The soup and sauce book

by Elizabeth Douglas

Soups

• Artichoke Soup, [35].
• ” ”, [42].
• Asparagus, Purée of, [61].
• Asparagus Soup, [35].

• Bain Marie, [110].
• Barley Broth, [87].
• Beef Essence, [95].
• Beef Tea,—I., [95].
• ” ” II., [96].
• ” ” III., [96].
• Bisques, [78]-[80].
• Black Beans, Purée of, [62].
• Bouillabaisse, [82].
• Broad Beans, Purée of, [63].
• Broths, [87]-[92].
• Brown Bread Soup, [51].
• Brown Soup, [24].
• Brown Soup Stock, [7].
• Brunoise, [16].

• Calves’ Foot Broth, [97].
• Caramel Colouring, [13].
• Carrots, Purée of, [63].
• Carrot Soup, [42].
• Cauliflower Cream, [51].
• Cauliflower Soup, [36].
• Celery Cream, [43].
• Celery Soup, [36].
• Chestnut Soup, [37].
• Chicken Broth, [87].
• ” ”, [98].
• Chicken Custard, [98].
• Chicken Panada, [99].
• Chicken Soup, [57].
• Chicken Stock, [9].
• Chicken Tea, [100].
• Clarify, How to, [4].
• Clear Brown Stock, [8].
• Clear Soups, [16]-[22].
• Clear Soup with Quenelles, rice, etc., [22].
• Cockie Leekie, [88].
• Colouring for Soups, [13], [105].
• Common Stock, [7].
• Consommé, [9].
• ” with poached eggs, [16].
• Crab Bisque, [78].
• Cream of Pearl Barley, [25].
• Cream of Rice, [25].
• ” ” ” and Parmesan, [52].
• Croûte au pot, [17].
• ” ” ” Gratinée, [18].
• Croûtons, [104].
• Cucumber Soup, [52].
• Custards, [104].

• Dutch Soup, [53].

• Economical Stock, [10].
• Endive, Purée of, [64].

• Fat, How to remove, [3].
• Fire, Care of, [1].
• Fish Soups, [82]-[85].
• Fish Soup, [83].
• Flemish Soup, [53].
• Force-meat Balls, [105].
• Fowl, Purée of, [73].
• Fowl, Purée of, à la Reine Margot, [73].
• Friar’s Chicken, [54].

• Game Broth, [89].
• Game Panada, [99].
• Game Soup, [18].
• Giblet Soup, [26].
• Glaze, [14].
• Green colouring for Soups, [105].
• Green Pea Soup, [37].
• Green Peas, Purée of—I., [65].
• Green Peas, Purée of—II., [65].
• Green Peas, Purée of, Dried, [66].

• Hare, Purée of, [74].
• Hare Soup, [27].
• Hotch Potch, [90].

• Imperial Soup, [19].
• Invalid Broths and Soups, [95]-[101].
• Italian Dried Green Peas, Purée of, [66].
• Italian Macaroni Soup, [54].

• Julienne, [20].

• Left-over Soup, [28].
• Lentils, Purée of, [67].
• Liaison of cream and eggs, Soups made with, [51]-[58].
• Lobster Bisque, [78].

• Macaroni Soup (clear), [20].
• Macaroni Soup (Italian), [54].
• Macaroni Soup (Thick), [55].
• Meat Purées, [73]-[76].
• Mock Bisque, [44].
• Mock Turtle, [29].
• Mulligatawny, [30].
• Mushroom Soup, [38].
• Mutton Broth, [100].

• Onions, Purée of, [68].
• Ox-tail Soup, [31].
• Oyster Bisque, [79].
• Oyster Soup, [84].

• Pearl Barley, Cream of, [25].
• Pheasant, Purée of, [75].
• Polish Soup, [39].
• Portuguese Soup, [44].
• Potato Balls, [106].
• ” Broth, [90].
• ” Cream, [45].
• ” Soup, [46].
• Purées of Meat, [73]-[76].

• Quenelles, [106], [107].

• Rabbit, Purée of, [75].
• Rice, [107].
• Rice Balls, [108].
• Rice, Cream of, [25].
• Rice, Purée of, [68].
• Rice, Savoury, [108].
• Roux, [12].
• Russian Soup, [56].

• Salmon Soup, [84].
• Scotch Broth, [91].
• Seasoning, [3].
• Sheep’s Head Broth, [92].
• Sorrel Soup, [46].
• Spinach Colouring, [105].
• Spring Soup, [21].
• Stock, General Remarks, on, [1]-[5].
• Stocks, [7]-[11].
• Straining Soup, [4].
• Summer Soup, [47].

• Thickening for Soups, [12].
• Thick Soups, [24]-[33].
• Thick Vegetable Soups made with Stock, [35]-[39].
• Tomato Soup, [39].
• ” ”, [47].
• Turkish Soup, [56].
• Turnips, Purée of, [69].

• Veal Broth, [101].
• Veal Soup (White), [58].
• Veal Stock, [10].
• Vegetable Purées, [61]-[69].
• Vegetable Soups made with Stock, [35]-[39].
• Vegetable Soups without Stock, [42]-[47].
• Venison Soup, [33].
• Vermicelli, [22].

• Water Cress Soup, [57].
• White Chicken Soup, [57].
• White Veal Soup, [58].
• Winter Vegetables, Purée of, [69].