Страница - 422Страница - 424- General directions for preparing soups, including directions for
- Brown stock, [84], [88].
- White stock, [84], [99].
- Chicken consommé, [100].
- Cream soups, [85], [105].
- Soup meats, [85].
- “ vegetables, [85].
- The bouquet, [85].
- Proportions, [85].
- The order of preparation, [85].
- Removing the grease, [86].
- Clarifying, [86].
- Coloring, [87].
- Meat stock, [87].
- Common stock (pot-au-feu), [87].
- Beef or brown stock, [88].
- Macaroni soup, [89].
- Noodle soup, [89].
- Vermicelli soup, [89].
- Vegetable or printanière soup, [89].
- Julienne soup, [89].
- Tapioca soup, [90].
- Croûte au pot, [90].
- Garnishes for soup, [90].
- Thickening for soup, [90].
- Garnishes for soups, [92].
- Royale, [92].
- Forcemeat balls, [92].
- Egg, [92].
- Egg balls, [92].
- Noodles, [93].
- “ to serve as a vegetable, [93].
- Noodle balls, [93].
- Marrow balls, [94].
- Sweet potato balls, [94].
- Green pea timbale, [94].
- Harlequin slices, [94].
- Chicken broth, [95].
- Clam broth, [95].
- Mutton broth, [95].
- Broth made quickly for invalids, [96].
- Bouillon, [97].
- Consommé, [98].
- Ox-tail soup, [99].
- White stock, [99].
- White soup, [99].
- Chicken consommé, [100].
- Plain chicken soup, [100].
- Vegetable soup, [101].
- Tomato purée, [101].
- Split-pea or bean soup, [102].
- Black bean soup, [102].
- Calf’s head or mock turtle, [103].
- Fish stock, [103].
- Oyster soup, [104].
- Clam soup, [104].
- Onion soup, [105].
- Potato soup, [105].
- Tomato bisque, [106].
- Cream of asparagus, [106].
- Green peas, [106].
- String beans, [106].
- Spinach, [106].
- Corn, [106].
- Celery, [106].
- Clams, [107].
- Oysters, [108].
- Soup à la reine, [108].
- Bisque of lobster, [109].
- Lobster butter, [109].