— a la SantOS-Dumont. — Consomme of chicken
lie with Brazilian tapioca, garnished with carrots
cut in small olive shapes, French beans cut in
julienne shapes, and turnips scooped out in pea
shapes.
— a la Sevigne. — A clear soup with small chicken
quenelles.
— a la Talma. — A rich clear soup, garnished with
almond - flavoured custard cut into cubes or
diamonds, and rice.
— au Tapioca (Tapioca Soup). — A clear soup with
tapioca.
— a la Tortile. — Clear real turtle soup.
— a la Tortue Seehe. — Clear turtle soup made with
dried turtle.
— a la Fausse Tortile. — Clear mock turtle soup.
— k la VeneUP. — A rich clear soup, garnished with
finely shredded lettuce hearts, celery and truffles.
— aux Vermicelles. — Clear soup with vermicelli.
— Vietrich. — Clarified veal stock, with garniture of
nouilles, carrots, turnips and French beans, cut in
fine shreds.
— a la Vitellus.— Clear chicken-flavoured soup,
thickened with pearl barley, and garnished with
lozenge strips of nouille paste.
— froid a la Vivian. — Cold chicken consomme,
garnished with small dice-shaped cooked cucumber,
tomato and lettuce leaves, also cubes of royal
custard made with aspic and cream, and cut out
when set.
— deVolaille . — Clear chicken soup.
— aux Quenelles de Volaille (Chicken Quenelle
Gravy Soup). — A clear soup with chicken force-
meat dumplings.
— de V olaille frappe. — Iced clear chicken soup.
— a la Xavier. — A vegetable-flavoured clear soup,
with a kind of cheese-flavoured batter quenelle.
Tehy de Soldat (Russian Chicken Broth). — A clear
soup made with duck and veal stock, garnished
with vegetables cut into small strips, and dice
shapes of duck fillets.
40
CREMES, PUREES (POTAGES lies).
(CREAMS, PUREES & OTHER THICK SOUPS).
Bartseh Polonaise (a Russian Soup). — A rich beef
soup of broth-like consistency, flavoured with duck,
beetroot and sour cream, dice of duck fillet as
garnish.
Bisque de Crevettes (Shrimp Soup, pink).— A
cream-like puree of fish stock and shrimps or prawns.
— d’EereviSSes (pink). — Crayfish soup.
— de Homard a la Mariniere (Lobster Bisque).—
Lobster cream soup with small fish quenelles as
garnish.
— de Homard k la Parisienne.— Lobster cream
soup.
— aux Huitres (Oyster Puree) . — A light cream-like
oyster soup, served with croutons.
— de Langoustes (Langouste Soup, pink). — A
cream-like puree of sea crawfish or large lobsters.
— de Petoneles. — Scallop soup (white).
— de Volaille aux Eerevisses (white). — Light
chicken cream with crayfish tails as garnish.
Creme d’ArtichautS. — Green artichoke soup.
— d’Asperges a la Printaniere. — Asparagus
cream, with jardiniere vegetables as garnish.
— de Celeri. — Celery cream soup.
— de Chieoree au Veloute. — Puree of chicoree or
endive enriched with cream and egg-yolks.
— Clementine. — Light chicken cream, with three-
coloured royal stamped out in cubes.
— de Coneombre a la Reine.— Cucumber cream
with dice of royal custard.
— Dame-Blanche. — White chicken puree with
cream, flavoured with sweet almonds, garnished
with barley and royal custard.
— a la Duehesse. — A light chicken cream, garnished
with rice and savoury custard (royal).
— a l’ltalienne. — A light mutton or lamb puree,
garnished with macaroni, slice of fowl, and
macedoine.
— Risotto. — Rice puree, mixed with tomato pulp
diluted with rich consomme.
— aux truffes. — A light puree of fresh truffles,
made with veal stock, egg and cream liaison, and
consomme.
SOUPS
41
Page 20
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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— a la SantOS-Dumont. — Consomme of chicken
lie with Brazilian tapioca, garnished with carrots
cut in small olive shapes, French beans cut in
julienne shapes, and turnips scooped out in pea
shapes.
— a la Sevigne. — A clear soup with small chicken
quenelles.
— a la Talma. — A rich clear soup, garnished with
almond - flavoured custard cut into cubes or
diamonds, and rice.
— au Tapioca (Tapioca Soup). — A clear soup with
tapioca.
— a la Tortile. — Clear real turtle soup.
— a la Tortue Seehe. — Clear turtle soup made with
dried turtle.
— a la Fausse Tortile. — Clear mock turtle soup.
— k la VeneUP. — A rich clear soup, garnished with
finely shredded lettuce hearts, celery and truffles.
— aux Vermicelles. — Clear soup with vermicelli.
— Vietrich. — Clarified veal stock, with garniture of
nouilles, carrots, turnips and French beans, cut in
fine shreds.
— a la Vitellus.— Clear chicken-flavoured soup,
thickened with pearl barley, and garnished with
lozenge strips of nouille paste.
— froid a la Vivian. — Cold chicken consomme,
garnished with small dice-shaped cooked cucumber,
tomato and lettuce leaves, also cubes of royal
custard made with aspic and cream, and cut out
when set.
— deVolaille . — Clear chicken soup.
— aux Quenelles de Volaille (Chicken Quenelle
Gravy Soup). — A clear soup with chicken force-
meat dumplings.
— de V olaille frappe. — Iced clear chicken soup.
— a la Xavier. — A vegetable-flavoured clear soup,
with a kind of cheese-flavoured batter quenelle.
Tehy de Soldat (Russian Chicken Broth). — A clear
soup made with duck and veal stock, garnished
with vegetables cut into small strips, and dice
shapes of duck fillets.
40
CREMES, PUREES (POTAGES lies).
(CREAMS, PUREES & OTHER THICK SOUPS).
Bartseh Polonaise (a Russian Soup). — A rich beef
soup of broth-like consistency, flavoured with duck,
beetroot and sour cream, dice of duck fillet as
garnish.
Bisque de Crevettes (Shrimp Soup, pink).— A
cream-like puree of fish stock and shrimps or prawns.
— d’EereviSSes (pink). — Crayfish soup.
— de Homard a la Mariniere (Lobster Bisque).—
Lobster cream soup with small fish quenelles as
garnish.
— de Homard k la Parisienne.— Lobster cream
soup.
— aux Huitres (Oyster Puree) . — A light cream-like
oyster soup, served with croutons.
— de Langoustes (Langouste Soup, pink). — A
cream-like puree of sea crawfish or large lobsters.
— de Petoneles. — Scallop soup (white).
— de Volaille aux Eerevisses (white). — Light
chicken cream with crayfish tails as garnish.
Creme d’ArtichautS. — Green artichoke soup.
— d’Asperges a la Printaniere. — Asparagus
cream, with jardiniere vegetables as garnish.
— de Celeri. — Celery cream soup.
— de Chieoree au Veloute. — Puree of chicoree or
endive enriched with cream and egg-yolks.
— Clementine. — Light chicken cream, with three-
coloured royal stamped out in cubes.
— de Coneombre a la Reine.— Cucumber cream
with dice of royal custard.
— Dame-Blanche. — White chicken puree with
cream, flavoured with sweet almonds, garnished
with barley and royal custard.
— a la Duehesse. — A light chicken cream, garnished
with rice and savoury custard (royal).
— a l’ltalienne. — A light mutton or lamb puree,
garnished with macaroni, slice of fowl, and
macedoine.
— Risotto. — Rice puree, mixed with tomato pulp
diluted with rich consomme.
— aux truffes. — A light puree of fresh truffles,
made with veal stock, egg and cream liaison, and
consomme.
SOUPS
41