Recipes from Soyer's standard cookery
Records 1 to 50 of 1,297, in reading order. Each links to a modern interpretation.
Clear Soupp. 4Stock for Brown Saucep. 5Brown Saucep. 5White Thick Stock for Soup and Saucesp. 5Chicken Consommep. 5Clear Game Soupp. 5Fish Consommep. 5Clear Fish Soupp. 6Thick Fish Soupp. 6Clear Vegetable Soupp. 6Printaniere Soupp. 7Consomme Printanierp. 7Consomme Printanier Aux Quenellesp. 8Consomme Demidoffp. 8Consomme Deslignacp. 8Croute Au Potp. 8Maigre Soupp. 8Onion Soup Maigrep. 8French Cabbage Soupp. 8Puree of Vegetable Soupp. 9Autumn Soupp. 9Tomato Soup (commonly called Portugaise)p. 9Scotch Cock-a-Leekiep. 9Artichoke Soupp. 11Palestine Soup or Puree of Artichokesp. 11Crecy Soup or Puree of Carrotsp. 12Green Pea Soupp. 12Winter Pea Soupp. 12Consomme Bohemep. 13Consomme Bouquetierep. 13Green Pea Soupp. 13Farmer's Soup (Fermiere)p. 13Puree Bonne Femmep. 14Consomme Fermierep. 14Garbure Soupp. 14Consomme Bourdalouep. 14Consomme Carmenp. 15Consomme Chartreusep. 15Onion Soupp. 15Onion Soupp. 15Chickory Soupp. 15Watercress Soupp. 15Onion and Cheese Soupp. 15Leek Soupp. 16Jackson Soupp. 16Piedmontese Soupp. 16Cabbage Soupp. 16Celery Pureep. 16Turnip Soupp. 16Cucumber Soupp. 16