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.

• Quenelles, 106, 107.

• 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.

• Fish Sauces, 112-116.

• 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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EDINBURGH