[651—POTAGE CAMELIA]
Prepare this after the recipe of potage Lamballe; finish with one tablespoonful of a [julienne] of the white of a leek and one tablespoonful of white chicken meat, cut [julienne-fashion], per quart of the soup.
[652—POTAGE FONTANGES]
Purée of fresh peas ready for soup; add two tablespoonfuls of a [chiffonade] of sorrel and a pinch of chervil [pluches] per quart of the purée, and two tablespoonfuls of poached rice.
[653—POTAGE LAMBALLE]
Half of this consists of a finished purée of peas, and the other half of tapioca poached in consommé as for the ordinary “potage au tapioca.”
[654—POTAGE LONGCHAMPS]
This is the “potage Fontange,” kept somewhat clear, and with a garnish composed of one and one-half oz. of vermicelli, poached in consommé, and a pinch of chervil [pluches] per quart of the soup.
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][655—POTAGE MARIGNY]
Proceed as for “potage Fontange,” and add a garnish of one tablespoonful of peas and one tablespoonful of fine French beans cut into lozenges.