little balls of rice.
a la Duchesse is a white soup garnished with
quenelles.
a la Moderne is a white soup with shreds of fried
lettuce. This is often called a I'Imperatrice.
a la Maltaise is a rich white soup, garnished with
slices of oranges, and shreds of capsicums,
chillies and of orange peel.
a la Florenza is a white soup with macaroni and
grated cheese.
Creme a la Eoyale is a white soup with little dice
shapes of cheese custard.
Creme a la Zingari is a white soup garnished
with red, black and yellow quenelles.
SOUPS OR POTAGES. 1L
Potage Jardiniere a la Hollandaise is white soup
with a Jardiniere garnish.
Cockie leekie is made of pheasant or chicken with
leeks. French plums may be added to it.
a la Friar Tuck is a chicken soup, garnished
with pieces of the chicken and shreds of
leeks.
au sagou is sago soup ; au tapioca — tapioca soup.
Garnished with strips of chicken, tongue and
truffles, it is Potage a la Gouffe.
vermicelle a la Hollandaise is vermicelli soup with
cream and yolks of eggs.
Pilau de riz is rice boiled in stock
au mouton. Mutton broth served with the
mutton in it.
a VIrlandaise is mutton broth with potatoes,
a I'Ecossaise. Scotch broth of mutton with
barley, chopped parsley, and vegetables cut
in dice. Sheep's-head soup is also called by
this name.
Hoche-pot. Hodge-podge soup, of mutton with
vegetables.
de riz a la Turque. Mutton broth served with
rice.
Pot-au-feu. Uncleared stock served with the
vegetables in it.
Livonien. Puree of vegetables and rice, with
cream and yolks of eggs.
Solferino. Stock with young vegetables, puree
of tomatoes, chopped parsley, etc.
a la Grecque. Pea soup and Jardiniere soup
12 MENUS MADE EASY.
with pieces of braised mutton. Another
Potage a la Grecque is a fish soup with
tomatoes, garnished with oysters.
Potage a la Bagration. White fish soup with curry
powder, crayfish tails, chopped sole, and
vegetables.
anas filets de soles. Veal or fish stock with fillets
of sole.
a la Poissonniere, or Creme de poisson. White
fish soup.
Bisque au riz is a shellfish soup with rice.
a la Nimoise. Fish stock with yolks of eggs.
a la Brisse. Chicken soup with small shapes
of vegetable cream, made of a puree of the
vegetable with eggs.
a la Marechale is a bread soup garnished with
quenelles of crayfish or shrimps.
a la Tyrolienne is barley soup garnished with
carrots.
a VAllemande is white sago or tapioca soup with
Brunoise vegetables.
a la Polonaise is a potato soup with cheese and
macaroni,
a la Pluche is a potato soup with shreds of
carrots.
a la Conservative is a puree of potatoes with
cream and yolks of eggs, garnished with little
red and white quenelles. It is sometimes
made in the same way with a puree of carrots.
a la Boston is made with tomatoes, potatoes, and
okra.
SOUPS OR POTAGES. 13
Potage a la Flamande is a white vegetable soup.
a la Jiibile is made of a puree of tomatoes and
mushrooms.
a la Dauphine is a puree of peas and tomatoes,
garnished with little strips of ham and of
vegetables.
a la Modena is a spinach soup with eggs.
a la St. Louis is a puree of white vegetables with
shreds of carrot.
d'amandes a la Colbert is a white almond soup,
garnished with poached eggs.
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little balls of rice.
a la Duchesse is a white soup garnished with
quenelles.
a la Moderne is a white soup with shreds of fried
lettuce. This is often called a I'Imperatrice.
a la Maltaise is a rich white soup, garnished with
slices of oranges, and shreds of capsicums,
chillies and of orange peel.
a la Florenza is a white soup with macaroni and
grated cheese.
Creme a la Eoyale is a white soup with little dice
shapes of cheese custard.
Creme a la Zingari is a white soup garnished
with red, black and yellow quenelles.
SOUPS OR POTAGES. 1L
Potage Jardiniere a la Hollandaise is white soup
with a Jardiniere garnish.
Cockie leekie is made of pheasant or chicken with
leeks. French plums may be added to it.
a la Friar Tuck is a chicken soup, garnished
with pieces of the chicken and shreds of
leeks.
au sagou is sago soup ; au tapioca — tapioca soup.
Garnished with strips of chicken, tongue and
truffles, it is Potage a la Gouffe.
vermicelle a la Hollandaise is vermicelli soup with
cream and yolks of eggs.
Pilau de riz is rice boiled in stock
au mouton. Mutton broth served with the
mutton in it.
a VIrlandaise is mutton broth with potatoes,
a I'Ecossaise. Scotch broth of mutton with
barley, chopped parsley, and vegetables cut
in dice. Sheep's-head soup is also called by
this name.
Hoche-pot. Hodge-podge soup, of mutton with
vegetables.
de riz a la Turque. Mutton broth served with
rice.
Pot-au-feu. Uncleared stock served with the
vegetables in it.
Livonien. Puree of vegetables and rice, with
cream and yolks of eggs.
Solferino. Stock with young vegetables, puree
of tomatoes, chopped parsley, etc.
a la Grecque. Pea soup and Jardiniere soup
12 MENUS MADE EASY.
with pieces of braised mutton. Another
Potage a la Grecque is a fish soup with
tomatoes, garnished with oysters.
Potage a la Bagration. White fish soup with curry
powder, crayfish tails, chopped sole, and
vegetables.
anas filets de soles. Veal or fish stock with fillets
of sole.
a la Poissonniere, or Creme de poisson. White
fish soup.
Bisque au riz is a shellfish soup with rice.
a la Nimoise. Fish stock with yolks of eggs.
a la Brisse. Chicken soup with small shapes
of vegetable cream, made of a puree of the
vegetable with eggs.
a la Marechale is a bread soup garnished with
quenelles of crayfish or shrimps.
a la Tyrolienne is barley soup garnished with
carrots.
a VAllemande is white sago or tapioca soup with
Brunoise vegetables.
a la Polonaise is a potato soup with cheese and
macaroni,
a la Pluche is a potato soup with shreds of
carrots.
a la Conservative is a puree of potatoes with
cream and yolks of eggs, garnished with little
red and white quenelles. It is sometimes
made in the same way with a puree of carrots.
a la Boston is made with tomatoes, potatoes, and
okra.
SOUPS OR POTAGES. 13
Potage a la Flamande is a white vegetable soup.
a la Jiibile is made of a puree of tomatoes and
mushrooms.
a la Dauphine is a puree of peas and tomatoes,
garnished with little strips of ham and of
vegetables.
a la Modena is a spinach soup with eggs.
a la St. Louis is a puree of white vegetables with
shreds of carrot.
d'amandes a la Colbert is a white almond soup,
garnished with poached eggs.