Potagea La Cressy - Soup Cressy, (from The Title)

Scald all Sorts of Roots and boil them in short Broth, with Slices of Veal and Ham, and a Bit of Butter; when thoroughly done, pound altogether in a Mortar; sift it to a Cullis; add as much Broth as ne-cessary for your Quantity of Soup. If for Meagre, in-stead of Veal and Ham, use Carps or Pike, and Meagre Broth.

Des Potages Maigres. Of Meagre Soups - Potage De Lazagne - Lazagne Soup

Lazagne is an Italian Paste, much resemblinga small Bean. Wash it well and boil it in Broth like Rice, with a very little Salt, then sift it in a Cullender; garnish the Bottom of your Dish with Lazagne, and a few Bits of Butter, then Parmezan Cheese or Gruierc, viz. Swiss, then Lazagne and Cheese until the Dish is full enough; the last Bed ought to be Cheese: put it in the Oven, or colour it with the Top of a brazing Pan or Dutch Oven; make it take a good Colour; add some good Broth, and serve it up. It is prepared also without Cheese.

Soupes Maigres De Différentes Façons - Meagre Soups Of Different Sorts

Make a soaking Broth, as directed in Meager Broth; with this Broth you make all Sorts of Soups, for it is the different Sorts of Herbs and Roots you use which give the Name. According to the Quantity of Soup you want scald your Herbs, and stew them in a little Broth and Butter; when done, add what Quantity of Broth you please: take care it does not taste too strong of the Herbs: this Soup must be clear and well seasoned.

For a Julienne Meagre, cut in small Slices one Carrot, a Head of Celery, Chervil, and Sorrel, half fryed in Butter; then add them to the Broth with a little Onion Gravy; when the Herbs are done, make use of this Broth to soak the Bread, and garnish the Dish with some of the Roots.

Potage Maigre D'ecrevisses Au Ris - Meagre Craw-fish And Rice Soup

Soak a Carp with a little Butter, Carrots, sliced Onions and Parsneps; let it catch very little; then add Broth, and simmer till the Fish is done. Pound the Bodies of half a hundred of Crawfish, and keep the Tails to garnish your Soup; add some Broth to your pounding to enable you to sift it through a Stamine. The Rice being boiled in Broth and Butter, mix all together without boiling.

Potage Maigre A La Purée De Lentilles - Lentil Soup Meagre

Rub the Bottom of your Stew-pan with Butter, and put in it sliced Onions, Carrots, Parsneps, a little Winter Savory, a Clove of Garlick, two Heads of Cloves, and a few Mushrooms; soak these on a slow Fire till they catch; then add Broth, and boil for half an Hour. The Lentils being well boiled and sifted in a Stamine, sift the Broth, and mix the Porridge with it. Warm all up together without boiling.

That of Peas is. done in the same Manner, and so of any other Kind of Purée. It is no ways necessary to make fresh Broth for any of those Soups, but only to mix as much Porridge with the Broth, while simmering, as will give the Soup a proper Substance.