Soups and Broths 331-381

Soups and Broths 331-381 General directions for soups 331 Memo. about soups: How to clarify soup: How to vary soups: Uses for bones, &c. 331 Garnishings for Soups 332-340 “ Agnoletti,” see Quenelles— No. 8 “ Agnoletti,” see also end of Ravioli—No. 2 Barley, eggs in soup, see Memo. about Soups Barley soups, “ Crème d’orge ” 332 “ Bouquet ” for flavouring soups 333 Brussels sprouts or savoys for clear soup 333 Button onions, see Memo. Soups and Broths: Garnish- ings for Soups—continued. Carlton House balls, see Que- nelles—No. 7 Chervil for soups 333 “Crème d’orge,” see Barley for soups Croutons for thick soups 333 Crusts for julienne soups 333 Custard dice for clear soup 333 Eggs for clear soup, “ Eufs filiés ” 333 Eggs poached, see Memo. about Soups “ Epicure artists ” 334 “ Fine herbes ” 334 Julienne vegetables for soups 334 “ Nouilles,” for Soup—No. 1… 334 “ „ „ No. 2… 335 Peas (tinned) for soup Quenelles— No. 1 335 No. 2 335 No. 3 (egg quenelles) 336 No. 4 (for clear soup) 336 No. 5 336 No. 6 (Parmesan) 337 No. 7 (“ Princess quenelles ”) 337 No. 8 (“ Turin quenelles, “ Agnoletti ”) 337 Ravalenta arabica 337 Ravioli— No. 1 337 No. 2 (including Ravioli as an “ entrée,” and “ Agno- letti ”) 338 Rice for soup or curry 339 Rice, see “ Clear soups from second stock ” for a nice recipe Savoys, see Brussels sprouts Vegetables for soup—No. 1… 339 No. 2 339 Vermicelli macaroni or Italian paste for soups 340 Soups and Broths 340-381 Artichoke soup 340 Aylesford soup 340 Barley broth 341 Barley soup, “ Gentensch- leim,” a purée 341 Beef tea, see Invalid Cookery “ Brown ” 342 Broth for a child, see Invalid Cookery Calf’s tail soup 342 “ Carlton House soup ” 343 Carrot soup— No. 1 343 Carrot soup—continued. No. 2 343 No. 3 344 Carrot soup, for rice to go with carrot soup, see Rice, under Soup Garnishings Chest soup 344 Chestnut soup 344 Chicken soup— No. 1 (“ à la Reine ”) 344 No. 2 (brown) 344 No. 3 345 No. 4 (of chicken bones, “ Potage à la Reine ”) 345 No. 5 (“ Crise chicken ”) 345 Chicken soup, see also Rabbit soup—No. 2 Clear soup from fresh meat 345 Clear soup from second stock 346 Clear soup to freshen 346 Cookie leekie soup 347 “ „ No. 2 347 “ „ No. 3 347 Crab soup, “ Partan bree ” 348 Crab soup, see also Lobster soup “ Crème d’orge,” see Barley for soups, under Soup Garn- ishings Curry soup 348 Eel soup, “ Jersey eel soup ” 348 “ Faubonne soup ” 349 “ Feather Fowle ”—No. 1 349 No. 2 349 Fish “ and sauce,” see Fish soup—No. 3 Fish soup— No. 1 350 No. 2 350 No. 3 (Indego “ Fish and sauce ”) 350 French bean soup 350 Fricassée soup 351 Game soup 351 “ Gentenschleim,” see Barley soup Giklet soup 351 Gravy soup, clear 351 Greuse soup, “ Birk Hall Excursion pie ” 351 Greuse soup— No. 1 (clear) 352 No. 2 (clear) 352 No. 3 353 No. 4 353 No. 5 (thick) 353 No. 6 (excellent, thick) 353 Hare soup—No. 1 354 No. 2 354 No. 3 355 No. 4 (clear) 355 “ Hodge podge ” 355 Invalid soup, see Invalid Cookery Julienne soup— No. 1 355 No. 2 356 No. 3 356 Julienne soup, see also Winter Julienne soup, and Julienne vegetables, under Garnishings for Soups Kail brose 356 Kidney soup 357 “ Lambs stove ” 357 Leek broth, see Invalid Cookery Lentil soup 357 Lettuce and sorrel soup, “ Potage à la Bonne Femme ” 357 Lobster soup 358 Macaroni seed paste soup, see Semolina soup—No. 1 Milanese soup, see Risotto Milk soup—No. 1 358 “ „ No. 2 (without stock) 358 Muck turtle soup— No. 1 359 No. 2 (clear) 359 No. 3 (thick) 359 No. 4 (white) 359 Muck turtle soup, see also Calf’s head—No. 2, under Meat—Veal Mulligatawny soup— No. 1 360 No. 2 (clear) 360 No. 3 (clear) 360 No. 4 361 No. 5 (thick) 361 Mutton broth 361 Mutton broth, see also Invalid Cookery “ Nouilles ” soup 362 Onion soup, see Turnip soup “ Ossia soup ” 362 Our rabbit broth 362 Ox cheek soup 363 Oxtail soup—No. 1 363 No. 2 363 Oyster soup, “ Maigre ” 364 Palestine soup—No. 1 364 “ „ No. 2 364