Potagea La Julienne, Gras Ou Maigre - Soup Julienne, With Meat Or Fish

Cut into small Fillets two Carrots, a Parsnep, half a Head of Celery, Lettuces, Sorrel, and Chervil; boil these in a small Pot, with two or three whole Onions, a whole Carrot, Parsneps, a Faggot of Parsley, Chibol, two Heads of Cloves, and a Laurel Leaf; simmer in good Broth about two Hours; then take out the Faggot, Onions, and whole Roots. - It is done the same for Meagre, using the Broth, Onion, Gravy, and Butter.

Potages De Différentes Purées, Soups Of Different Porridges

That of Lentils, is made by boiling them in Broth, with a few Roots, and a Faggot as the former, only adding a little Winter Savory; when the; Lentils are done, sift them, and put as much of the Porridge to your Soup or Broth, as will give it a proper Consistence. - That of Turnips, Carrots, Beans, & c. is done in the same Manner.

Potage De Semouille - Italian Parte Soup

Boil your Semouil, as you do Rice, in good Broth of either Sorts, and add as much Gravy as will give it a good Colour. It is a Paste that comes from Italy: you must chuse it by tasting, as it is apt to grow musty like Vermicelli; its Colour ought to be of a clear yellow.

Potage A La Dauphine - Dauphine Soup, (from The Title)

Put a few Slices of Lard in the Bottom of your Stew-pan, sliced Ham and Veal, two or three Onions sliced, a Carrot and a Parsnep; soak these over the Fire till they catch; then add weak Broth or boiling Water, and boil it on a slow Fire till the Meat is done. Pound the Breast of a roasted Fowl, six Yolks of hard Eggs, and as many sweet Almonds; sift your Broth, and add as much to your pounded Compound as will make it sift through a Stamine; summer your Bread in Broth tender; warm the Cullis without boiling, and mix it with as much Broth as gives it a pretty thick Consistence. You may garnish this Soup with a Fowl or a Knuckle of Veal, as in all white Soups, Potage de Gibier, Game Soup.

Cut in Pieces either a Partridge, or a Pheasant, or a Rabbit, soak it with Slice's of Veal, Ham, Onions, Carrots, and Parsneps; let it catch a little on a slow Fire, as you do for Gravy; then add some good Broth, according to the Quantity you desire; boil gently till the Meat is done sift the Broth, and put it into your Soup-pot, and stew in it what Herbs you please, Potages de toutes Sortes de Croutes.

Soups Of All Sorts Of Crust

Cut one or two Rolls in two, take out the Crumbs which you will put in the Soup-dish, soak the Crust in Broth, (your common Pot will do) place them upon the Crumbs; then put some fat Broth to it; keep it over a slow Fire, and let the Crums catch at Bottom; take Care to refresh the Crust often with Broth; when it is all of a marrow Consistence, and no Broth to be seen, keep it on Ashes Fire, taking particular Care that it does not catch so much as to give it a burnt Taste; when ready to servc, add some good Broth and Gravy, with whatever Cullis you please, Observe, If you proposea white Soup, you must not brown your Crust, nor let it catch at the Bottom of the Dish.