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The soup and sauce book

Chapter 181: Sauces
By Elizabeth Douglas
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About This Book

A practical domestic guide presents recipes and techniques for preparing stocks, clear and thick soups, purées, bisques, fish soups, broths for invalids and an assortment of hot and cold sauces. It emphasizes stock as the foundation, careful simmering, clarity and fat removal, and offers instructions on utensils, straining and clarifying with egg, proportions and seasoning, and economical variations. Recipes are plain, non-exotic and adaptable, organized by stock types and soup categories, with notes on serving quantities and simple experiments to modify ingredients and consistency.

Index

Soups

  • Artichoke Soup, 35.
  • ” ”, 42.
  • Asparagus, Purée of, 61.
  • Asparagus Soup, 35.
  • Bain Marie, 110.
  • Barley Broth, 87.
  • Beef Essence, 95.
  • Beef Tea,—I., 95.
  • ” ” II., 96.
  • ” ” III., 96.
  • Bisques, 78-80.
  • Black Beans, Purée of, 62.
  • Bouillabaisse, 82.
  • Broad Beans, Purée of, 63.
  • Broths, 87-92.
  • Brown Bread Soup, 51.
  • Brown Soup, 24.
  • Brown Soup Stock, 7.
  • Brunoise, 16.
  • Calves’ Foot Broth, 97.
  • Caramel Colouring, 13.
  • Carrots, Purée of, 63.
  • Carrot Soup, 42.
  • Cauliflower Cream, 51.
  • Cauliflower Soup, 36.
  • Celery Cream, 43.
  • Celery Soup, 36.
  • Chestnut Soup, 37.
  • Chicken Broth, 87.
  • ” ”, 98.
  • Chicken Custard, 98.
  • Chicken Panada, 99.
  • Chicken Soup, 57.
  • Chicken Stock, 9.
  • Chicken Tea, 100.
  • Clarify, How to, 4.
  • Clear Brown Stock, 8.
  • Clear Soups, 16-22.
  • Clear Soup with Quenelles, rice, etc., 22.
  • Cockie Leekie, 88.
  • Colouring for Soups, 13, 105.
  • Common Stock, 7.
  • Consommé, 9.
  • ” with poached eggs, 16.
  • Crab Bisque, 78.
  • Cream of Pearl Barley, 25.
  • Cream of Rice, 25.
  • ” ” ” and Parmesan, 52.
  • Croûte au pot, 17.
  • ” ” ” Gratinée, 18.
  • Croûtons, 104.
  • Cucumber Soup, 52.
  • Custards, 104.
  • Dutch Soup, 53.
  • Economical Stock, 10.
  • Endive, Purée of, 64.
  • Fat, How to remove, 3.
  • Fire, Care of, 1.
  • Fish Soups, 82-85.
  • Fish Soup, 83.
  • Flemish Soup, 53.
  • Force-meat Balls, 105.
  • Fowl, Purée of, 73.
  • Fowl, Purée of, à la Reine Margot, 73.
  • Friar’s Chicken, 54.
  • Game Broth, 89.
  • Game Panada, 99.
  • Game Soup, 18.
  • Giblet Soup, 26.
  • Glaze, 14.
  • Green colouring for Soups, 105.
  • Green Pea Soup, 37.
  • Green Peas, Purée of—I., 65.
  • Green Peas, Purée of—II., 65.
  • Green Peas, Purée of, Dried, 66.
  • Hare, Purée of, 74.
  • Hare Soup, 27.
  • Hotch Potch, 90.
  • Imperial Soup, 19.
  • Invalid Broths and Soups, 95-101.
  • Italian Dried Green Peas, Purée of, 66.
  • Italian Macaroni Soup, 54.
  • Julienne, 20.
  • Left-over Soup, 28.
  • Lentils, Purée of, 67.
  • Liaison of cream and eggs, Soups made with, 51-58.
  • Lobster Bisque, 78.
  • Macaroni Soup (clear), 20.
  • Macaroni Soup (Italian), 54.
  • Macaroni Soup (Thick), 55.
  • Meat Purées, 73-76.
  • Mock Bisque, 44.
  • Mock Turtle, 29.
  • Mulligatawny, 30.
  • Mushroom Soup, 38.
  • Mutton Broth, 100.
  • Onions, Purée of, 68.
  • Ox-tail Soup, 31.
  • Oyster Bisque, 79.
  • Oyster Soup, 84.
  • Pearl Barley, Cream of, 25.
  • Pheasant, Purée of, 75.
  • Polish Soup, 39.
  • Portuguese Soup, 44.
  • Potato Balls, 106.
  • ” Broth, 90.
  • ” Cream, 45.
  • ” Soup, 46.
  • Purées of Meat, 73-76.
  • Rabbit, Purée of, 75.
  • Rice, 107.
  • Rice Balls, 108.
  • Rice, Cream of, 25.
  • Rice, Purée of, 68.
  • Rice, Savoury, 108.
  • Roux, 12.
  • Russian Soup, 56.
  • Salmon Soup, 84.
  • Scotch Broth, 91.
  • Seasoning, 3.
  • Sheep’s Head Broth, 92.
  • Sorrel Soup, 46.
  • Spinach Colouring, 105.
  • Spring Soup, 21.
  • Stock, General Remarks, on, 1-5.
  • Stocks, 7-11.
  • Straining Soup, 4.
  • Summer Soup, 47.
  • Thickening for Soups, 12.
  • Thick Soups, 24-33.
  • Thick Vegetable Soups made with Stock, 35-39.
  • Tomato Soup, 39.
  • ” ”, 47.
  • Turkish Soup, 56.
  • Turnips, Purée of, 69.
  • Veal Broth, 101.
  • Veal Soup (White), 58.
  • Veal Stock, 10.
  • Vegetable Purées, 61-69.
  • Vegetable Soups made with Stock, 35-39.
  • Vegetable Soups without Stock, 42-47.
  • Venison Soup, 33.
  • Vermicelli, 22.
  • Water Cress Soup, 57.
  • White Chicken Soup, 57.
  • White Veal Soup, 58.
  • Winter Vegetables, Purée of, 69.

Sauces

  • Anchovy Butter, 137.
  • Anchovy Sauce, 114.
  • Apple Sauce, 126.
  • Béchamel, 126.
  • Black Butter, 112.
  • Bread Sauce, 127.
  • Brown Sauce, 118.
  • Celery Sauce, 127.
  • Cold Sauces, 137-141.
  • Cream Sauce, 132.
  • Cucumber Sauce, 114.
  • ” ”, 118.
  • Cullis, 118.
  • Dutch Sauce, 112.
  • Egg Sauce, 114.
  • Game Sauce, 132.
  • Genoese Sauce, 113.
  • German Sauce, 133.
  • Gooseberry Sauce, 128.
  • Horse-radish Sauce (cold), 137.
  • Horse-radish Sauce (Dutch), 119.
  • Hot Sauces for Fowls, Ducks, etc., 126-130.
  • Hot Sauces for Game, 132-135.
  • Hot Sauces for Roasts, 118-124.
  • Italian Sauce, 113.
  • Lemon Sauce, 128.
  • Maître d’Hotel Sauce, 114.
  • ” ” ”, 120.
  • Mayonnaise Sauce, 138.
  • Melted Butter, 114.
  • Mint Sauce, 138.
  • Mushroom Sauce, 121.
  • Onion Sauce, 121.
  • Orange Sauce, 134.
  • Oyster Sauce, 115.
  • Parsley Sauce, 129.
  • Sauce Béarnaise, 122.
  • ” for Chops and Steaks, 122.
  • Sauce for Cold Fish, 139.
  • Sauce Gaillarde, 139.
  • ” Hollandaise, 115.
  • ” Moutarde, 140.
  • ” Piquante au Citron, 123.
  • Sauce Poivrade, 134.
  • ” Ravigote, 140.
  • ” à la Reine, 129.
  • ” Remoulade, 141.
  • ” Robert, 123.
  • ” Vinaigrette, 124.
  • Shrimp Sauce, 114.
  • Sour Cream Sauce, 135
  • Tomato Sauce, 124.
  • White Sauce, 130.

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