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Soups and Broths (General directions for soups)

General directions for soups 1 Memo, about soups: How to clarify soup; how to vary soups; Use for bones, &c.

Soups, Garnishings for Agnoletti, see Quenelles No. 8 Agnoletti, see also end of Ravioli No. 2 Bantam's eggs in soup, see Memo, about Soups Barley for so Bouquet for flavouring soups soups, Creme d'orge 3 Brussels sprouts or savoys for clear soup 3 Button onions, see Memo.

Carlton House balls, see Quennelles No. 2 Chervil for soups 3 Custard dice for clear soup 3 Eggs for clear, soup, Œufsfilés 3 Eggs, poached, see Memo, about Soups Epicure crusts 4 Fines herbes 4 Julienne vegetables for soups 4 Nouilles, for Soup No. 14 No. 24 Peas (tinned) for soup 4 Quenelles No. 15 No. 2 5 No. 3 egg quenelles 5 No. 4 for clear soup 5,6 No. 56 No. 6 Parmesan 6 No. 7 Princess quenelles 6 No. 8, Turin quenelles, Agnoletti 6.

Ravalenta arabica 6 arabica Ravioli No. 1.6 1,6 , No. 2 including Ravioli as an entrée, and Agnoletti 6,7 Rice for soup or curry 7,8 see Clear soups from second stock for a nice recipe Savoys, see Brussels sprouts Vegetables for soup No. 18 No. 28 Vermicelli, macaroni or Italian paste for soups 8