Home › Soups or Potages › Soups or Potages: White

Soups or Potages: White

Potage Bisque de homard. Lobster soup. à la bisque d'écrevisses. Crayfish soup. aux huîtres. White oyster soup.

Dupoise. Mussel soup. aux raviolis. Game stock with small pieces of forcemeat wrapped in paste. à la Victoria. White soup with barley or rice. à la Reine, or à la Princesse. Chicken purée with cream, garnished with quenelles of chicken, or with dice of fried bread. à la chasseur. Game soup, garnished with pieces of the game. aux herbes printanières. White soup with shred lettuces and other vegetables. à la Russe. Brown soup with vegetables and round balls of sausage meat. à l'Italienne. Fowl stock with purée from vegetables, anchovies, etc., garnished with small pieces of the fowl. à la Régence is a game soup with barley, and hard-boiled yolks of eggs cut in small pieces. à la Frankfort is a chicken soup garnished with asparagus points. à la Prince de Galles is mock-turtle soup with quenelles. à la Castelaine is a brown soup made of beef. à l'Aurore is egg soup--of stock with yolks of eggs. à l'Andalouse is a fish soup with purée of onions and tomatoes, garnished with pieces of crayfish or prawns. Potage à la Provençale or Bouillabaisse is a fish soup with shred Portugal onions, garnished with fillets of several kinds of fish. / à la Comtesse. White soup of veal stock and sweetbreads, with dice of fried bread. à la Chanoinesse. White soup with quenelles of fish, and mackerel roe cut in small square pieces. à la Bonne Femme. White soup with yolks of eggs and shreds of green vegetables. à la Colbert. White soup with poached eggs. à la Milanaise is a white soup with grated cheese.