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Soups or Potages

Soups may be divided into two classes: 1st. Clear, transparent soups, or consommés, of meat, game, or poultry, varying according to the floating garnish added to them. 2ndly. Thick soups, including purées of game, vegetables, etc.

At a large dinner, when there are two soups, one is thick and the other clear.

Consommé à la Julienne has a floating garnish of vegetables cut in strips. à la Xavier has a garnish of threads of vegetables. à la Jardinière is garnished with vegetables cut in small fancy shapes. à la Brunoise has vegetables cut in small dice.