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Index
Title Page Copyright Page Dedication Table of Contents INTRODUCTION TO SOUPS Chapter One - GENERAL INFORMATION
SOUPS AND SOUP GARNISHES CLASSIFICATION OF SOUPS COLORING THE SOUP BROWN STOCK HOME MANNER BROWNING THE STOCK CARAMEL FOR SOUP COLORING CHICKEN STOCK FISH STOCK HOME MANNER GRAVY STOCK HOME MANNER VEGETABLE STOCK HOME MANNER WHITE or VEAL STOCK HOME MANNER CLARIFYING ANY STOCK HOME MANNER COMPOSITION OF BONE—ITS PART IN SOUP ROUX CREAM SOUPS–BASIC STANDARD RECIPES FOR CREAM SAUCES SOUP GARNISHES HERBS AND VEGETABLES USED IN SOUPS THE BOUQUET GARNI CONDIMENTS AND SPICES USED IN SOUPS
Chapter Two - HOT CONSOMMES
CONSOMMES HOW TO CLARIFY STOCK DOUBLE-STRENGTH CONSOMME TO COLOR CONSOMME INSTANT PIQUE CONSOMME CHICKEN BROTH PARISIAN CHICKEN AND CORN BROTH CLAM BOUILLON CLAM BROTH CLAM BROTH WITH POACHED EGG CLAM CONSOMME CLAM CONSOMME WITH WHIPPED CREAM CLEAR MULLIGATAWNY CLEAR TURTLE SOUP DROUANT CONSOMME CONSOMME ALPHABET CONSOMME ANDALOUSE CONSOMME ARGENTEUIL CONSOMME A L’AURORE CONSOMME WITH BEEF DUMPLINGS CONSOMME BELLEVUE CONSOMME WITH BREAD DUMPLINGS CONSOMME CENDRILLON CONSOMME AUX CHEVEUX D’ANGE CONSOMME WITH CUSTARD CUBES CONSOMME DIABLOTINS CONSOMME WITH DICED CHICKEN CONSOMME EGG DROP CONSOMME EGG DUMPLINGS CONSOMME IVAN CONSOMME WITH JULIENNE OF CARROT CONSOMME WITH LIVER DUMPLINGS CONSOMME LORETTE CONSOMME LUCETTE CONSOMME WITH MACARONI DUMPLINGS CONSOMME MADRILENE CONSOMME WITH MARROW DUMPLINGS CONSOMME MIDINETTE CONSOMME MILLEFANTI CONSOMME MILLE-FEUILLES CONSOMME MONTE CARLO CONSOMME MURAT CONSOMME NANA CONSOMME WITH NOODLES CONSOMME OLGA CONSOMME PAULETTE CONSOMME WITH RICE CONSOMME SAINT QUENTIN CONSOMME WITH SPONGE DUMPLINGS CONSOMME WITH TAPIOCA CONSOMME TRANSPARENT CONSOMME WITH VEGETABLE VALENTINES CONSOMME VENITIEN CONSOMME WITH VERMICELLI MUSHROOM CONSOMME AU SHERRY SCOTCH BROTH SCOTCH MUTTON BROTH COURT BOUILLON, RED WINE COURT BOUILLON, VINEGAR COURT BOUILLON, WHITE WINE COURT BOUILLON, MILK OR CREAM TOMATO BOUILLON WITH OYSTERS
Chapter Three - CHILLED AND JELLIED CONSOMMES AND SOUPS
CHILLED AND JELLIED CONSOMMES AND SOUPS CHILLED BEET AND CUCUMBER SOUP CHILLED BORTSCH I CHILLED BORTSCH II CHILLED BORTSCH III CHILLED BUTTERMILK SHRIMP SOUP CHILLED CONSOMME ANDALOUSE CHILLED CONSOMME LISBON CHILLED CREAM OF CHICKEN SOUP CHILLED CREAM OF CURRY SOUP CHILLED CREAM OF MUSHROOM SOUP CHILLED CREAM OF PEA SOUP CHILLED CREAM OF TOMATO SOUP CHILLED CREAM SOUP VICHYSSOISE CHILLED CREAM OF WATERCRESS SOUP CHILLED CUCUMBER AND DILL SOUP CHILLED CUCUMBER AND TOMATO SOUP CHILLED EGG AND LEMON SOUP CHILLED MUSHROOM SOUP CHILLED POTAGE JACQUELINE CHILLED SOUR CREAM DILL SOUP CHILLED SOUR CREAM PEA SOUP CHILLED TOMATO CONSOMME CHILLED TOMATO SOUR CREAM SOUP I CHILLED TOMATO SOUR CREAM SOUP II CHILLED TOMATO-VEGETABLE SOUP CONSOMME ROUGE A LA LILLEOISE CREME SENEGALAISE (Chilled) ESSENCE OF CLAM BELLEVUE (Chilled) ESSENCE OF CLAM POMIDOR (Chilled) [111] ESSENCE OF GAME SAINT HUBERT (Chilled) [112] ESSENCE OF MUSHROOMS CHARLES SCOTTO (Chilled) JELLIED BEEF CONSOMME OR BOUILLON JELLIED BEET MADRILENE JELLIED BEET AND SOUR CREAM BOUILLON [116] JELLIED BORTSCH I JELLIED BORTSCH II JELLIED CELERY AND BEET CONSOMME JELLIED CELERY AND VEAL BOUILLON JELLIED CHICKEN BOUILLON JELLIED CHICKEN SOUP FERMIERE JELLIED CHICKEN SHERRIED BOUILLON JELLIED CLAM BOUILLON I JELLIED CLAM BOUILLON II JELLIED CLAM AND TOMATO BOUILLON JELLIED CONSOMME BELMONT JELLIED CONSOMME MADRILENE JELLIED CONSOMME WITH PORT WINE JELLIED CONSOMME WITH SHERRY JELLIED CREAM OF CURRY SOUP JELLIED FUMET OF CELERY JELLIED GREEN TURTLE SOUP JELLIED HERB CONSOMME PAYSANNE JELLIED MADRILENE FROMAGERE JELLIED MINT CONSOMME JELLIED MINTED SHERRY CONSOMME JELLIED MUSHROOM BOUILLON JELLIED SPINACH SOUP FLORENTINE JELLIED TAPIOCA CONSOMME ESTREMADURA JELLIED THREE-COLORED CONSOMME JELLIED TOMATO BOUILLON I JELLIED TOMATO BOUILLON II JELLIED TOMATO BOUILLON III JELLIED TOMATO BOUILLON IV JELLIED TOMATO CREAM SOUP JELLIED TOMATO JUICE JELLIED CREAMED WATERCRESS SOUP
Chapter Four - CHILLED, HOT, AND JELLIED BEER, FRUIT, NUT, AND WINE SOUPS
CHILLED SOUPS ALE LEMON SOUP (Hot) ALMOND BUTTERMILK SOUP (Hot) ALMOND MILK (Hot) APPLE AND APRICOT CREAM SOUP NORMANDY (Chilled) APPLE GINGER SOUP (Hot) APPLE AND RED WINE SOUP (Cold) APPLE, RED WINE, AND RAISIN SOUP (Hot) AVOCADO BISQUE SAN FRANCISCO METHOD (Jellied) AVOCADO SOUP FLORIDA MANNER (Hot) AVOCADO SOUP HOME MANNER (Chilled) AVOCADO AND POTATO MILK SOUP (Hot) BANANA LENTIL SOUP (Hot) BEER AND MILK SOUP (Hot) BEER SOUP BREWER’S WAY (Hot) BEER SOUP AFTER THE HARVEST FEAST (Cold) BLACKBERRY SOUP (Cold) BLUEBERRY CREAM SOUP (Chilled) BLUEBERRY SOUP (Chilled) BLUEBERRY RED WINE SOUP (Chilled) BLUEBERRY SOUP (Hot) MINTED BOYSENBERRY SOUP (Jellied) BUTTERMILK RAISIN SOUP (Hot) CHERRY ORANGE SOUP (Ice Cold) CHERRY SOUP (Hot or Cold) CHERRY SOUP A LA MONTMORENCY (Hot) CHERRY SOUP A LA VIENNOISE I (Cold) CHERRY SOUP A LA VIENNOISE II (Cold) SOUR CHERRY SOUP I (Jellied) SOUR CHERRY SOUP II (Jellied) SOUR CHERRY SOUP III (Jellied) NEW ENGLAND CIDER SOUP (Hot) CLARET SOUP (Hot and Spicy) COCONUT SOUP (Hot) [182] DARK BEER BREAD SOUP (Hot) DRIED FRUIT SOUP I (Hot) DRIED FRUIT SOUP II (Hot) DRIED FRUIT SOUP III (Hot) [ DRIED FRUIT SOUP IV (Hot) DRIED FRUIT SOUP V (Hot) DRIED FRUIT SAFFRON SOUP DINNER (Hot) FRUIT SOUP BOUL’ MICH (Hot) FRUIT JUICE SOUP I (Jellied) FRUIT JUICE SOUP II (Jellied) KOSHER MIXED FRUIT SOUP (Hot or Cold) HUCKLEBERRIES LEMON AND HONEY SOUP (Chilled) MELON, STRAWBERRY, AND WHITE WINE SOUP (Chilled) ORANGE SOUP I (Jellied) TOASTED COCONUT FINGERS ORANGE SOUP II (Jellied) ORANGE SOUP III (Jellied) PASSION FRUIT SOUP (Hot) PAPAYA SOUP (Chilled or Hot) PEACH AND RED WINE SOUP (Chilled) PEACH, WILD STRAWBERRY, AND SAUTERNE WINE SOUP (Chilled) MINTED PINEAPPLE SOUP (Chilled) PINEAPPLE SOUP I (Jellied) PINEAPPLE SOUP II (Jellied) PINEAPPPLE SOUP MIX (Jellied) PLUM SOUP AGEN MANNER (Chilled) PLUM SOUP PARISIAN MANNER (Chilled) PLUM SOUP BIARRITZ MANNER (Chilled) PLUM SOUP CALIFORNIA MANNER (Chilled) POTAGE LOUISIANE WITH ALMONDS (Chilled) RAISIN AND CHEESE SOUP (Hot or Cold) RASPBERRY SOUR CREAM SOUP (Chilled) RASPBERRY WHITE WINE SOUP (Chilled) RED WINE SOUP A LA FRANÇAISE (Hot) RHUBARB SOUP I (Hot or Cold) RHUBARB SOUP II (Cold) ROSE HIP ALMOND SOUP (Cold) SPARKLING WHITE WINE AND BLUEBERRY SOUP (Hot) SPARKLING WHITE WINE FRUIT SOUP (Hot or Cold) WATERMELON SOUP A LA CHINOISE (Hot) WHITE WINE BISQUE BOURGUIGNONNE (Hot) WHITE WINE SOUP GERMAN METHOD (Hot)
Chapter Five - CANNED SOUP COMBINATIONS
FACTS ABOUT CANNED SOUPS AUNT JULIA’S SOUP BOULA SOUPE BROTH A L’ECOSSAISE CLAM BOUILLON RIVOLI CONSOMME ALBERT CONSOMME ALEXANDRE CONSOMME BARILLET CONSOMMES BOUQUETIERE CONSOMME BRAGANCE CONSOMME CARLSBAD CONSOMME CELESTINE CONSOMME CHARMILLE CONSOMME CHIHUAHUA CONSOMME CINCINNATI CONSOMME CZARINA CONSOMME DEMIDOFF CONSOMME DIVA CONSOMME DORIS CONSOMME DOUGLAS CONSOMME DUTEIL CONSOMME EMMANUEL CONSOMME EPICURE CONSOMME FLORENCE CONSOMME FRANC-COMTOIS CONSOMME GIRONDIN CONSOMME IMPERIAL CONSOMME A L’INDIENNE CONSOMME JACQUELINE CONSOMME JUANITA CONSOMME JULIENNE CONSOMME LAGUIPIERE CONSOMME LARONCIERE CONSOMME LEBERKNOEDEL CONSOMME DE LESSEPS CONSOMME MARIE STUART CONSOMME MESSONIER CONSOMME MIREILLE CONSOMME MOGADOR CONSOMME MONTE ALBA CONSOMME MONTE IDALGO CONSOMME NEVERS CONSOMME NIÇOIS CONSOMME A LA NINON CONSOMME A LA NOAILLES CONSOMME D’ORSAY CONSOMME PEPITA CONSOMME POLIGNAC CONSOMME PRINCESSE CONSOMME REJANE CONSOMME REMUSAT CONSOMME RICHELIEU CONSOMME ROSSINI CONSOMME RUBENS CONSOMME SAINT-BENOIT CONSOMME SAINT-SAENS CONSOMME SAVARIN CONSOMME SEVILLE CONSOMME SULTANE CONSOMME TALMA CONSOMME THEODORA CONSOMME TOSCANE CONSOMME VALENTINE CONSOMME VINCENT CREAM OF CELERY SOUP HOME MANNER CREAM OF MUSHROOM SOUP SAINT-DENIS CREAM OF TOMATO SIGURD INDIAN CHOWDER KNIGHT SOUP LONDON’S MOCK TURTLE SOUP MISS BETSY’S POTAGE OLD-FASHIONED VELVET SOUP PITTSBURGH PEPPER POT POTAGE AMBASSADOR POTAGE A L’AMERICAINE POTAGE A L’AURORE POTAGE BALTHAZAR POTAGE CAMERONI POTAGE CHANTILLY POTAGE CHARTIER POTAGE CLAMOLE POTAGE CONDE POTAGE DOYEN POTAGE DUCHESSE POTAGE DURAND POTAGE EVA POTAGE EXCELSIOR I POTAGE EXCELSIOR II POTAGE FAUBONNE POTAGE FONTANGE POTAGE GERMINY POTAGE HOCHEPOT POTAGE HODGEPODGE POTAGE JUBILE POTAGE KRONSTADT POTAGE LAMBALLE POTAGE LONGCHAMPS POTAGE LONGUEVILLE POTAGE LOUISIANE POTAGE MADELON POTAGE MALAKOFF POTAGE MARIGNY POTAGE MONGOL POTAGE MOSCOVITE POTAGE MOZART POTAGE NOURMAHAL POTAGE SAINT-CLOUD POTAGE SAINT-GERMAIN POTAGE SAINT PATRICK POTAGE SUZETTE POTAGE VICTOIRE POTAGE WASHINGTON SOUPE BRETONNE SOUPE BUCHERONNE SOUPE CHARMEUSE SOUPE EGLANTINE SOUPE FLAMANDE TOMATO ONION SOUP VEGETARIAN CREAM SOUP
Chapter Six - CREAM SOUPS
CREAM SOUPS BASIC STANDARD RECIPES FOR CREAM SAUCES HINTS ON HOW TO MAKE A GOOD BASIC CREAM SAUCE BECHAMEL SAUCE FOR CREAM SOUP CREAM OF ALMOND AND CELERY SOUP CREAM OF ALMOND SOUP CREAM OF ARTICHOKE SOUP CREAM OF ARTICHOKE (JERUSALEM) A LA PALESTINE CREAM OF ASPARAGUS SOUP CREAM OF BARLEY SOUP CREAM OF BLACK BEAN SOUP CREAM OF KIDNEY BEAN SOUP CREAM OF LIMA AND NAVY BEAN CREAM OF NAVY BEAN SOUP CREAM OF BEET SOUP I CREAM OF BEET SOUP II CREAM OF BREAD WITH SHERRY SOUP CREAM OF BROCCOLI SOUP CREAM OF BRUSSELS SPROUT SOUP CREAM OF CABBAGE SOUP I CREAM OF CABBAGE SOUP II CREAM OF CALF’S BRAIN SOUP CREAM OF CARROT SOUP I CREAM OF CARROT SOUP II CREAM OF CARROT SOUP PAYSANNE CREAM OF CAULIFLOWER WITH ALMONDS CREAM OF CAULIFLOWER SOUP CREAM OF CELERY SOUP I CREAM OF CELERY SOUP II CREAM OF CELERY AND TOMATO SOUP CREAM OF CHESTNUT SOUP I CREAM OF CHESTNUT SOUP II CREAM OF CHICKEN SOUP CREAM OF CHICKEN SOUP A LA REINE FAÇON BOURGEOISE CREAM OF COCONUT SOUP A L’INDIENNE CREAM OF CORN SOUP I CREAM OF CORN SOUP II CREAM OF CORN SOUP III CREAM OF CORN SOUP IV CREAM OF CUCUMBER SOUP WITH SHERRY CREAM OF CUCUMBER SOUP WITH ALMONDS CREAM OF EGGPLANT SOUP CREAM OF GIBLET SOUP CREAM OF GREEN ONION SOUP CREAM OF GREEN PEPPER SOUP CREAM OF HARE SOUP CREAM OF KIDNEY SOUP CREAM OF LAMB SOUP CREAM OF LEEK, MUSHROOM, AND POTATO SOUP CREAM OF LEEK AND POTATO SOUP A LA FRANÇAISE CREAM OF LEEK AND POTATO SOUP A L’ITALIENNE CREAM OF LENTIL SOUP I CREAM OF LENTIL SOUP II CREAM OF LETTUCE SOUP CREAM OF LETTUCE SOUP AMANDINE CREAM OF MUSHROOM SOUP WITH SHERRY CREAM OF MUSHROOM SOUP CREAM OF PECAN SOUP CREAM OF ONION AND LEEK SOUP CREAM OF ONION SOUP A LA PARISIENNE CREAM OF ONION SOUP YANKEE, CHEESE TOPPING CREAM OF ONION SOUP CREAM OF PARSNIP SOUP CREAM OF PEA SOUP I CREAM OF PEA SOUP II CREAM OF PEA SOUP III CREAM OF PEA SOUP IV CREAM OF PEA PODS SOUP CREAM OF PEANUT BUTTER SOUP CREAM OF PEANUT SOUP CREAM OF PIMIENTO SOUP CREAM OF POTATO SOUP I CREAM OF POTATO SOUP II CREAM OF POTATO SOUP III CREAM OF POTATO AND LEEK SOUP CREAM OF PUMPKIN SOUP I CREAM OF PUMPKIN SOUP II CREAM OF PUMPKIN SOUP PROVENÇALE CREAM OF QUAIL SOUP [423] CREAM OF RABBIT SOUP CREAM OF CURRIED RICE SOUP SINGAPORE CREAM OF SAUERKRAUT SOUP CREAM OF SORREL SOUP CREAM OF SPINACH SOUP I CREAM OF SPINACH SOUP II CREAM OF SPRING SOUP CREAM OF SQUASH SOUP CREAM OF STRING BEAN SOUP CREAM OF THRUSH SOUP CHASSEUR CREAM OF TOMATO SOUP I CREAM OF TOMATO SOUP II CREAM OF TOMATO SOUP III CREAM OF TOMATO SOUP IV CREAM OF TOMATO SOUP V CREAM OF TOMATO SOUP VI CREAM OF TOMATO SOUP VII CREAM OF TRIPE SOUP CREAM OF TURKEY SOUP CREAM OF TURNIP SOUP CREAM OF VEGETABLE SOUP CREAM OF VEGETABLE SOUP CISTERCIAN MANNER CREAM OF VEGETABLE SHERRY SOUP CREAM OF WATERCRESS SOUP I CREAM OF WATERCRESS SOUP II CREAM OF WATERCRESS AND CHEESE SOUP CREAM OF WATERCRESS AND CHIVE SOUP CREAM SOUP I [451] CREAM SOUP II [452] CREAM SOUP III
Chapter Seven - BISQUES
WHAT IS A BISQUE? CLAM BISQUE I CLAM BISQUE II CLAM BISQUE III CLAM BISQUE IV CLAM BISQUE V CLAM AND OYSTER BISQUE CLAM AND OYSTER BISQUE SARAH BERNHARDT CODFISH BISQUE CRAB BISQUE I CRAB BISQUE II CRAB BISQUE III CRAB BISQUE A LA MARYLAND CRAYFISH BISQUE I CRAYFISH BISQUE II CRAYFISH BISQUE III CRAYFISH BISQUE IV FROG’S LEG BISQUE HALIBUT BISQUE NEW ENGLAND LANGOSTINA BISQUE LOBSTER BISQUE I LOBSTER BISQUE II LOBSTER BISQUE III MUSSEL BISQUE OYSTER BISQUE I OYSTER BISQUE II OYSTER BISQUE CAPUCINE SALMON BISQUE SALMON AND TOMATO BISQUE SCALLOP BISQUE I SCALLOP BISQUE II SHRIMP BISQUE I SHRIMP BISQUE II SHRIMP BISQUE III SKATE BISQUE
Chapter Eight - CHOWDERS
CHOWDERS BEAN CHOWDER I BEAN CHOWDER II BISCAYNE CODFISH CHOWDER BLACKFISH CHOWDER BURGER VEGETABLE CHOWDER CARROT CHOWDER CARP CHOWDER IN RED WINE CATFISH CHOWDER CAULIFLOWER CHOWDER CELERY CHOWDER CHICKEN CHOWDER DINNER CLAMS CLAM CHOWDER I CLAM CHOWDER II CLAM CHOWDER III CLAM CHOWDER IV CLAM GUMBO CHOWDER CLAM AND OYSTER CHOWDER CODFISH CHOWDER I CODFISH CHOWDER II SALT CODFISH CHOWDER I SALT CODFISH CHOWDER II CODFISH CHOWDER DINNER CORN CHOWDER I CORN CHOWDER II CORN CHOWDER III CORN CHOWDER IV CRABS CRAB MEAT, CELERY, AND EGG CHOWDER CRAB MEAT CHOWDER CRAB MEAT CORN CHOWDER CRAB MEAT AND SHRIMP GUMBO CHOWDER DRIED BEEF CHOWDER EEL AND RED WINE CHOWDER EEL CHOWDER I EEL CHOWDER II FINNAN HADDIE CHOWDER FISH CHOWDER FISH ROE CHOWDER FLOUNDER CHOWDER [529] FROG’S LEG CHOWDER or SWAMP PIGEON CHOWDER GREEN CORN CHOWDER GREEN CORN AND CLAM CHOWDER FLUKE CHOWDER DINNER HADDOCK STEW A LA BRETONNE HADDOCK CHOWDER HADDOCK FISH-BALL CHOWDER HALIBUT CHOWDER HALIBUT CHOWDER WITH SAFFRON LA BOUILLABAISSE MARSEILLAISE LA BOUILLABAISSE PARISIENNE LA BOUILLABAISSE A LA NIMOISE LA BOUILLABAISSE DE BRUSSARD LA BOUILLABAISSE DES PECHEURS LA BOUILLABAISSE DE PROVENCE LA BOUILLABAISSE DU PAYS DE CORNOUAILLES LA BOURRIDE PROVENÇALE LA CAGOUILLE DE POISSON DU MONASTERE LA CHAUDRONNEE D’AIGO SAOU PROVENÇALE LA CHAUDRONNEE DE CARRELET LORIENTAISE LA CHAUDRONNEE D’ECREVISSES DE LA MARNE LA CHAUDRONNEE DE LAPIN COMME LE FONT LES GARDES-CHASSES LA CHAUDRONNEE DE PETITS POIS SECS AUX MARENNES LA CHAUDRONNEE DE MORILLES A LA SOLOGNOTE LA MARMITEE DE POISSON A LA MANIERE DE TOURS LA POTEE DE MOULES A LA MANIERE DE BAGNOLLES LA PAUCHOUSE BOURGUIGNONNE LA SOUPIERE DE FRUIT DE MER SAFRANEE BEAU RIVAGE LA SOUPIERE DE TRIPE A LA NORMANDE LIMA BEAN CHOWDER LOBSTER CHOWDER CANCALAISE LOUISIANA CRAB GUMBO CHOWDER MARTHA WASHINGTON’S CRAB MEAT CHOWDER MUSHROOM AND POTATO SOUR CREAM CHOWDER MUSSEL CHOWDER I MUSSEL CHOWDER II MUSSELS A LA MARINIERE OATMEAL CHOWDER ONION CHOWDER OYSTER CHOWDER OYSTER CHOWDER A LA MIRABEAU OYSTER GUMBO CHOWDER OYSTER STEW PARSNIP CHOWDER PERCH CHOWDER PIKE AND ALMOND CHOWDER PORK SAUSAGE CHOWDER POTATO AND CORN CHOWDER POTATO AND STRING BEAN CHOWDER SALMON CHOWDER SCALLOP CHOWDER SHRIMP CHOWDER SHRIMP AND CRAB MEAT CHOWDER SHRIMP AND TOMATO CHOWDER SMELT CHOWDER SNAPPER CHOWDER STURGEON CHOWDER TOMATO CHOWDER TURKEY CHOWDER TURTLE CHOWDER
Chapter Nine - MISCELLANEOUS SOUPS
MISCELLANEOUS SOUPS BARLEY SOUP BEATEN SOUP BEEF LIVER SOUP BEEF, OKRA, AND TOMATO SOUP BEER SOUP BLACK BEAN SOUP BORTSCH POLONAISE CALF’S BRAIN SOUP WITH NOCKERLS CALF’S HEAD SOUP CANADIAN PEA SOUP CARAWAY SEED SOUP CAULIFLOWER SOUP CHEESE SOUP CHESTNUT SOUP AUVERGNATE MANNER CHICKEN SOUP A LA RUSSE CLAM AND WINE SOUP A LA VENDEENNE COCKALEEKIE SOUP COCONUT SOUP CUCUMBER SOUP IN SOUR CREAM DUMPLING SOUP A LA RUSSE EGG AND CARAWAY SEED SOUP VIENNESE FRIMSEL SOUP GARBANZO SOUP GARLIC SOUP MADRILENE GULASCH SOUP HOCHEPOT BELGE HOPPING JOHN BLACK BEAN SOUP HOTCHPOTCH A L’ANGLAISE LENTIL SOUP ARMENIAN STYLE LETTUCE SOUP REFORM CLUB LIMA BEAN GUMBO SOUP GEORGIA MILK AND BREAD-CRUMB SOUP MILK SOUP VERMICELLI MILLEFANTI SOUP MINESTRONE MILANESE MULLIGATAWNY SOUP MUSHROOM SOUP ONION SOUP ARGENTINA ONION SOUP AU GRATIN PARISIENNE OXTAIL SOUP OYSTER SOUP AU GRATIN PEANUT BUTTER CORN SOUP PETITE MARMITE PHILADELPHIA PEPPER POT POTAGE BONNE FEMME POTAGE BRESSOIS POTAGE A LA CONDE POTAGE DE FAISAN RAMBOUILLET POTAGE OF FROG’S LEGS AND CRAB MEAT ROMANA POTAGE DE FROMAGE A LA FRANÇAISE POTAGE LOMBARD POTAGE AUX OEUFS BRETONNE POTAGE OF RICE AND TURNIPS BRETONNE POTATO SOUP MEXICAN METHOD RED CABBAGE SOUP FLAMANDE RED CHERRY WINE SOUP RICE AND CHEESE SOUP SCOTCH BROTH SCOTCH BUTTERMILK SOUP SCOTCH MUTTON BROTH SOUR CREAM AND BEER SOUP SOUR CREAM, POTATO, AND RYE BREAD SOUP SPINACH AND MUSHROOM SOUP SPLIT PEA SOUP DANISH MANNER TOMATO AND LENTIL SOUP GASCONNE TURKEY SOUP WITH ALMONDS HOW TO PREPARE AND COOK TURTLE TURTLE SOUP MOCK TURTLE SOUP I MOCK TURTLE SOUP II WHITE TURNIP AND CABBAGE SOUP WILD RABBIT SOUP
Chapter Ten - BALL GARNISHES FOR SOUPS
GARNISHES COLOR INFLUENCE IN GARNISHES ALSATIAN BURGER BALLS CALF’S BRAIN AND EGG BALLS BURGER BALLS WITH MARJORAM BURGER CHEESE BEEF BALLS CRACKER SPICY BALLS CRUMB MARROW BALLS CANADIAN CHICKEN FORCEMEAT BALLS EGG BALLS FRANKFURTER BALLS MIGNONNETTE or PUFF BALLS VEAL BALLS
Chapter Eleven - CUSTARD GARNISHES FOR SOUPS
CUSTARD GARNISHES ALMOND CUSTARD GARNISH ARTICHOKE BOTTOM CUSTARD GARNISH ASPARAGUS CUSTARD GARNISH BEET CUSTARD GARNISH CALF’S BRAIN CUSTARD GARNISH CARROT CUSTARD GARNISH CELERY CUSTARD GARNISH CHERVIL CUSTARD GARNISH CHESTNUT CUSTARD GARNISH CHICKEN CUSTARD GARNISH CLAM CUSTARD GARNISH CORN CUSTARD GARNISH CRAYFISH CUSTARD GARNISH CREAM CUSTARD GARNISH GARLIC CUSTARD GARNISH GOOSE LIVER CUSTARD GARNISH GREEN PEPPER CUSTARD GARNISH HAM CUSTARD GARNISH LEEK CUSTARD GARNISH MINT CUSTARD GARNISH ONION CUSTARD GARNISH PATE DE FOIE GRAS CUSTARD GARNISH PEA CUSTARD GARNISH PIMIENTO CUSTARD GARNISH SPINACH OR SORREL CUSTARD GARNISH TOMATO CUSTARD GARNISH TRUFFLE CUSTARD GARNISH
Chapter Twelve - DUMPLING GARNISHES FOR SOUPS
DUMPLINGS ALL-BRAN THIMBLE-SIZE DUMPLINGS BACON DUMPLINGS BAKING POWDER THIMBLE-SIZE DUMPLINGS BAVARIAN MAULTASHEN BEEF DUMPLINGS BRAN DUMPLINGS BREAD AND CELERY DUMPLINGS BREAD DUMPLINGS BUTTERNOCKERLS CALF’S LIVER DUMPLINGS CHEESE DUMPLINGS CHICKEN DUMPLINGS CHICKEN LIVER DUMPLINGS CHINESE PORK DUMPLINGS CORN DUMPLINGS CORN MEAL DUMPLINGS COTTAGE CHEESE DUMPLINGS CRANBERRY DUMPLINGS CRAYFISH DUMPLINGS CREAM OF WHEAT DUMPLINGS CURRIED POTATO THIMBLE-SIZE DUMPLINGS CURRY DUMPLINGS EGG AND CHEESE DUMPLINGS EGG DUMPLINGS I EGG DUMPLINGS II FARINA DUMPLINGS FISH DUMPLINGS FLOUR DUMPLINGS FLUFFY DUMPLINGS FRENCH DUMPLING STRIPS GAME DUMPLINGS GIBLET DUMPLINGS HAM DUMPLINGS I HAM DUMPLINGS II HAM DUMPLINGS III ITALIAN DUMPLINGS KROPPKAKOR or POTATO BALLS WITH PORK LIVER DUMPLINGS MARROW DUMPLINGS MERINGUE ALMOND DUMPLINGS NUTMEG DUMPLINGS ONION AND CHEESE DUMPLINGS PARSLEY or CHERVIL DUMPLINGS PATE DE FOIE GRAS DUMPLINGS PEANUT BUTTER DUMPLINGS PEDROGAS POLISH PORK DUMPLINGS POTATO DUMPLINGS I POTATO DUMPLINGS II RIVVLES or LITHUANIAN DUMPLINGS SALMON DUMPLINGS SAUSAGE DUMPLINGS SCOTCH OATMEAL DUMPLINGS SMOKED TONGUE DUMPLINGS SPINACH DUMPLINGS SPONGE DUMPLINGS STRETCHED FRENCH DUMPLINGS TOMATO JUICE DUMPLINGS WATERCRESS DUMPLINGS WHOLE WHEAT DUMPLINGS
Chapter Thirteen - MISCELLANEOUS SOUP GARNISHES
A FEW GOOD SOUP GARNISH HINTS ALMOND STICKS AVOCADO SLICES OR STRIPS BREAD AND CHEESE WAFERS BREAD STICKS BRUNOISE CHEESE CHIPS CHEESE CROUTONS CHEESE POPCORN CHEESE ROUNDS CHEESE PROFITEROLLES CHEESE PASTRY STICKS CHESTNUT TIMBALETTES CHIFFONADE GARNISH CRACKER PUFFS CROUTONS DIABLOTINS GARBURE DIABLOTINS GOURMET EGG DROPS EGG FLAKES or FILETS FRIED OYSTERETTES GARLIC POPCORN GARLIC TOAST HOMINY CROUTONS HOP SHOOTS GARNISH JOCKO TOAST MELBA TOAST NOODLE SQUARES PANCAKE GARNISH PARSLEY BUTTER CRACKERS PASSOVER KRAPLACH PASSOVER MATZOTH PESTO PIMIENTO WHIP PROFITEROLLES PULLED BREAD RIBBLES SEMOLINA CHEESE SQUARES STUFFED PANCAKE GARNISH TORTILLAS
INDEX A CATALOG OF SELECTED DOVER BOOKS IN ALL FIELDS OF INTEREST
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