Garbure

à la Villeroi has the stock vegetables cut up and dressed on slices of bread sprinkled with grated cheese, and served with it in a separate dish.

aux marrons has a dish of braised chestnuts with breadcrumbs and stock served with the consomme.

Thick Soups Potage

a l'Allemande is white sago or tapioca soup garnished with vegetables cut in small dice.

a l'Andalouse is a fish soup with puree of onions and tomatoes, garnished with pieces of crayfish or prawns.

a l'Aurore is egg soup - of stock with yolks of eggs.

a la Bagration is a white fish soup with curry powder, crayfish tails, chopped sole, and vegetables.

a la Bolognaise is a white soup with ground almonds; served with rice and grated Parmesan.

a la Bonne is white soup with yolks of eggs and

Femme shreds of green vegetables.

a la Boston is made with tomatoes, potatoes and okra.

a la Brisse is a chicken soup with small shapes of vegetable cream, made of a puree of the vegetable with eggs.

a la Camélia is a tapioca soup, garnished with vegetables cut in shapes.

a la Cantatrice is a white soup with tapioca, cream, and yolks of eggs.

a la Carlton is made of white soup with tomato sauce, cream, and yolks of eggs.

a la Castclaine is a brown soup made of beef stock.

Potage a la Chanoinesse is white soup with quenelles of fish, and mackerel roe cut in small square pieces.

a la Chasseur is game soup garnished with pieces of the game.

a la Colbert is white soup with poached eggs.

a la Comtesse is white soup of veal stock and sweetbreads, with dice of fried bread.

a la Creole is a variety of crab soup.

a la Czarina is a white soup garnished with shreds of ham, olives and tarragon, and sultanas.

a la Duchesse is a white soup garnished with quenelles.

a l' Ecossaise is Scotch broth of mutton with barley, chopped parsley, and vegetables cut in dice. Sheep's-head soup is also called by this name.

a la Florenza is a white soup with macaroni and grated cheese.

a la Frankfort is a chicken soup garnished with asparagus points.

a la Friar Tuck is a chicken soup garnished with pieces of the chicken and shreds of leeks.

a la Garcia is a tomato soup with tapioca and grated cheese.

a la Gitana is a brown soup made of meat and game of various sorts, with onions, potatoes, celery and mushrooms; served with the vegetables and pieces of the meat and game.

a la Gouffé is a tapioca soup garnished with strips of chicken, tongue and truffles.

a la Grecque is pea soup and Jardinière soup, with pieces of braised mutton. Another Potage a la Grecque is a fish soup with tomatoes, garnished with oysters.

Potage a la Hesse is ox-cheek soup.

a la Hollandaise is a white soup with cream and yolks of eggs.

a l'Irlandaise is mutton broth with potatoes.

a l'Italienne is fowl stock with puree of the stock vegetables and anchovies, garnished with small pieces of the fowl.

a la Jacqueline is a white soup with young vegetables cut in little balls.

a la Maltaise is a rich white soup, garnished with slices of orange, and shreds of capsicums, chillies, and of orange peel.

a la Marèchale is a bread soup garnished with quenelles of crayfish or with shrimps.

a la Milanaise is a white soup with grated cheese.

It may be garnished with macaroni, or with vegetables cut in shreds.

a la Modena is a spinach soup with eggs.

a la Moderne is a white soup with shreds of fried lettuce. This is often called a l'Imperatrice.

a la Napolitaine is a game soup garnished with quenelles of game and croûtes of fried bread.

a la Nimoise is fish stock with yolks of eggs.

a la Poissonnière, is white fish soup, or Creme depois-son a la Prince de is mock-turtle soup with quenelles. Galles a la Provencale, is a fish soup with shred Portugal or Bouillabaisse onions, garnished with fillets of several kinds of fish.

a la Régence is a game soup with barley, and hard-boiled yolks of eggs cut in small pieces.

Potage a la Reine, or a is a chicken puree with cream, la Princesse garnished with quenelles of chicken, or with dice of fried bread. a la Romaine is a white soup garnished with little balls of rice. a la Russe is brown soup with vegetables, and round balls of sausage meat. a la Sydney is ox-kidney soup.

a la Tyrolienne is barley soup garnished with carrots. a la Victoria is white soup with barley or rice. au macaroni is macaroni soup. Garnished with little pieces of game, it is called a la Chasseur. With the addition of cream and yolks of eggs, it is a la Hollandaise; or with rice, a la

Turque. au mouton is mutton broth served with the mutton in it. au sagou is sago soup.

au tapioca is tapioca soup.

aux herbes prinfa- is white soup with shred lettuces nières and other vegetables.

aux huîtres is oyster soup.

aux raviolis is game stock with small pieces of forcemeat wrapped in paste. aux rognons is kidney soup.

Bortsch is a Russian soup of stock made with beetroot juice instead of water; it is sometimes thickened with sour cream. Bourride is fish stock with yolks of eggs, highly seasoned, and flavoured with garlic. Cockic leekie is made of pheasant or chicken, with leeks. French plums may be added to it. deriz a la Turque is mutton broth served with rice. Dupoise is mussel soup.