— aux Epinards.— Spinach soup (green).
— a 1’Espagnole (Spanish Soup). — A brown beef
or mutton blended soup with onion puree.
— a l’Esturgeon. — Sturgeon soup (white).
— de Faisail. — Pheasant soup (light brown) .
— de Faisan k la Diana.— A light puree of pheasant
flavoured with claret and cream, garnished with
small game quenelles.
— Faubonne. — Puree of French lentils and haricot
beans, enriched with cream and garnished with
green peas and fried bread croutons.
— Fausse Tortue (Mock Turtle Soup, thick). — A
brown thick soup made from calf’s head, flavoured
with sherry or Marsala wine, garnished with small
pieces of calf’s head.
SOUPS
43
Potage & la Favorite. — White chicken purde
diluted with consomme, with Brunoise, i.e., finely
minced carrots, turnips and leeks, as garnish.
— a la Fermiere (Farmhouse Soup). — Potato soup
with minced carrots and turnips.
— de Fonds d’ArtichautS.— Artichoke bottom soup
(white) .
— Puree de Gelinotte.— Grouse soup (brown).
— a la Gentilhomme (Gentleman’s Soup, brown).
— Puree of rabbit, pork and ham, garnished with
minced sausages and mushrooms.
— Gounod. — A light green peas puree made with
rich chicken stock, garnished with julienne of
chicken fillets.
— Puree de Gibier. — Filtered game soup (brown).
— de Gibier a l’Anglaise.— English game gibiet
soup.
— de Gibier a la Conde. —Venison soup with
lentils.
— de Grenouilles. — Filtered frog soup (white).
— Puree aux Haricot Blanc.— White haricot
bean puree.
— aux Huitres. — Oyster soup (white).
— a l’lrlandaise. — A kind of thick mutton broth.
— a l’lstrienne. — Puree of chestnuts and tomatoes,
flavoured with juice of pomegranates, and finished
with a liaison of egg-yolks and cream (Austrian
origin) .
— a la Jackson. — Potato soup enriched with cream
and egg liaison.
— aux Laitues. — Lettuce soup (green) .
— de Lapin a l’Oseille. — Rabbit soup with sorrel.
— de Lentilles. — Lentil soup.
— de Lentilles a la Brunoise (Lentil Soup,
Brunoise style, light brown). — Filtered lentil soup
with finely cut vegetables.
— de Lievre a l’Anglaise. — English hare soup
(brown) .
— de Macaroni au Lait. — Macaroni soup with milk
(white).
— a la MaeMahon. — A curry-flavoured cream-like
soup, garnished with pieces of calf’s brain and
cubes or slices of cooked cucumber.
— a la Madeleine. — Rich consomme stock blended
with haricot bean and tomato puree, with leek and
carrot strips as garnish.
— h la Mareehale (Marshal Soup, light brown). —
Bread soup with small lobster quenelles.
— a la Marie-Louise. — Pearl barley soup with
cream and small chicken quenelles.
— a la Marie-Stuart. — White chicken cream with
foie-gras cubes, carrot and green peas as garnish.
44
POT AGES
Potage de Marrons. — Pur^e of chestnuts.
— de Marrons k la Chasseur (fawn).— Chestnut
puree, enriched with cream and garnished with
dice of cooked game.
— de Mauviettes St. Hubert.— This is a pale
brown cream soup, made with veal stock, roux and
braised larks, garnished with fillets of larks cut
into strips.
— a la Mercedes. — Jerusalem artichoke puree, en-
riched with cream and egg-yolks, garnished with
dice of artichoke bottoms and chicken fillets.
— a la Montglas (Montglas Soup, white). — A thick
soup made of capon, with minced truffles and
mushrooms.
— de Mufle de Bceuf. — Ox-cheek soup (brown).
— Mulligatawny. — Thick mulligatawny soup.
— a la Nivernaise. — A puree of vegetables,
potatoes, turnips, leeks and sprouts, enriched
with cream, and garnished with jardiniere.
Page 22
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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— aux Epinards.— Spinach soup (green).
— a 1’Espagnole (Spanish Soup). — A brown beef
or mutton blended soup with onion puree.
— a l’Esturgeon. — Sturgeon soup (white).
— de Faisail. — Pheasant soup (light brown) .
— de Faisan k la Diana.— A light puree of pheasant
flavoured with claret and cream, garnished with
small game quenelles.
— Faubonne. — Puree of French lentils and haricot
beans, enriched with cream and garnished with
green peas and fried bread croutons.
— Fausse Tortue (Mock Turtle Soup, thick). — A
brown thick soup made from calf’s head, flavoured
with sherry or Marsala wine, garnished with small
pieces of calf’s head.
SOUPS
43
Potage & la Favorite. — White chicken purde
diluted with consomme, with Brunoise, i.e., finely
minced carrots, turnips and leeks, as garnish.
— a la Fermiere (Farmhouse Soup). — Potato soup
with minced carrots and turnips.
— de Fonds d’ArtichautS.— Artichoke bottom soup
(white) .
— Puree de Gelinotte.— Grouse soup (brown).
— a la Gentilhomme (Gentleman’s Soup, brown).
— Puree of rabbit, pork and ham, garnished with
minced sausages and mushrooms.
— Gounod. — A light green peas puree made with
rich chicken stock, garnished with julienne of
chicken fillets.
— Puree de Gibier. — Filtered game soup (brown).
— de Gibier a l’Anglaise.— English game gibiet
soup.
— de Gibier a la Conde. —Venison soup with
lentils.
— de Grenouilles. — Filtered frog soup (white).
— Puree aux Haricot Blanc.— White haricot
bean puree.
— aux Huitres. — Oyster soup (white).
— a l’lrlandaise. — A kind of thick mutton broth.
— a l’lstrienne. — Puree of chestnuts and tomatoes,
flavoured with juice of pomegranates, and finished
with a liaison of egg-yolks and cream (Austrian
origin) .
— a la Jackson. — Potato soup enriched with cream
and egg liaison.
— aux Laitues. — Lettuce soup (green) .
— de Lapin a l’Oseille. — Rabbit soup with sorrel.
— de Lentilles. — Lentil soup.
— de Lentilles a la Brunoise (Lentil Soup,
Brunoise style, light brown). — Filtered lentil soup
with finely cut vegetables.
— de Lievre a l’Anglaise. — English hare soup
(brown) .
— de Macaroni au Lait. — Macaroni soup with milk
(white).
— a la MaeMahon. — A curry-flavoured cream-like
soup, garnished with pieces of calf’s brain and
cubes or slices of cooked cucumber.
— a la Madeleine. — Rich consomme stock blended
with haricot bean and tomato puree, with leek and
carrot strips as garnish.
— h la Mareehale (Marshal Soup, light brown). —
Bread soup with small lobster quenelles.
— a la Marie-Louise. — Pearl barley soup with
cream and small chicken quenelles.
— a la Marie-Stuart. — White chicken cream with
foie-gras cubes, carrot and green peas as garnish.
44
POT AGES
Potage de Marrons. — Pur^e of chestnuts.
— de Marrons k la Chasseur (fawn).— Chestnut
puree, enriched with cream and garnished with
dice of cooked game.
— de Mauviettes St. Hubert.— This is a pale
brown cream soup, made with veal stock, roux and
braised larks, garnished with fillets of larks cut
into strips.
— a la Mercedes. — Jerusalem artichoke puree, en-
riched with cream and egg-yolks, garnished with
dice of artichoke bottoms and chicken fillets.
— a la Montglas (Montglas Soup, white). — A thick
soup made of capon, with minced truffles and
mushrooms.
— de Mufle de Bceuf. — Ox-cheek soup (brown).
— Mulligatawny. — Thick mulligatawny soup.
— a la Nivernaise. — A puree of vegetables,
potatoes, turnips, leeks and sprouts, enriched
with cream, and garnished with jardiniere.