The soup and sauce book
I The Soup and Sauce Book
By ELIZABETH DOUGLAS.
Fcap. 8vo, cloth 2s. each.
I. THE SOUP AND SAUCE BOOK. II. THE CAKE AND BISCUIT BOOK. III. THE PASTRY AND SWEET BOOK.
London: GRANT RICHARDS.
By Elizabeth Douglas
London Grant Richards 48 Leicester Square
The English—to their loss—are not a soup-eating nation; and for the most part, those of us that do care for soups are obstinately conservative in our tastes. The ordinary restaurant thinks it has done its duty when ox-tail, mock-turtle and tomato soup have been included in the bill of fare. Yet the range of soups is very wide, as the hundred pages of recipes (by no means exhaustive) that follow will show; and that they may lead some readers to add to the elasticity of the domestic menu, is the ambition of the compiler. All are good, few are expensive, and none exotic. I should like it to be understood also that the directions need not be considered absolutely final. Every recipe can be made the basis of mild experiment, by slight differences in the ingredients or quantities. Two final remarks: soup never ought to be served in large quantities (our tendency in England when we take it is to take too much); and in the preparation of it the first and last word is “simmer.”
E. D.
Stock is the basis of all soups, except those which the French call potages maigres , which have no meat in them. For clear soups the stock is a good consommé, which must be made absolutely clear, and without any fat. For thick white soups, chicken or veal stock is used. For brown thick soups, a dark stock. For purées, white or brown stock, according to their colour.
Stock will keep for several days—in winter for a week.
A tea-spoonful of Liebig’s Extract of Meat will greatly improve the flavour of a poor stock.
Elizabeth Douglas
The New Cookery Books
Preface
Table of Contents
Soups
General Remarks on Stock
Stocks
Common Stock
Brown Soup Stock
Clear Brown Stock
Consommé
Chicken Stock
Veal Stock
Economical Stock for thick Soups, Purées, etc.
General Remarks on Soups
Clear Soups
Brunoise
Consommé with poached eggs
Croûte au pot
Croûte au pot gratinée
Game Soup
Imperial Soup
Julienne
Macaroni Soup
Spring Soup
Vermicelli
Other Clear Soups
Thick Soups
Brown Soup
Cream of Pearl Barley
Cream of Rice
Giblet Soup
Hare Soup
Left-over Soup
Mock-Turtle
Mulligatawny
Ox-tail Soup
Venison Soup
Thickened Vegetable Soups made with Stock
Artichoke Soup
Asparagus Soup
Cauliflower Soup
Celery Soup
Chestnut Soup
Green Pea Soup
Mushroom Soup
Polish Soup
Tomato Soup
Vegetable Soups made without Stock
Artichoke Soup
Carrot Soup
Celery Cream
Mock Bisque
Portuguese Soup
Potato Cream
Potato Soup
Sorrel Soup
Summer Soup
Tomato Soup
Soups thickened with a Liaison of Cream and Yolk of Egg
Brown Bread Soup
Cauliflower Cream
Cream of Rice with Parmesan
Cucumber Soup
Dutch Soup
Flemish Soup
Friar’s Chicken
Italian Macaroni Soup—I
Macaroni Soup—II
Russian Soup
Turkish Soup
Water-cress Soup
White Chicken Soup
White Veal Soup
Vegetable Purées
Purée of Asparagus
Purée of Black Beans
Purée of Broad Beans
Purée of Carrots
Purée of Endive
Purée of Green Peas—I
Purée of Green Peas—II
Purée of Italian Dried Green Peas
Purée of Lentils
Purée of Onions
Purée of Rice
Purée of Turnip
Purée of Winter Vegetables
Meat Purées
Purée of Fowl à la Reine
Purée of Fowl à la Reine Margot
Purée of Hare
Purée of Pheasants
Purée of Rabbit
Bisques
Crab Bisque
Lobster Bisque
Oyster Bisque
Fish Soups
Bouillabaisse
Fish Soup
Oyster Soup
Salmon Soup
Broths
Barley Broth
Chicken Broth
Cockie Leekie
Game Broth
Hotch Potch
Potato Broth
Scotch Broth
Sheep’s Head Broth
Broths and Soups for Invalids
Beef Essence
Beef Tea—I
Beef Tea—II
Beef Tea—III
Calves’ Foot Broth (or Jelly)
Chicken Broth
Chicken Custard
Chicken Panada
Game Panada
Chicken Tea
Mutton Broth
Veal Broth
Accessories
Croûtons
Custards for Clear Soup
Force-meat Balls
Green Colouring
Potato Balls
Quenelles of Chicken, Game, Hare or Rabbit
Quenelles of Marrow
Rice
Savoury Rice
Rice Balls
Sauces
Hot Sauces for Fish
Black Butter
Dutch Sauce
Genoese Sauce
Italian Sauce
Maître d’Hotel
Melted Butter
Oyster Sauce
Sauce Hollandaise
Hot Sauces for Roasts, Steaks, Cutlets, etc.
Brown Sauce or Cullis
Cucumber Sauce
Dutch Horse-radish Sauce
Maître d’Hotel—I
Maître d’Hotel—II
Mushroom Sauce
Onion Sauce
Sauce Béarnaise
Sauce for Chops or Steak
Sauce Piquante au Citron
Sauce Robert
Sauce Vinaigrette
Tomato Sauce
Hot Sauces for Fowls, Ducks, Rabbits, etc.
Apple Sauce
Béchamel
Bread Sauce
Celery Sauce
Gooseberry Sauce
Lemon Sauce
Parsley Sauce
Sauce à la Reine
White Sauce
Hot Sauces for Game, etc.
Cream Sauce
Game Sauce
German Sauce
Madeira Sauce
Orange Sauce
Sauce Poivrade
Sour Cream Sauce
Cold Sauces
Anchovy Butter
Horse-radish Sauce
Mayonnaise Sauce
Mint Sauce
Sauce for Cold Fish
Sauce Gaillarde
Sauce Moutarde
Sauce Ravigote
Sauce Remoulade
Index
Soups
Sauces
