The soup and sauce book
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About This Book
"The Soup and Sauce Book" by Elizabeth Douglas is a comprehensive culinary guide that delves into the art of preparing a variety of soups and sauces. From traditional favorites like Turkish Soup and White Chicken Soup to unique creations such as Water-cress Soup and Gooseberry Sauce, this book offers a diverse range of recipes to tantalize the taste buds. With detailed instructions and ingredient lists, readers can explore a world of flavors and textures through the carefully curated collection of recipes. Whether you're a seasoned chef or a novice cook, this book is a valuable resource for en...
Chapters (341)
- The New Cookery Books
- THE NEW COOKERY BOOKS.
- The Soup and Sauce Book
- Preface
- Soups
- Sauces
- General Remarks on Stock
- 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
- 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
- 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
- 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
- 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
- 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
- Meat Purées
- Purée of Fowl à la Reine
- Purée of Fowl à la Reine Margot
- Purée of Hare
- Purée of Pheasants
- Purée of Rabbit
- Bisques
- Crab Bisque
- Lobster Bisque
- Oyster Bisque
- Fish Soups
- Bouillabaisse
- Fish Soup
- Oyster Soup
- Salmon Soup
- Broths
- Barley Broth
- Chicken Broth
- Cockie Leekie
- Game Broth
- Hotch Potch
- Potato Broth
- Scotch Broth
- Sheep’s Head Broth
- 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
- 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
- Sauces
- Hot Sauces for Fish
- Black Butter
- Dutch Sauce
- Genoese Sauce
- Italian Sauce
- Maître d’Hotel
- Melted Butter
- Oyster Sauce
- Sauce Hollandaise
- 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
- 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
- Hot Sauces for Game, etc.
- Cream Sauce
- Game Sauce
- German Sauce
- Madeira Sauce
- Orange Sauce
- Sauce Poivrade
- Sour Cream Sauce
- Cold Sauces
- Anchovy Butter
- Horse-radish Sauce
- Mayonnaise Sauce
- Mint Sauce
- Sauce for Cold Fish
- Sauce Gaillarde
- Sauce Moutarde
- Sauce Ravigote
- Sauce Remoulade
- Index
- Soups
- Sauces
- [Pg v]
- [Pg vi]
- [Pg vii]
- [Pg viii]
- [Pg 1]
- [Pg 2]
- [Pg 3]
- [Pg 4]
- [Pg 5]
- [Pg 6]
- [Pg 7]
- [Pg 8]
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- [Pg 66]
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- [Pg 70]
- [Pg 71]
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- [Pg 73]
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- [Pg 128]
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- [Pg 137]
- [Pg 138]
- [Pg 139]
- [Pg 140]
- [Pg 141]
- [Pg 143]
- [Pg 144]
- [Pg 145]
- [Pg 146]
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More by Elizabeth Douglas
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