Soups

51 recipes in this part of High-Class Cookery Recipes, A to Z.

A B C E F H L M O P S T W

A

• Asparagus Points (Put five ounces of butter into)

B

• Bay-leaf, Thyme, and Parsley
• Blade of Mace

C

• Chicken Broth (Cut a chicken into several)
• Consommé
• Consommé à la Rachel
• Consommé à la Royale

E

• Egg Balls
• Egg Balls (Bone half a calf's head)

F

• Four Sheep's Kidneys (Equal weight of Kidneys)

H

• Half a Cucumber
• Half an Onion (Seasoning About three whites)
• High-Class Cookfry

L

• Lemon Juice (Half a pint of Cream)
• Lemon Juice, Salt, and Cayenne

M

• Mace, Cloves, and Salt
• Mulligatawny Soup

O

• One Cabbage Lettuce
• One Egg (Dessertspoonful of Flour)
• One Onion (Half a head of Celery)
• One Onion (Two leaves of Celery)
• One Shalot (Ounce of Butter)
• One White of Egg

P

• Pepper and Salt (Cut up the kidneys)
• Pepper and Salt (Slit the chestnuts at both)
• Pepper and Salt (Wash peel and slice)
• Potage au Tapioca
• Potage aux Huîtres
• Potage Crême de Riz
• Potage d'Oseille à la Parisienne
• Potage à la Bonne Femme
• Potage à la Hollandaise
• Potage à la Royale
• Purée de Choux de Bruxelles
• Purée de Marrons
• Purée de Navets
• Purée de Pois Verts
• Purée à la Palestine

S

• Salt and Cayenne (Put the stock in a stewpan)
• Salt and Pepper (Put the stock on to boil When)
• Salt, Cayenne, and Nutmeg
• Salt, Pepper, and Nutmeg (Put all these ingredients)
• Salt, Whole Pepper, Cayenne

T

• Ten Peppercorns
• Ten Peppercorns (Two quarts of Second Stock)
• Thyme, Lemon Thyme and Parsley
• Twelve Peppercorns (Salt Two quarts of Second)
• Twelve White Peppercorns
• Two Anchovies
• Two Onions (One head of Celery)

W

• Windsor Soup