A kind of flour soup, the flour being roasted with
butter or dripping to a light brown colour.
Soupe d la Here. French beer soup (brown).
Soupe d Voignon. French onion soup (brown).
Potage d la Tyrolienne. Tyrolian soup.
Barley cream soup with onions and carrots.
Puree de pois verts. Green pea soup.
Potage d V Argenteuil. Argenteuil soup.
Filtered rice and cream soup with asparagus points.
106 PRACTICAL GASTRONOMY
Potage d la Chartreuse. Chartreuse soup.
A white cauliflower puree with tapioca.
Potage d VEspagnole. Spanish soup.
A brown soup with mashed onions.
Potage d'esturgeon. Sturgeon soup (white).
Potage d la Sever in. Severin soup (grey).
A Russian fish soup.
Potage aux laitues. Lettuce soup (green).
Potage, imree de chamingnons.
Mushroom soup (light brown).
Potage de macaroni an lait.
Macaroni soup with milk (white).
Potage d la St.-Germain. St. Germain soup (green).
A puree of green peas with croutons.
Potage a la Gonde. Conde soup (yellow).
A thick soup made with dried haricot beans.
Potage d la Bo7naine. Roman soup (white).
A white thick soup with small rice dumplings.
Potage d la pluche. Pluche soup (pink).
Potato soup with minced carrots.
Potage d la bonne femvie. Good woman soup (green).
Sorrel soup with chicken forcemeat dumplings.
Potage d la Crecy, Cressy soup (pink).
Puree of young carrots with rice or barley.
PUREES ET POTAGES LIES 107
Potage a V Americaine. American soup (red).
Tomato soup with rice.
Potage a la fermidre. Farmhouse soup (pink).
Potato soup with minced carrots and turnips.
Potage a la Parmentier. Parmentier soup (cream).
Potato soup with croutons.
Potage de santd. Health soup (green).
Sorrel soup, with cabbage, lettuce, and herbs.
Potage a la Palestine. Palestine soup (cream).
Jerusalem artichoke with croutons.
Potage puree a la Bretonne. Breton soup (cream).
A puree of white haricot beans with croutons.
Potage a la crdme d'orge.
Pearl barley soup with cream (white).
Potage a la Marie-Louise. Marie Louise soup (cream).
Pearl barley soup with cream and small chicken
forcemeat dumplings.
Potage au velours. Velvet soup.
Carrot soup with rice and tapioca.
Potage au vin de Bourgogne.
Burgundy wine soup (brown).
Potage a V Orlea7is,maigre. Orleans Lent soup (white).
White bread soup with milk. .
7
108 PRACTICAL GASTRONOMY
Potage au pain bis d la Busse.
Russian brown bread soup.
Brown bread soup with poached eggs.
Potage d la marecliale. Marshal soup (light brown).
Bread soup with small crawfish dumplings.
Potage a la cr^me d'avoine.
Oatmeal soup with cream (white).
Potage d la crdme de hie vert aux c&ufs.
Green corn soup with eggs (green).
Potage GarhuredVItalienne. Garbure soup (brown).
An Italian soup made of cabbage and bread.
Potage dla bouille-d-baisse. Bouille-a-baisse soup (brown).
Fish soup with onions, tomatoes, &c.
Potage ;purde de canard a V Atiglaise,
Duck giblet soup (brown).
Potage purde d' aubergine.
Vegetable marrow soup (white).
Potage aux bicasses. Woodcock soup (brown).
Puree a la Chantilly. Chantilly soup (cream).
Lentil soup, thickened with cream and egg yolks.
Potage d la Flamande. Flemish soup.
A white root soup.
PUREES ET POTAGBS LIES 109
Potage d la Bagratioji. Bagration soup (white).
Veal broth with small chicken forcemeat balls.
Potage d VIrlandaise. Irish soup (brown).
A thick mutton broth.
Page 39
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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A kind of flour soup, the flour being roasted with
butter or dripping to a light brown colour.
Soupe d la Here. French beer soup (brown).
Soupe d Voignon. French onion soup (brown).
Potage d la Tyrolienne. Tyrolian soup.
Barley cream soup with onions and carrots.
Puree de pois verts. Green pea soup.
Potage d V Argenteuil. Argenteuil soup.
Filtered rice and cream soup with asparagus points.
106 PRACTICAL GASTRONOMY
Potage d la Chartreuse. Chartreuse soup.
A white cauliflower puree with tapioca.
Potage d VEspagnole. Spanish soup.
A brown soup with mashed onions.
Potage d'esturgeon. Sturgeon soup (white).
Potage d la Sever in. Severin soup (grey).
A Russian fish soup.
Potage aux laitues. Lettuce soup (green).
Potage, imree de chamingnons.
Mushroom soup (light brown).
Potage de macaroni an lait.
Macaroni soup with milk (white).
Potage d la St.-Germain. St. Germain soup (green).
A puree of green peas with croutons.
Potage a la Gonde. Conde soup (yellow).
A thick soup made with dried haricot beans.
Potage d la Bo7naine. Roman soup (white).
A white thick soup with small rice dumplings.
Potage d la pluche. Pluche soup (pink).
Potato soup with minced carrots.
Potage d la bonne femvie. Good woman soup (green).
Sorrel soup with chicken forcemeat dumplings.
Potage d la Crecy, Cressy soup (pink).
Puree of young carrots with rice or barley.
PUREES ET POTAGES LIES 107
Potage a V Americaine. American soup (red).
Tomato soup with rice.
Potage a la fermidre. Farmhouse soup (pink).
Potato soup with minced carrots and turnips.
Potage a la Parmentier. Parmentier soup (cream).
Potato soup with croutons.
Potage de santd. Health soup (green).
Sorrel soup, with cabbage, lettuce, and herbs.
Potage a la Palestine. Palestine soup (cream).
Jerusalem artichoke with croutons.
Potage puree a la Bretonne. Breton soup (cream).
A puree of white haricot beans with croutons.
Potage a la crdme d'orge.
Pearl barley soup with cream (white).
Potage a la Marie-Louise. Marie Louise soup (cream).
Pearl barley soup with cream and small chicken
forcemeat dumplings.
Potage au velours. Velvet soup.
Carrot soup with rice and tapioca.
Potage au vin de Bourgogne.
Burgundy wine soup (brown).
Potage a V Orlea7is,maigre. Orleans Lent soup (white).
White bread soup with milk. .
7
108 PRACTICAL GASTRONOMY
Potage au pain bis d la Busse.
Russian brown bread soup.
Brown bread soup with poached eggs.
Potage d la marecliale. Marshal soup (light brown).
Bread soup with small crawfish dumplings.
Potage a la cr^me d'avoine.
Oatmeal soup with cream (white).
Potage d la crdme de hie vert aux c&ufs.
Green corn soup with eggs (green).
Potage GarhuredVItalienne. Garbure soup (brown).
An Italian soup made of cabbage and bread.
Potage dla bouille-d-baisse. Bouille-a-baisse soup (brown).
Fish soup with onions, tomatoes, &c.
Potage ;purde de canard a V Atiglaise,
Duck giblet soup (brown).
Potage purde d' aubergine.
Vegetable marrow soup (white).
Potage aux bicasses. Woodcock soup (brown).
Puree a la Chantilly. Chantilly soup (cream).
Lentil soup, thickened with cream and egg yolks.
Potage d la Flamande. Flemish soup.
A white root soup.
PUREES ET POTAGBS LIES 109
Potage d la Bagratioji. Bagration soup (white).
Veal broth with small chicken forcemeat balls.
Potage d VIrlandaise. Irish soup (brown).
A thick mutton broth.