The soup and sauce book

by Elizabeth Douglas

• 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].