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Classic
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page 27
II. LEAN SOUPS. HALF THICK.
38.Potage velour...............Soup with starch, eggs and butter.
20.Potage andaloux.............Lean or fat.
39.Potage Parmentier...........Cream of potatoes.
40.Semoule au lait.............Semolia with milk.
III. LEAN SOUP. PUREE OR CREAM.
41.Potage Princesse.......Puree of bread.............{Lean or fat.
27.Potage St Germain......Cream of green peas........{
28.Potage Conde...........Cream of white kidney beans{
29.Potage Musard..........Cream of red kidney beans..{
30.Creme de lentilles.....Cream of lentils...........{
42.Creme de poturons......Cream of pumpkins..........{
43.Creme de mais..........Cream of sweet corn........{
44.Creme Duchesse BuckinghamCream of almonds........{
45.Bisque de homards......Cream of lobsters..........{
PUREES OF CREAM.
GENERAL REMARKS.
The puree or cream is quite a thick soup, very palatable and substantial. It is
made out of fowl, game, vegetables, or fish. In every case you have first to
cook well the particular materials until tender and to sift them through a
sifter to obtain quite a clear pap; to which you add what the French cooks call
a "liaison," binding, to unite all the parts together. This is made with yolks,
cream and butter (also sometimes flour or starch), and don't forget
1st. That this "liaison" should be added only when ready to serve
2d. That the sauce pan shall be placed on a corner of the range and that you
should add some of the hot pap to your "liaison" before you pour it in the sauce
pan.
3d. That you should never allow a soup to boil after you have poured in a
"liaison."
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