Chapter II: Soups

General directions for preparing soups, including directions for
Brown stock, 84, 88.
White stock, 84, 99.
Chicken consomme, 100.
Cream soups, 85, 105.
Soup meats, 85.
" vegetables, 85.
The bouquet, 85.
Proportions, 85.
The order of preparation, 85.
Removing the grease, 86.
Clarifying, 86.
Coloring, 87.
Meat stock, 87.
Common stock (pot-au-feu), 87.
Beef or brown stock, 88.
Macaroni soup, 89.
Noodle soup, 89.
Vermicelli soup, 89.
Vegetable or printaniere soup, 89.
Julienne soup, 89.
Tapioca soup, 90.
Croute au pot, 90.
Garnishes for soup, 90.
Thickening for soup, 90.
Garnishes for soups, 92.
Royale, 92.
Forcemeat balls, 92.
Egg, 92.
Egg balls, 92.
Noodles, 93.
" to serve as a vegetable, 93.
Noodle balls, 93.
Marrow balls, 94.
Sweet potato balls, 94.
Green pea timbale, 94.
Harlequin slices, 94.

_Broths._

Chicken broth, 95.

Clam broth, 95.

Mutton broth, 95.

Broth made quickly for invalids, 96.

_Soups._

Bouillon, 97.

Consomme, 98.

Ox-tail soup, 99.

White stock, 99.

White soup, 99.

Chicken consomme, 100.

Plain chicken soup, 100.

Vegetable soup, 101.

Tomato puree, 101.

Split-pea or bean soup, 102.

Black bean soup, 102.

Calf's head or mock turtle, 103.

Fish stock, 103.

Oyster soup, 104.

Clam soup, 104.

_Cream Soups._

Onion soup, 105.

Potato soup, 105.

Tomato bisque, 106.

Cream of asparagus, 106.
Green peas, 106.
String beans, 106.
Spinach, 106.
Corn, 106.
Celery, 106.
Clams, 107.
Oysters, 108.

Soup a la reine, 108.

Bisque of lobster, 109.

Lobster butter, 109.

_Chowders._

Potato chowder, 110.

Fish chowder, 110.

Clam chowder, 111.