— cl la Sylvestra. — Chicken consomme, blended
with velout£ cream and egg-yolks, garnished with
asparagus points and small chicken quenelles
stuffed with spinach.
— de Tapioca au Lait. — Tapioca soup with milk.
— cl la Terapene (River Turtle Soup, brown). — A
kind of thick turtle soup made with terrapin turtle.
— aux Tomates (red). — Thick tomato soup.
— k la Tomate Maigre (red). — Tomato soup made
from vegetable or fish stock.
— de Tomate a la St. Louis. — Tomato puree
thickened with tapioca, garnished with small
chicken quenelles.
— de Topinambours. — Palestine or artichoke soup
(white).
— a la ToPtue. — Real turtle soup (brown).
— k la ToPtue Fausse. — Mock turtle soup (brown).
— a la Typilienne (Tyrolian Soup). — Barley cream
soup with onions and carrots.
— Pupee de Veau (Veal Soup, white). — A thick
soup made of veal.
— au VelOUPS (Velvet Soup). — Chicken cream soup
thickened with rice and tapioca.
— Veloute ail Riz. — Rice soup made with rich veal
or chicken stock, enriched with cream.
— de Vepmieelle au Lait.— Vermicelli soup with
milk (white).
— a la VietOPia (Victoria Soup). — A puree of
potatoes, with sprigs of cauliflowers as garnish.
— au Vin de Boupgogne. — a brown soup flavoured
with Burgundy wine.
— a la Waldstein. — A rich puree of pheasant,
mixed with an equal quantity of consomme,
flavoured with white Burgundy, seasoned with
paprika, etc., garnished with chopped truffles and
Piquoli kernels.
— a la WindsOP (brown). — A thick soup made with
mutton, beef and rice.
Soupe a la Biepe. — French beer soup (brown).
— aux CePises. — Cherry soup, made with sour
cooking cherries, and a liaison of potato flour
flavoured with cinnamon. Bread croutes as
garnish.
— au Lait. — Milk soup (Lenten soup).
— a rOignon. — French onion soup (brown).
Tschi de Soldat (A Russian Soup). — A rich beef
broth, slightly thickened with brown roux and
flavoured with sour cream ; served with small fried
choux paste balls.
47
SAUCES.
The importance of sauce in cookery is so well known
that I need not offer any excuse for including the
definitions of all the standard sauces and the most
popular of other liquid seasonings in this book.
In almost every instance some kind of sauce is
named along with or as an ingredient in the pre-
paration of dishes. Again, the blending of two or
more sauces is frequently recommended, so that we
have given the names of these, together with a con-
densed description of the kinds most frequently
required. It is needless to add that the blending of a
sauce, its flavour and colour, has much to do with the
success of any dish with which it is served, whilst the
harmonising effect, or the want of it, may make or
spoil a dish listed on a menu.
Albert. — Allemande sauce, finely chopped shallots
reduced in tarragon vinegar, grated horseradish,
cream, yolks of eggs, and chopped parsley.
Albufera. — Rich white sauce (supreme) flavoured
with meat extract or glaze.
Allemande (German). — A white sauce, made from
veal stock, thickened with white roux, cream, and
yolks of eggs, flavoured with nutmeg and lemon j uice .
Amepieaine (American). — Tomato sauce blended
with lobster butter (whisked in) .
Amiral (Admiral). — A white sauce, with chopped
capers, parsley, lemon rind and juice, and anchovy
paste to flavour.
Page 24
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— cl la Sylvestra. — Chicken consomme, blended
with velout£ cream and egg-yolks, garnished with
asparagus points and small chicken quenelles
stuffed with spinach.
— de Tapioca au Lait. — Tapioca soup with milk.
— cl la Terapene (River Turtle Soup, brown). — A
kind of thick turtle soup made with terrapin turtle.
— aux Tomates (red). — Thick tomato soup.
— k la Tomate Maigre (red). — Tomato soup made
from vegetable or fish stock.
— de Tomate a la St. Louis. — Tomato puree
thickened with tapioca, garnished with small
chicken quenelles.
— de Topinambours. — Palestine or artichoke soup
(white).
— a la ToPtue. — Real turtle soup (brown).
— k la ToPtue Fausse. — Mock turtle soup (brown).
— a la Typilienne (Tyrolian Soup). — Barley cream
soup with onions and carrots.
— Pupee de Veau (Veal Soup, white). — A thick
soup made of veal.
— au VelOUPS (Velvet Soup). — Chicken cream soup
thickened with rice and tapioca.
— Veloute ail Riz. — Rice soup made with rich veal
or chicken stock, enriched with cream.
— de Vepmieelle au Lait.— Vermicelli soup with
milk (white).
— a la VietOPia (Victoria Soup). — A puree of
potatoes, with sprigs of cauliflowers as garnish.
— au Vin de Boupgogne. — a brown soup flavoured
with Burgundy wine.
— a la Waldstein. — A rich puree of pheasant,
mixed with an equal quantity of consomme,
flavoured with white Burgundy, seasoned with
paprika, etc., garnished with chopped truffles and
Piquoli kernels.
— a la WindsOP (brown). — A thick soup made with
mutton, beef and rice.
Soupe a la Biepe. — French beer soup (brown).
— aux CePises. — Cherry soup, made with sour
cooking cherries, and a liaison of potato flour
flavoured with cinnamon. Bread croutes as
garnish.
— au Lait. — Milk soup (Lenten soup).
— a rOignon. — French onion soup (brown).
Tschi de Soldat (A Russian Soup). — A rich beef
broth, slightly thickened with brown roux and
flavoured with sour cream ; served with small fried
choux paste balls.
47
SAUCES.
The importance of sauce in cookery is so well known
that I need not offer any excuse for including the
definitions of all the standard sauces and the most
popular of other liquid seasonings in this book.
In almost every instance some kind of sauce is
named along with or as an ingredient in the pre-
paration of dishes. Again, the blending of two or
more sauces is frequently recommended, so that we
have given the names of these, together with a con-
densed description of the kinds most frequently
required. It is needless to add that the blending of a
sauce, its flavour and colour, has much to do with the
success of any dish with which it is served, whilst the
harmonising effect, or the want of it, may make or
spoil a dish listed on a menu.
Albert. — Allemande sauce, finely chopped shallots
reduced in tarragon vinegar, grated horseradish,
cream, yolks of eggs, and chopped parsley.
Albufera. — Rich white sauce (supreme) flavoured
with meat extract or glaze.
Allemande (German). — A white sauce, made from
veal stock, thickened with white roux, cream, and
yolks of eggs, flavoured with nutmeg and lemon j uice .
Amepieaine (American). — Tomato sauce blended
with lobster butter (whisked in) .
Amiral (Admiral). — A white sauce, with chopped
capers, parsley, lemon rind and juice, and anchovy
paste to flavour.