(See Maigre Soup.) Soup Mai-gre is composed of vegetables. Take some, if not all of the following: a small head of celery, a turnip, a carrot, two large onions, fried in butter, two parsnips. Boil them till they are perfectly tender in a quart or more of water, and rub them through a wire sieve. Thicken with some cold boiled potatoes, and a very little young cabbage and lettuce, and boil them in the soup till tender. Then chop and add a handful of sorrel. This last is almost essential to get soup maigre. The consistency should be that of pea soup. Dried peas or lentils can be used as well, but must be sent through a sieve. Onions, celery, potato, and sorrel make a very good soup maigre. Season with pepper and salt. When soup maigre is wanted very good, yolks of eggs can be added in any quantity. The soup must not boil after the eggs are added.

Soy is made from a Japanese bean. It is useful to assist in making fish sauce, especially for freshwater fish; it also helps to colour, and can be used for glazing veal.