Potage Ambassadeurs - Ambassador's Soup

Cook 4 ounces of rice in veal or chicken broth. When done, add 3 quarts of puree of split peas and 1/2 pint of shredded and cooked sorrel. Finish the soup with i quart of boiling cream and 4 ounces of butter.

Potage Cressqniere - Cressoniere Soup

Prepare I gallon of puree of potatoes, add a half peck of cleaned watercress, and cook together for 25 minutes. Then rub through a fine sieve. Bind with 1 quart of cream, 8 egg yolks and 4 ounces of sweet butter, season to taste and garnish with parboiled watercress leaves.

Potage Portugais - Portuguese Soup

Chop fine 4 onions, and cook in butter together with 2 ounces of salt pork cut into small pieces; add 12 large, ripe tomatoes cut in quarters; cook until they form a puree, and moisten with 2 quarts of soup stock; when boiling, add 8 ounces of rice, a faggot of herbs, and 1 clove of garlic.

Let cook in the over for 1 hour and 30 minutes, then rub through a fine sieve, dilute with sufficient consomme to make the soup rather thin, season with salt, cayenne pepper and a pinch of sugar, finish with 2 ounces of sweet butter, and serve with plain boiled rice separate.

Note. - Soups made with rice, barley, or other farinaceous substances (as described above) should only be heated, never allowed to boil after they have been rubbed through the sieve.

Potage A La Bonnefemme - Housewife's Soup

Cut the white part of 18 leeks lengthwise in half, and then in pieces half an inch long, put in a saucepan with 6 ounces of butter and cook slowly without allowing to brown ; moisten with 1 gallon of white stock, and then add 12 medium-sized potatoes, peeled and cut in slices the size of a 5-cent piece; let simmer for three-quarters of an hour. Season to taste, and before serving bind with 8 egg yolks, 1 pint of cream and 4 ounces of butter. Add a pinch of chervil and serve with toasted sippets of French rolls.

Potage Criterion - Criterion Soup

Prepare 1 gallon of lightly thickened chicken broth, add to it the white parts of 6 leeks and 2 stalks of celery finely shredded (about 1 inch long) and previously smothered in butter.

Clear the soup of all fat and scum, bind it with 1 pint of cream and 4 egg yolks (well beaten together), and season to taste. Before serving, add some shredded chicken breast and a pinch of chervil.

Potage A La D'aumale - D'aumale Soup

One-third tapioca consomme. Two-thirds cream of sorrel.

Potage d'Artois - d'Artois Soup,

1 quart of brunoise soup,

3 quarts of thick puree of white beans,

Finish with 1 pint of cream and 4 ounces of butter.

Potage Andalous - Andalusian Soup

One-third tapioca consomme, Two-thirds tomato puree.

Potage Camelia - Camelia Soup

One-third tapioca consomme,

Two-thirds puree of split peas,

Garnish with shredded leeks and breast of chicken.