calf s-tail soup. A VIndienne,
it is curried.
aux pieds de veau. Calf's-feet soup. With the
addition of barley, it is called a la Balmoral,
tete de veau a VIndienne. Calfs-head soup,
curried.
aux queues d'agneau. Lamb's-tail soup.
a Vanguille. Eel soup.
a la Bisque. Crab soup.
Bisque a la Normande. Shrimp soup.
SOUPS OR POTAGES. 9
Potage Bisque de liomard. Lobster soup.
a la bisque d'ecrevisses. Crayfish soup.
aux liuitres. White oyster soup.
Dupoise. Mussel soup.
aux raviolis. Game stock with small pieces of
forcemeat wrapped in paste.
a la Victoria. White soup with barley or rice.
a la Eeine, or a la Princesse. Chicken puree with
cream, garnished with quenelles of chicken, or
with dice of fried bread.
a la chasseur. Game soup, garnished with pieces
of the game.
aux herbes printanieres. White soup with shred
lettuces and other vegetables.
a la Russe. Brown soup with vegetables and
round balls of sausage meat.
a Vltalienne. Fowl stock with puree from vege-
tables, anchovies, etc., garnished with small
pieces of the fowl,
a la Regence is a game soup with barley, and
hard-boiled yolks of eggs cut in small pieces.
a la Frankfort is a chicken soup garnished with
asparagus points.
a la Prince de Galles is mock-turtle soup with
quenelles.
a la Castelaine is a brown soup made of beef.
a VAurore is egg soup — of stock with yolks of
eggs-
a VAndalouse is a fish soup with puree of onions
and tomatoes, garnished with pieces of cray-
fish or prawns.
10 MENUS MADE EASY.
Potage a la Provengale or Bouillabaisse is a fish soup
with shred Portugal onions, garnished with
fillets of several kinds of fish.
a la Comtesse. White soup of veal stock and
sweetbreads, with dice of fried bread.
a la Chanoincsse, White soup with quenelles of
fish, and mackerel roe cut in small square
pieces.
a la Bonne Femme. White soup with yolks of
eggs and shreds of green vegetables.
a la Colbert. White soup with poached eggs.
a la Milanaise is a white soup with grated cheese.
It may be garnished with macaroni, or with
vegetables cut in shreds.
a la Hollandaise is a white soup with cream and
yolks of eggs.
a la Bomaine is a white soup garnished with