Ouille Maigre De Plusieurs Faxons, Olio, Or Tureen Of Different Sorts

Scald all Sorts of Roots, as Onions, Carrots, Pars-neps, Parsley Roots, Celery, Turnips, and Leeks; boil all together in Peas Broth, and a Minionette, as in Page 12, with Carp Parings; boil on a slow Fire till the Roots are done; add to it Root-Gravy of a good Colour. When done, sift it, and it will serve you for Vermicelli, Parmesan Cheese, or Rice Tureen, or for a Julienne, or any Italian Paste, which you may boil in this Broth.

Potage De Croutes En Maigre De Plusieurs Facons - Meagre Crust Soup Of Different Sorts

Take two middling Rolls, or cut a large one in two, take out the Crumbs, and lay them in the Bottom of your Soup Dish; dip the Crusts in Butter, then lay them upon the Crumbs, and soak with good Fish Broth; let it catch at Bottom, adding Broth as often as necessary to keep it from burning. When you are ready to serve, put half Broth, and half Onion Gravy; or, if you please, a Cullis a la Reine, of Peas, Lentils, Turnips, or Craw-fish, etc. It takes its Name from the different Cullis you mix with it. You may also make it with stewed Cucumbers, Truffles, or Mushrooms; according as Conveniency and Fancy directs.

Potage De Lait D'amande, Almond Milk Soup

Boil in Water a little Cinnamon, Lemon Peel, Coriander, a little Salt and Sugar; which Water you mix with Almonds well pounded and sifted several Times in a Stamine; soak your Bread in the Soup Dish with some of the Milk on a slow Fire; then add the rest, and serve as hot as you can.

Potage D'orge Monde, Pearl Barley Soup

Wash your Barley very well in warm Water, then boil it in good Broth slowly, adding a little Butter; and give it Substance, with either Craw-fish Cullis, a la Reine, or any other, or without any Cullis at all.