The Soup and Sauce Book

About this eBook

Author

Douglas, Elizabeth

Title

The soup and sauce book

Original Publication

United Kingdom: Grant Richards,1903.

Credits

The Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Sauces

Category

Text

Project Gutenberg

eBook-No. 68446

Release Date

July 2, 2022

Copyright

Public domain in the USA.

Contents

1. 1.The New Cookery Books
2. 2.THE NEW COOKERY BOOKS.
3. 3.The Soup and Sauce Book
4. 4.Preface
5. 5.Table of Contents — Soups — Sauces
6. 6.General Remarks on Stock
7. 7.Stocks — Common Stock — Brown Soup Stock — Clear Brown Stock — Consommé — Chicken Stock — Veal Stock — Economical Stock for thick Soups, Purées, etc. — General Remarks on Soups
8. 8.Clear Soups — Brunoise — Consommé with poached eggs — Croûte au pot — Croûte au pot gratinée — Game Soup — Imperial Soup — For Custard — Julienne — Macaroni Soup — Spring Soup — Vermicelli — Other Clear Soups
9. 9.Thick Soups — Brown Soup — Cream of Pearl Barley — Cream of Rice — Giblet Soup — Hare Soup — Left-over Soup — Mock-Turtle — Mulligatawny — Ox-tail Soup — Venison Soup
10. 10.Thickened Vegetable Soups made with Stock — Artichoke Soup — Asparagus Soup — Cauliflower Soup — Celery Soup — Chestnut Soup — Green Pea Soup — Mushroom Soup — Polish Soup — Tomato Soup — Vegetable Soups made without Stock — Artichoke Soup — Carrot Soup — Celery Cream — Mock Bisque — Portuguese Soup — Potato Cream — Potato Soup — Sorrel Soup — Summer Soup — Tomato Soup
11. 11.Soups thickened with a Liaison of Cream and Yolk of Egg — Brown Bread Soup — Cauliflower Cream — Cream of Rice with Parmesan — Cucumber Soup — Dutch Soup — Flemish Soup — Friar’s Chicken — Italian Macaroni Soup—I — Macaroni Soup—II — Russian Soup — Turkish Soup — Water-cress Soup — White Chicken Soup — White Veal Soup
12. 12.Vegetable Purées — Purée of Asparagus — Purée of Black Beans — Purée of Broad Beans — Purée of Carrots — Purée of Endive — Purée of Green Peas—I — Purée of Green Peas—II — Purée of Italian Dried Green Peas — Purée of Lentils — Purée of Onions — Purée of Rice — Purée of Turnip — Purée of Winter Vegetables
13. 13.Meat Purées — Purée of Fowl à la Reine — Purée of Fowl à la Reine Margot — Purée of Hare — Purée of Pheasants — Purée of Rabbit
14. 14.Bisques — Crab Bisque — Lobster Bisque — Oyster Bisque
15. 15.Fish Soups — Bouillabaisse — Fish Soup — Oyster Soup — Salmon Soup
16. 16.Broths — Barley Broth — Chicken Broth — Cockie Leekie — Game Broth — Hotch Potch — Potato Broth — Scotch Broth — Sheep’s Head Broth
17. 17.Broths and Soups for Invalids — Beef Essence — Beef Tea—I — Beef Tea—II — Beef Tea—III — Calves’ Foot Broth (or Jelly) — Chicken Broth — Chicken Custard — Chicken Panada — Game Panada — Chicken Tea — Mutton Broth — Veal Broth
18. 18.Accessories — Croûtons — Custards for Clear Soup — Force-meat Balls — Green Colouring — Potato Balls — Quenelles of Chicken, Game, Hare or Rabbit — Quenelles of Marrow — Rice — Savoury Rice — Rice Balls
19. 19.Sauces
20. 20.Hot Sauces for Fish — Black Butter — Dutch Sauce — Genoese Sauce — Italian Sauce — Maître d’Hotel — Melted Butter — Oyster Sauce — Sauce Hollandaise
21. 21.Hot Sauces for Roasts, Steaks, Cutlets, etc. — Brown Sauce or Cullis — Cucumber Sauce — Dutch Horse-radish Sauce — Maître d’Hotel—I — Maître d’Hotel—II — Mushroom Sauce — Onion Sauce — Sauce Béarnaise — Sauce for Chops or Steak — Sauce Piquante au Citron — Sauce Robert — Sauce Vinaigrette — Tomato Sauce
22. 22.Hot Sauces for Fowls, Ducks, Rabbits, etc. — Apple Sauce — Béchamel — Bread Sauce — Celery Sauce — Gooseberry Sauce — Lemon Sauce — Parsley Sauce — Sauce à la Reine — White Sauce
23. 23.Hot Sauces for Game, etc. — Cream Sauce — Game Sauce — German Sauce — Madeira Sauce — Orange Sauce — Sauce Poivrade — Sour Cream Sauce
24. 24.Cold Sauces — Anchovy Butter — Horse-radish Sauce — Mayonnaise Sauce — Mint Sauce — Sauce for Cold Fish — Sauce Gaillarde — Sauce Moutarde — Sauce Ravigote — Sauce Remoulade
25. 25.Index — Soups — Sauces

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