Potage

Gombo is made with okra, tomatoes, and shrimps, and the stock meat cut in neat pieces. Hoche-pot is Hodge-podge soup, of mutton with vegetables. Jardiniere à la is white soup with a Jardinière

Hollandaise garnish.

Mulligatawny is curry soup. With this and all soups a l' Indienne rice is served on a separate dish. pieds de veau is calf s-feet soup. With the addition of barley it is called a la

Balmoral, Pilau de riz is stock with rice boiled in it.

Pot au-feu is uncleared stock served with the vegetables in it. Solfèrino is stock with young vegetables, pure of tomatoes, and chopped parsley. Stchy is a Russian soup made with cabbages, and the meat of the stock cut in dice. téte de veau à is calf 's-head soup curried.

l' Indienne vermicelle a la is vermicelli soup with cream and Hollandaise yolks of eggs.

Bisque is crab or other shell-fish soup.

à la Normande is shrimp soup. au riz is a shell-fish soup with rice.

d'écrevisses is crayfish soup.

de homard is lobster soup.

Creme

à la Marquise is a white soup with yolks of eggs and cream, garnished with slices of banana, and cucumber cut into little balls. à la Royale is a white soup with little dice shapes of cheese custard. à la Zingari is a white soup garnished with red, black, and yellow quenelles.

The following soups can be either clear or thick - Potage à la tortue. Turtle soup.

à la venaison. Venison soup. au lapereau. Rabbit soup.

au levraut, Leveret or hare soup.

or a la lièvre. aux abatis d'oic. Giblet soup. aux bécasses. Woodcock soup.

aux faisans. Pheasant soup.

aux grouses. Grouse soup.

aux perdreaux. Partridge soup. fausse tortue. Mock turtle soup.

queues d'agneau. Lamb's-tail soup. queues de boeuf. Ox-tail soup. Thick ox-tail soup is called queues de boeuf a I'Anglaise.

Curried, it is a l' Indienne, queues de veau. Calf's-tail soup. Besides these there are the Purees - Puree or Crème à l' Alexandra is a puree of pheasant, garnished with oysters. à la Brésilienne is a puree of partridge, with tomatoes and potatoes, garnished with shreds of vegetables and tiny sausages. à la Bretonne is a puree of turnips. As Puree de navels a la Francaise it is served with fried bread. à la Chantilly, is a pure'e of lentils.

or à la Conti à la Chartreuse is a puree of cauliflower with tapioca. à la Condè is a puree of red haricots.

à la Conservative is a puree of potatoes with cream and yolks of eggs, garnished with little red and white quenelles. It is sometimes made in the same way with a puree of carrots. à la Crécy is a puree of carrots.

à la Dauphine is a puree of peas and tomatoes, garnished with little strips of ham and of vegetables.

Puree or Crème

à la Diane is a puree of game, with tapioca or sago. à la Dustan, is a puree of white haricots. or Potage Pomé-ranienne à la Faubonne is a puree of lentils garnished with

Julienne vegetables. à la Flamande is a puree of white vegetables. à la Grenade is a puree of leeks. à l'Irlandaise is a purée of potatoes and leeks. à la Jubilé is made of a purée of tomatoes and mushrooms. à la Livonienne is a puree of vegetables and rice, with cream and yolks of eggs. à la Mancelle is a puree of game with purée of chestnuts. à la Palestine is a puree of Jerusalem artichokes. à la Pluche is a potato soup with shreds of carrots. à la Polonaise is a potato soup with cheese and macaroni. à la Portugaise is a puree of Portugal onions. à la Reine Margot is a puree of chicken with puree of potatoes. à la Réunion is a puree of white fish garnished with shrimps. à la St. Louis is a puree of white vegetables, with shreds of carrot. à la St. Marceau is a purée of peas, with shreds of leeks and of lettuces. à la Soubise is a puree of onions.

à la Statnboul is a purée of rice and tomatoes. Crécy à la Chan- is a puree of carrots and lentils.

tilly d' artichauts is a puree of artichokes.

d' asperges is a puree of asparagus. Dressed with rice, it is a la Princesse. d'avoine is cream of oatmeal soup.

de céleris is a puree of celery.

dc chicorée is a purée of endive, or chicory.

Puree or Crème de choux-fleurs is puree of cauliflower. Made with cream and yolks of eggs, it is Potage a la Du Barry.

de coneombres is puree of cucumbers. Potage

Mathilde is a rich form of this.

d' épinards, or is purée of spinach. Potage vert-pré de fèves is puree of beans.

de gibier is puree of game.

de grouses is puree of grouse.

de lapereaux is puree of rabbit.

de marrons is puree of chestnuts.

d'orge is cream of barley soup. Garnished with quenelles of chicken, it is called Crème a la Marie Louise.

d'oseille is puree of sorrel.

de petits pois, is puree of green peas. This can or pois verts also be called Potage a la D'Artois.

Served with whole peas in it, it is Potage d la St. Germain.

de pois is puree of dried peas.

de pommes de is potato purée. This is often called terre Potage Parmentier, on account of Parmentier having introduced potatoes into France. It may be curried and served a l'Indienne; a la Milanaise, it is garnished with macaroni; a la St. Germain, with peas; aux quenelles, with quenelles.

de potirons is puree of vegetable marrow.

de riz is cream of rice soup. With the addition of Parmesan, it may be called a la Milton. Garnished with asparagus heads, it is Potage a l'Argenteuil.

de tapioca is cream of tapioca soup.

de tomates or Pot- is puree of tomatoes. Served d la age d l'Ameri- Mancelle, it is garnished with chest-caine nuts.

Puree or Crème de volaille is puree of fowl. It may be served a la Milanaise, garnished with macaroni; or a la Napolitaine, with the addition of pounded almonds, and a garnish of pieces of chicken and tongue.

de Velours is a puree of carrots with tapioca.

Verte à la Russe is a puree of nettles and spinach, garnished with slices of hard-boiled eggs.

If Maigre soups are required, in addition to the fish soups, many of the vegetable soups may be made without stock. The following are also suggested Potage

à la Cussy is a clear vegetable soup, with button onions and little cheese quenelles. à la Detiller is made of milk with yolks of eggs, and is garnished with dice of fried bread, rings of macaroni, and little strips of cheese pastry. à la Dorcet is made of white wine and water with yolks of eggs, and is garnished with shreds of tarragon and strips of cucumber. à la Monaco is milk with yolks of eggs, poured over toast. à la Mousse is milk with butter, flour, yolks of eggs and grated cheese, garnished with chopped parsley and spoonfuls of stiffly whipped whites of eggs. à l' Orleans is milk soup with chopped parsley, poured over bread sprinkled with grated cheese. à la Paysanne is a mixed vegetable soup. à la Savoyarde is a vegetable soup, poured over bread sprinkled with grated cheese.

Potage

à la Viennet is a brown soup, made of milk with browned flour and yolks of eggs, garnished with profiteroles - tiny balls of choux paste, baked or fried.

au lait amandes is made of rice milk and almond milk.

aux noix de coco is cocoanut soup.

d'amandes à la is a white almond soup garnished Colbert with poached eggs.

Juliemie maigre is made with vegetable stock, and garnished with vegetables cut in Julienne strips and cooked in the soup.