Potage Faubonne - Faubonne Soup

2 quarts of Julienne soup,

3 quarts of thick puree of split peas,

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

Potage Fontange-fontange Soup

I pint of sorrel, sliced fine and cooked in butter,

3 quarts of puree of split peas, 1 quart of cream,

6 egg yolks,

4 ounces of butter,

Finish and serve as Sante soup.

Potage Leopold - Leopold Soup

i pint of sorrel sliced fine and cooked in butter,

3 quarts of consomme, with semolina, 1 quart of cream,

8 egg yolks,

4 ounces of butter.

Potage Lamballe - Lamballe Soup

One-third tapioca consomme,

Two-thirds cream of peas or puree of split peas.

Potage Longchamp --longchamp Soup

3 quarts of split pea puree,

1 quart of vermicelli consomme, 1 pint of cooked sorrel, I pint of cream,

4 ounces of butter.

Potage Sante - Sante Or Health Soup

i pint of sorrel, sliced fine and cooked in butter,

3 quarts of potato puree (rather thin).

Finish with I quart of cream, 6 egg yolks and 4 ounces of sweet butter; add chervil before serving, and give toasted sip-pets of bread separate.

Potage Suedois - Swedish Soup

As Sante Soup, but instead of sorrel use spinach (cut and cooked as sorrel).

Potage Velours - Velet Soup

One-third tapioca consomme, Two-thirds puree of carrots, Finish with 1 pint of cream.