This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Springsoup; clear with early summer vegetables, especially peas and asparagus-heads.
Printaniere with royale custards in it besides the vegetables.
Clear soup with small balls of chicken meat finely pounded, mixed with cream, yolks, finely minced parsley, seasonings, poached separately.
Clear soup with light balls of choux paste in the plates. (See choux). These are boiled in broth with the steam shut in if to be served immediately, for they rise and then fall; but, if not, are baked in a very slack oven till dry, when they remain light. The paste for these has a proportion of grated cheese mixed in.
Clear brown soup with vari-colored vegetables cut in very small squares, and green peas.
Peasant's soup. Clear broth with various vegetables cut small, and shred lettuce.
Gardener's soup, perhaps flowery soup. Clear soup with varicolored vegetables stamped in small fancy shapes. There are jardiniere cutters to be bought which perform this operation speedily enough.
Clear soup, like paysanne, with shred lettuce and peas.
Clear chicken broth having royale custards consisting of pounded chicken meat and eggs, and green peas and small cut green string beans in the plates.
Clear soup with cubes of carrots, turnips and celery.
Clear brown soup with,macaroni boiled separately, cut in rings and added to the consomme when served - not to dull its clearness by being stirred about in it.
Clear soup with small thin triangles of bread, fried in butter, in the plates.
Clear soup, brandy-color, containing small round lozenge-shapes of vegetables, lettuce, sorrel, chervil leaves, asparagus points, little sugar with the seasonings, and small shapes of bread toasted in the oven.
Clear soup with a little rice in large distinct grains, washed after cooking, then put in the soup.
Clear soup with very green peas - June peas or French. (Seepotages and soups).