A clear soup with lettuce, turnips, celery, and
preserved mushrooms cut into Julienne- shaped strips.
Consomme d la Sevigne. Clear soup, Sevigne style.
A clear soup with small chicken dumplings.
POTAGES — SOUPS 99
Consomm& d la chasseur. Gravy soup, sportsman style.
A clear soup with small dumplings stuffed with
potted game.
Consomme d la Princesse. Gravy soup, Princess style.
A clear chicken broth with small asparagus points,
carrots, turnips, and green peas, the carrots and turnips
to be cut in the same shape as the peas.
Consomme au sagou. Sago soup.
A clear soup with sago.
Consomme au tajnoca. Tapioca soup.
A clear soup with tapioca.
Consommi d la jardiniere. Jardiniere gravy soup.
A clear soup with carrots, turnips, and celery scooped
out into the form of olives.
Consomme chijfonnade. Chiffonnade gravy soup.
A clear consomme with a garniture of spring onion
heads, green peas, and lettuce, leaves stamped out
round, seasoned with green mint and tarragon leaves.
Consomme d' abatis de gibier. Giblet soup, clear.
Consomme de gibier. Clear game soup.
Consomme aux quenelles de volaille.
Chicken quenelle gravy soup.
A clear soup with chicken force-meat dumplings.
Consomme aux queues de bceuf.
Clear Ox-tail soup.
Consomme d la tortue. Clear Turtle soup.
100 PRACTICAL GASTRONOMY
Consomme a lafausse torttie.
Clear Mock Turtle soup.
Bouillon aux cRufs, Gravy soup with eggs.
Consomme a la Busse. Russian gravy soup.
A clear soup with finely cut slices of carrots, celery,
and leeks.
Bouillon de volaille. Chicken broth.
Bouillon de boeuf. Beef broth.
Bouillon de tnouton. Mutton broth.
Consomme de volaille. Chicken gravy soup.
Consomme aux pointes d'asperges.
Asparagus gravy soup.
A clear soup with asparagus points.
Consomme aux vermicelles. Clear soup with vermicelli.
Bouillon de veau. Veal broth.
Tchy de soldat. Russian chicken broth.
A clear soup made with chicken and veal stock and
vegetables cut into small strips.
B.
Purees et potages lies. — Purees and Thick Soups.
Bisque de crevettes. Shrimp soup (pink).
A thick soup made of fish stock and shrimps.
Bisque d'ecrevisses. Crayfish soup.
PUREES ET POTAGES LIES 101
Bisque de volaille aux ecrevisses.
Chicken and crayfish soup.
A thick chicken broth with crayfish.
Bisque de homards. Lobster soup (red).
Bisque de langoustes. Langouste soup (pink).
A thick soup, puree of sea crayfish or large lobsters^
Potage de grenouille. Filtered frog soup (white).
Potage d'anguilles d VAllemande.
German eel soup (white).
Potage hodge-podge a VEcossaise. Hodge-podge.
National Scotch soup, consisting of mutton broth,,
finely cut carrots, turnips, leeks, parsley, cauliflowers,
and peas.
Potage puree d la Castelaine.
Castelaine soup (brown).
A thick soup, made with beef.
Potage aux huitres. Oyster soup (white).
Potage d la Prince de Galles.
Prince of Wales soup (brown)»
A thick mock-turtle, with small veal dumplings.
Potage a la Windsor. Windsor soup (brown).
A thick soup made with mutton, beef, and rice.
Potage d la chasseur. Hunter's soup (brown).
A thick game soup with minced mushrooms and
game fillets.
102 PRACTICAL GASTRONOMY
Potage d la Capri. Capri game soup (brown).
A thick soup with minced quail fillets and cocks-
combs.
Puree de gibier. Game soup (brown).
Potage d la Beine. Queen soup (white).
A thick chicken soup, with small chicken dumplings
and rice.
Page 37
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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A clear soup with lettuce, turnips, celery, and
preserved mushrooms cut into Julienne- shaped strips.
Consomme d la Sevigne. Clear soup, Sevigne style.
A clear soup with small chicken dumplings.
POTAGES — SOUPS 99
Consomm& d la chasseur. Gravy soup, sportsman style.
A clear soup with small dumplings stuffed with
potted game.
Consomme d la Princesse. Gravy soup, Princess style.
A clear chicken broth with small asparagus points,
carrots, turnips, and green peas, the carrots and turnips
to be cut in the same shape as the peas.
Consomme au sagou. Sago soup.
A clear soup with sago.
Consomme au tajnoca. Tapioca soup.
A clear soup with tapioca.
Consommi d la jardiniere. Jardiniere gravy soup.
A clear soup with carrots, turnips, and celery scooped
out into the form of olives.
Consomme chijfonnade. Chiffonnade gravy soup.
A clear consomme with a garniture of spring onion
heads, green peas, and lettuce, leaves stamped out
round, seasoned with green mint and tarragon leaves.
Consomme d' abatis de gibier. Giblet soup, clear.
Consomme de gibier. Clear game soup.
Consomme aux quenelles de volaille.
Chicken quenelle gravy soup.
A clear soup with chicken force-meat dumplings.
Consomme aux queues de bceuf.
Clear Ox-tail soup.
Consomme d la tortue. Clear Turtle soup.
100 PRACTICAL GASTRONOMY
Consomme a lafausse torttie.
Clear Mock Turtle soup.
Bouillon aux cRufs, Gravy soup with eggs.
Consomme a la Busse. Russian gravy soup.
A clear soup with finely cut slices of carrots, celery,
and leeks.
Bouillon de volaille. Chicken broth.
Bouillon de boeuf. Beef broth.
Bouillon de tnouton. Mutton broth.
Consomme de volaille. Chicken gravy soup.
Consomme aux pointes d'asperges.
Asparagus gravy soup.
A clear soup with asparagus points.
Consomme aux vermicelles. Clear soup with vermicelli.
Bouillon de veau. Veal broth.
Tchy de soldat. Russian chicken broth.
A clear soup made with chicken and veal stock and
vegetables cut into small strips.
B.
Purees et potages lies. — Purees and Thick Soups.
Bisque de crevettes. Shrimp soup (pink).
A thick soup made of fish stock and shrimps.
Bisque d'ecrevisses. Crayfish soup.
PUREES ET POTAGES LIES 101
Bisque de volaille aux ecrevisses.
Chicken and crayfish soup.
A thick chicken broth with crayfish.
Bisque de homards. Lobster soup (red).
Bisque de langoustes. Langouste soup (pink).
A thick soup, puree of sea crayfish or large lobsters^
Potage de grenouille. Filtered frog soup (white).
Potage d'anguilles d VAllemande.
German eel soup (white).
Potage hodge-podge a VEcossaise. Hodge-podge.
National Scotch soup, consisting of mutton broth,,
finely cut carrots, turnips, leeks, parsley, cauliflowers,
and peas.
Potage puree d la Castelaine.
Castelaine soup (brown).
A thick soup, made with beef.
Potage aux huitres. Oyster soup (white).
Potage d la Prince de Galles.
Prince of Wales soup (brown)»
A thick mock-turtle, with small veal dumplings.
Potage a la Windsor. Windsor soup (brown).
A thick soup made with mutton, beef, and rice.
Potage d la chasseur. Hunter's soup (brown).
A thick game soup with minced mushrooms and
game fillets.
102 PRACTICAL GASTRONOMY
Potage d la Capri. Capri game soup (brown).
A thick soup with minced quail fillets and cocks-
combs.
Puree de gibier. Game soup (brown).
Potage d la Beine. Queen soup (white).
A thick chicken soup, with small chicken dumplings
and rice.