Soup and Soup Making

by Emma P. Ewing

POTAGES, PUREES AND CONSOMMES.

These are French terms used to designate different kinds of soups; but they are applied so indiscriminately as to possess very little significance, even for culinary adepts; and the dividing line between a potage, a puree, a consomme, and an ordinary soup, is so imaginary as to be indistinct to plain every-day people. But as a foreign or grotesque name does not detract from the quality of a good thing, those who prefer to call a soup a potage, a puree or a consomme, can do so with impunity, and not legally infringe on the domain of any professional cook.