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Soups or Potages: Jerusalem

Consommé à la Colbert has a garnish of lettuce, celery, Jerusalem artichokes and button onions. à la Jerusalem, or à la Palestine, has Jerusalem artichokes cut into very small balls. à la macédoine is garnished with several kinds of vegetables. à la Nivernaise has vegetables cut in thin small shapes, Italian paste, and quenelles cut in slices. Another soup which bears the same name is garnished with quenelles made of a purée of carrots. à la Duchesse is garnished with little balls of a light cheese paste and small shapes of vegetables. à la Napoléon has tiny rissoles in paste boiled in the consommé. à la Lélie has shreds of chicken, almonds, carrot and tarragon. à l'Innocent has shreds of chicken and almonds, with quenelles, and little shapes of custard. à la Pompadour has little shapes of vegetables and custard of several different colours. à la Bernhardt has little slices of marrow, tiny quenelles, and watercress. à la Grande Duchesse has little anchovy quenelles and cheese quenelles, and shreds of chicken and tongue. à l'Alexandra has small round slices of chicken, and cherries. à la Christina is garnished with chestnuts and cherries.

Consommé à la Valetta has slices of Tangerine oranges and shreds of the peel. à la D'Orléans has little quenelles coloured green, red and white. à la Rachel has green, red and black quenelles, made with tarragon, lokster and truffle.

Another soup of this name is garnished with little shapes of steamed white and yolk of egg, carrot, turnip and French beans. à la Rosière has little cheese quenelles and ham quenelles. à la Chasseur has little quenelles of game. A clear game soup is also called by this name. à la Duc de York is a clear game soup, garnished with quenelles of game. à la Princesse is a clear chicken soup, garnished with vegetables cut in fancy shapes. de poisson is a clear fish soup. à la Dufferin is a clear curried fish soup. It is served with rice and little round slices of fillets of soles. à l'Indienne is clear Mulligatawny soup.

Potage Baraquine is garnished with tapioca, and strips of chicken and truffles. croûtes au pot has toasted crusts. de riz au gras is Brunoise or Jardinière soup with the addition of rice.

Bouillon is gravy soup, or broth. It may be served au riz-with rice, or à la Colbert-with poached eggs.

The following soups can be either clear or thick :- Potage à la tortue. Turtle soup.

Potage à la fausse tortue. Mock turtle. aux abatis d'oie. Giblet. aux queues de bœuf. Ox-tail. Thick ox-tail soup is called queues de bœuf à l'Anglaise. tête de veau.

Calf's head. aux grouses. Grouse. aux perdreaux. Partridge. aux faisans. Pheasant. aux bécasses.

Woodcock. au lapereau. Rabbit. au lévraut or à la lièvre. Hare. à la venaison. Venison.