WINE IN SOUP.
The next important feature for consideration in soup-making is the adding of wine, which, I think, may be regarded as a purely British practice too often resorted to to smother defects. In all delicate clear soups such as printanière, brunoise, and the consommés, it is distinctly out of place. With clear soups, of the English school, however, the case is somewhat different, and madeira or, its equivalent in cookery—a sound marsala, is no doubt essential in clear turtle, clear mock-turtle, oxtail, giblet, and game soups.
Add after clarifying, and be careful not to overdo the soupçon of wine that you add to a clear soup; a tablespoonful is quite enough for a tureen filled for eight persons.
Thick soups, especially those made of game, mock-turtle, giblet, kidney, and the like, take a larger share of wine: hare soup requires port or burgundy, wild duck and teal soup also, whilst potages of grouse, partridges, pheasant. &c., &c., are, I think, better enriched with madeira, or its equivalent aforesaid—a good marsala.