Master Book of Soups: Featuring 1,001 Titles and RecipesApplewood Books, 2008 M07 22 - 244 pages Henry Smith's 1900's ""The Master Book of Soups"" provides 1,001 different soup recipes from all around the world, allowing the home cook to create simple, inexpensive and satisfying meals. |
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30 minutes add 2 ozs add milk barley bay leaf beans Beef consommé blend boil and simmer bones bouquet garni brown Brunoise butter 2 ozs cabbage carrots cayenne pepper celery chervil chicken broth chicken consommé Chicken soup chopped parsley CHOWDER clove cold water consommé garnished cook Cream of Chicken cream or evaporated CRÈME cut in small cut julienne style diced eggs evaporated milk flour Garnish the soup grated cheese heat juice leeks lemon meat minced mixed onion ounces of butter paprika parsley pints pints Cream pints milk pints veal stock pints water portions POTAGE potatoes Prepare 3 pints quenelles re-heat salt and pepper sauce Sauté scalded milk Season to taste season with salt shredded sieve sliced onion slowly small dice small squares soft sprig stirring constantly Strain sugar tablespoons tapioca teaspoon teaspoon salt tender thyme tomatoes truffles turnips veal vegetables Yield yolks