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The Soup and Sauce Book

by Elizabeth Douglas

169 sections · Download EPUB

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  1. 1Preface
  2. 2General Remarks on Stock
  3. 3Common Stock
  4. 4Brown Soup Stock
  5. 5Clear Brown Stock
  6. 6Consommé
  7. 7Chicken Stock
  8. 8Veal Stock
  9. 9Economical Stock for Thick Soups, Purées, etc.
  10. 10General Remarks on Soups
  11. 11Brunoise
  12. 12Consommé With Poached Eggs
  13. 13Croûte au Pot
  14. 14Croûte au Pot Gratinée
  15. 15Game Soup
  16. 16Imperial Soup
  17. 17Julienne
  18. 18Macaroni Soup
  19. 19Spring Soup
  20. 20Vermicelli
  21. 21Other Clear Soups — Brown Soup
  22. 22Cream of Pearl Barley
  23. 23Cream of Rice
  24. 24Giblet Soup
  25. 25Hare Soup
  26. 26Left-over Soup
  27. 27Mock-Turtle
  28. 28Mulligatawny
  29. 29Ox-tail Soup
  30. 30Venison Soup
  31. 31Thickened Vegetable Soups Made With Stock — Artichoke Soup
  32. 32Asparagus Soup
  33. 33Cauliflower Soup
  34. 34Celery Soup
  35. 35Chestnut Soup
  36. 36Green Pea Soup
  37. 37Mushroom Soup
  38. 38Polish Soup
  39. 39Tomato Soup
  40. 40Vegetable Soups Made Without Stock — Artichoke Soup
  41. 41Carrot Soup
  42. 42Celery Cream
  43. 43Mock Bisque
  44. 44Portuguese Soup
  45. 45Potato Cream
  46. 46Potato Soup
  47. 47Sorrel Soup
  48. 48Summer Soup
  49. 49Tomato Soup
  50. 50Soups Thickened With a Liaison of Cream and Yolk of Egg
  51. 51Brown Bread Soup
  52. 52Cauliflower Cream
  53. 53Cream of Rice With Parmesan
  54. 54Cucumber Soup
  55. 55Dutch Soup
  56. 56Flemish Soup
  57. 57Friar’s Chicken
  58. 58Italian Macaroni Soup — I
  59. 59Macaroni Soup — II
  60. 60Russian Soup
  61. 61Turkish Soup
  62. 62Water-cress Soup
  63. 63White Chicken Soup
  64. 64White Veal Soup
  65. 65Vegetable Purées
  66. 66Purée of Asparagus
  67. 67Purée of Black Beans
  68. 68Purée of Broad Beans
  69. 69Purée of Carrots
  70. 70Purée of Endive
  71. 71Purée of Green Peas — I
  72. 72Purée of Green Peas — II
  73. 73Purée of Italian Dried Green Peas
  74. 74Purée of Lentils
  75. 75Purée of Onions
  76. 76Purée of Rice
  77. 77Purée of Turnip
  78. 78Purée of Winter Vegetables
  79. 79Meat Purées
  80. 80Purée of Fowl à la Reine
  81. 81Purée of Fowl à la Reine Margot
  82. 82Purée of Hare
  83. 83Purée of Pheasants
  84. 84Purée of Rabbit
  85. 85Bisques — Crab Bisque
  86. 86Lobster Bisque
  87. 87Oyster Bisque
  88. 88Fish Soups — Bouillabaisse
  89. 89Fish Soup
  90. 90Oyster Soup
  91. 91Salmon Soup
  92. 92Broths — Barley Broth
  93. 93Chicken Broth
  94. 94Cockie Leekie
  95. 95Game Broth
  96. 96Hotch Potch
  97. 97Potato Broth
  98. 98Scotch Broth
  99. 99Sheep’s Head Broth
  100. 100Broths and Soups for Invalids
  101. 101Beef Essence
  102. 102Beef Tea — I
  103. 103Beef Tea — II
  104. 104Beef Tea — III
  105. 105Calves’ Foot Broth (or Jelly)
  106. 106Chicken Broth
  107. 107Chicken Custard
  108. 108Chicken Panada
  109. 109Game Panada — Chicken Tea
  110. 110Mutton Broth
  111. 111Veal Broth
  112. 112Accessories — Croûtons
  113. 113Custards for Clear Soup
  114. 114Force-meat Balls
  115. 115Green Colouring
  116. 116Potato Balls
  117. 117Quenelles of Chicken, Game, Hare or Rabbit
  118. 118Quenelles of Marrow
  119. 119Rice
  120. 120Savoury Rice
  121. 121Rice Balls
  122. 122Sauces
  123. 123Hot Sauces for Fish — Black Butter
  124. 124Dutch Sauce
  125. 125Genoese Sauce
  126. 126Italian Sauce
  127. 127Maître d’Hotel
  128. 128Melted Butter
  129. 129Oyster Sauce
  130. 130Sauce Hollandaise
  131. 131Hot Sauces for Roasts, Steaks, Cutlets, etc.
  132. 132Brown Sauce or Cullis
  133. 133Cucumber Sauce
  134. 134Dutch Horse-radish Sauce
  135. 135Maître d’Hotel — I
  136. 136Maître d’Hotel — II
  137. 137Mushroom Sauce
  138. 138Onion Sauce
  139. 139Sauce Béarnaise
  140. 140Sauce for Chops or Steak — Sauce Piquante au Citron
  141. 141Sauce Robert
  142. 142Sauce Vinaigrette
  143. 143Tomato Sauce
  144. 144Hot Sauces for Fowls, Ducks, Rabbits, etc. — Apple Sauce
  145. 145Béchamel
  146. 146Bread Sauce
  147. 147Celery Sauce
  148. 148Gooseberry Sauce
  149. 149Lemon Sauce
  150. 150Parsley Sauce
  151. 151Sauce à la Reine
  152. 152White Sauce · Hot Sauces for Game, etc. — Cream Sauce
  153. 153Game Sauce
  154. 154German Sauce
  155. 155Madeira Sauce
  156. 156Orange Sauce
  157. 157Sauce Poivrade
  158. 158Sour Cream Sauce
  159. 159Cold Sauces — Anchovy Butter
  160. 160Horse-radish Sauce
  161. 161Mayonnaise Sauce
  162. 162Mint Sauce
  163. 163Sauce for Cold Fish
  164. 164Sauce Gaillarde
  165. 165Sauce Moutarde
  166. 166Sauce Ravigote
  167. 167Sauce Remoulade
  168. 168Index
  169. 169Sauces

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