au macaroni. Macaroni soup. With the ad-
dition of rice, it is called a la Turque ; or with
cream and yolks of eggs, a la Hollandaise.
Garnished with little pieces of game, it is
a la Chasseur.
Besides these there are the Purees : —
Puree de gibier. Puree of game.
Puree de lapereaux. Puree of rabbit.
Puree de grouses. Puree of grouse.
Puree de volaille. Puree of fowl. It may be served
a la Milanaise, garnished with macaroni ; or
a la Napolitaine, with the addition of pounded
almonds, and a garnish of pieces of chicken
and tongue.
And the Vegetable Purees : —
Puree de pommes de terre. Potato puree. This is
often called Potage Parmentier, on account of
Parmentier having introduced potatoes into
France. It may be curried and served a
VJndienne; or aux quenelles, garnished with
14 MENUS MADE EASY.
quenelles ; a la St. Germain, with peas ; a la
Milanaise, with macaroni.
Puree de petits pois or pois verts. Puree of green
peas. This can also be called Potage a la
D'Artois. Served with whole peas in it, it is
Potage a la St. Germain.
Potage a la Palestine. Puree of Jerusalem 'arti-
chokes.
Potage a la Crecy. Puree of carrots.
Puree d'asperges. Puree of asparagus. It can be
served a la Princesse with the addition of
rice.
Puree de celeris. Pure'e of celery.
Puree de marrons. Puree of chestnuts.
Potage a la Bretonne. Pure'e of turnips. As Puree
de navets a la Frangaise, it is served with fried
bread.
Puree de choux-fieurs. Puree of cauliflower. This
soup with the addition of tapioca is called
Potage a la Chartreuse.
Puree de concombres. Puree of cucumbers.
Potage a la Soubise. Pure'e of onions.
Puree d'epinards, or Potage vert-pre. Puree of
spinach.
Puree de tomates, or Potage a VAmericaine. Puree
of tomatoes. Served af la Mancelle, it is
garnished with chestnuts.
Puree de potirons. Puree of vegetable marrow.
Potage a la Conde. Puree of red haricots.
Potage Pomeranienne, or a la Dustan. Puree of
white haricots.
SOUPS OR POTAGES. 15
Potage a la Chantilly. Puree of lentils.
Potage a la Stamboul. Puree of rice and tomatoes.
Puree d'artichauts. Puree of artichokes.
Puree d'oseitte. Puree of sorrel.
Puree defeves. Puree of beans.
Puree de pois. Puree of dried peas.
Puree de chicoree. Puree of endive.
Potage Crecy a la Chantilly. Puree of carrots and
lentils.
Puree de marram a la Mancelle. Puree of chestnuts
with puree of game.
When made with the addition of cream, these
purees are often called Creme d'artichauts, etc.,
instead of Puree.
Potage a la creme d'orge. Cream of barley soup.
Garnished with quenelles of chicken, it is
called a la Marie Louise,
a la creme de riz. Cream of rice. With the
addition of Parmesan, it may be called a la
Milton. Garnished with asparagus heads, it
is Potage a VArgenteuil.
a la creme de tapioca. Cream of tapioca.
a la creme d'avoine. Cream of oatmeal.
When chervil is added to a soup, a la peluche, or
a la chiffbnade, de cerfeuil may be appended to the
name. With poached eggs, it is called a la
Colbert, or with mixed vegetables, a la Paysanne.
If maigre soups are required, Potage Julienne,
and many of the vegetable soups, may be made
without stock. The following are also sug-
gested :—
16 MENUS MADE EASY.
Potage au lait d'amandes is made of rice milk and
Page 6
Presented as published in 1894. 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
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au macaroni. Macaroni soup. With the ad-
dition of rice, it is called a la Turque ; or with
cream and yolks of eggs, a la Hollandaise.
Garnished with little pieces of game, it is
a la Chasseur.
Besides these there are the Purees : —
Puree de gibier. Puree of game.
Puree de lapereaux. Puree of rabbit.
Puree de grouses. Puree of grouse.
Puree de volaille. Puree of fowl. It may be served
a la Milanaise, garnished with macaroni ; or
a la Napolitaine, with the addition of pounded
almonds, and a garnish of pieces of chicken
and tongue.
And the Vegetable Purees : —
Puree de pommes de terre. Potato puree. This is
often called Potage Parmentier, on account of
Parmentier having introduced potatoes into
France. It may be curried and served a
VJndienne; or aux quenelles, garnished with
14 MENUS MADE EASY.
quenelles ; a la St. Germain, with peas ; a la
Milanaise, with macaroni.
Puree de petits pois or pois verts. Puree of green
peas. This can also be called Potage a la
D'Artois. Served with whole peas in it, it is
Potage a la St. Germain.
Potage a la Palestine. Puree of Jerusalem 'arti-
chokes.
Potage a la Crecy. Puree of carrots.
Puree d'asperges. Puree of asparagus. It can be
served a la Princesse with the addition of
rice.
Puree de celeris. Pure'e of celery.
Puree de marrons. Puree of chestnuts.
Potage a la Bretonne. Pure'e of turnips. As Puree
de navets a la Frangaise, it is served with fried
bread.
Puree de choux-fieurs. Puree of cauliflower. This
soup with the addition of tapioca is called
Potage a la Chartreuse.
Puree de concombres. Puree of cucumbers.
Potage a la Soubise. Pure'e of onions.
Puree d'epinards, or Potage vert-pre. Puree of
spinach.
Puree de tomates, or Potage a VAmericaine. Puree
of tomatoes. Served af la Mancelle, it is
garnished with chestnuts.
Puree de potirons. Puree of vegetable marrow.
Potage a la Conde. Puree of red haricots.
Potage Pomeranienne, or a la Dustan. Puree of
white haricots.
SOUPS OR POTAGES. 15
Potage a la Chantilly. Puree of lentils.
Potage a la Stamboul. Puree of rice and tomatoes.
Puree d'artichauts. Puree of artichokes.
Puree d'oseitte. Puree of sorrel.
Puree defeves. Puree of beans.
Puree de pois. Puree of dried peas.
Puree de chicoree. Puree of endive.
Potage Crecy a la Chantilly. Puree of carrots and
lentils.
Puree de marram a la Mancelle. Puree of chestnuts
with puree of game.
When made with the addition of cream, these
purees are often called Creme d'artichauts, etc.,
instead of Puree.
Potage a la creme d'orge. Cream of barley soup.
Garnished with quenelles of chicken, it is
called a la Marie Louise,
a la creme de riz. Cream of rice. With the
addition of Parmesan, it may be called a la
Milton. Garnished with asparagus heads, it
is Potage a VArgenteuil.
a la creme de tapioca. Cream of tapioca.
a la creme d'avoine. Cream of oatmeal.
When chervil is added to a soup, a la peluche, or
a la chiffbnade, de cerfeuil may be appended to the
name. With poached eggs, it is called a la
Colbert, or with mixed vegetables, a la Paysanne.
If maigre soups are required, Potage Julienne,
and many of the vegetable soups, may be made
without stock. The following are also sug-
gested :—
16 MENUS MADE EASY.
Potage au lait d'amandes is made of rice milk and