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Soups or Potages: Potage

This is sometimes called Potage Faubonne. à la Printanière, or Potage printanier, has early summer vegetables cut in small shapes, with green peas and asparagus heads. à la Kursel is Printanière soup with lettuces. à la Chiffonade has lettuces stamped out with a cutter, and peas.

Consommé à la D'Esclignac has a garnish of turnips, and small squares of custard. à la Royale and à l'Impériale have small shapes of custard, which may be white, or coloured red and green.

Printanier à la Royale has the vegetables as in "à la Printanière," and the little pieces of custard as in "à la Royale." à la Portugaise is garnished with shreds of leeks, and French plums. à la Française has a mixed vegetable garnish.

With the addition of rice it is called à la Fleury. à la Clermont has little slices of onion fried brown. à la Crécy is garnished with shreds of carrots. à la Prince has turnips cut into little balls. à la Russe has shreds of carrot, celery and leeks. à la Dustan has haricot beans. à la D'Artois, or à la Saint-Germain, has a garnish of peas. aux choux farcis has stuffed Brussels sprouts. aux pommes olives has potatoes cut in the shape of olives. aux trois racines is garnished with carrots, turnips and celery. aux pointes d'asperges has asparagus heads. Any vegetable or herb may be used as a garnish, and the soup is named accordingly. aux œufs pochés has poached eggs.

Consommé aux profiterolles has little baked balls of a light "choux" paste. aux quenelles has very small quenelles. à la Romaine has little quenelles made of breadcrumbs. à la Bavière has quenelles made of semolina. à la Florentine has cheese quenelles. This is sometimes called à la Vénitienne. à la Parmentier has quenelles made of potatoes. aux épinards has quenelles made with spinach. aux petits jambonneaux has little quenelles of ham. au macaroni has a garnish of macaroni; au vermicelle has vermicelli. Grated Parmesan should be served with these soups. aux nouilles has poached strips of German paste made of flour, eggs, butter, etc. aux pâtes d'Italie, sometimes called Potage aux lazagnes, has pieces of Italian paste. à la semoule, au tapioca, and au riz are respectively garnished with semolina, tapioca, and rice. aux huîtres is garnished with oysters. aux œufs filés is garnished with an egg custard in threads, made by passing it through a colander. à la Poissonnière is garnished with quenelles of fish. à la Montglas has quenelles made of liver farce. à la Sévigné has little shapes of chicken cream. à la Prince de Galles has little pieces of chicken enveloped in forcemeat, pieces of custard cut in the same shape, and asparagus points.