Potage With Cabbage

Take four cabbages, with, curling leaves; wash them clean, blanch and braize them with a little seasoning; observing however, that for a soup they are not to be so highly seasoned as for an entree. Your soup may be prepared as in No. 1. Cut the cabbages into quarters, and put them into the soup when the latter is in the tureen. This broth is to be prepared plain, and kept clear, as the cabbages, being braized, are very tasty; cut them nicely on the top of the tureen.

German Cabbage Soup

Take a white cabbage, mince and wash it well, and let it sweat on a slow fire in a little butter. When it begins to get tender and to be a little reduced, moisten it with half broth and half gravy of veal very clear; skim off the fat, and when the soup gets of a fine brown colour, throw in slices of bread cut the size of a penny thus (), and send up.

Soupe A La Bonne-Femme; Or Good Woman's Soup

Take two handfuls of sorrel; after having taken off the stalks, put the leaves one above another and mince them. Take the hearts of two or three cabbage-lettuces, which mince likewise. Wash the whole well, then take about two ounces of fresh butter, and put the herbs to melt in a small stock-pot. When so, moisten with broth*, and let it boil for an hour. Skim off the fat, and throw in a little sugar, to take off the acidity of the sorrel. Then thicken the soup with the yolks of eight eggs, mixed with a little cream. Remember to keep a little broth to soak the bread in, for this could not be done in broth after it is thickened.

Potage Aux Nouilles

Take a handful or two of flour, with which mix a little salts, the yolks of three eggs, a little water, and a small bit of butter. Let this paste be as compact as possible. Spread it very thin on the table, next cut it into small slices as a Julienne; then blanch it in water, drain it, and let it cool, in order to get rid of the flour, which might spoil the appearance of the soup. Throw the paste into some rich broth, and let it stew till it is mellow. You may introduce either turnip broth, or puree as above.

* If you have in the larder, the back and legs of a roast fowl, put them into a stew-pan with a few carrots, turnips, and celery; a little parsley and chervil, etc.; moisten with some good broth; let the whole boll till thoroughly done, and skim it well, strain it, and moisten the sorrel with this.

Soupe A La Borgosse

This soup, although a potage de desserte, has some admirers even amongst the first epicures. If you should have left in your larder a small quantity of rice soup or peas soup, or good woman's soup, mix and make them hot, but without boiling, as the thickening would most undoubtedly curdle. Rub the whole thorough a tammy, and put it into a stew-pan au bain marie. Then boil some green Windsor beans; when done, skim them, and throw them into the soup; when you are going to send up, put in some bits of bread cut into dice, fried in butter, and well drained of the butter.

Milk Soup, With Almond Laurel

Boil in a quart of milk, a leaf of almond laurel, some sugar, and a little salt. Thicken it with the yolks of six eggs just as you are going to send up. As to the bread, crumb only is used in this instance, which is to be shaped of the size of a penny, and glazed in the oven with sugar. Lay it in the tureen, and pour the soup over when you send up.

Potage Au Lait D'Amande

Boil a quart of milk as above, seasoned with a little salt. The bread as in No. 32. Put a quarter of a pound of sweet almonds and a dozen of bitter ones, into hot water, peel them, and pound them in a mortar; moisten with a little milk, to prevent their turning into oil. When sufficiently fine, rub them through a tammy, and throw them into the soup instead of a thickening. They must not boil.

Spring Soup

Take carrots, turnips, heads of celery, and small onions, cut into the shape of olives, blanch them, in winter; but in summer, fry them with a little butter, and put them to boil in clear broth, with a little sugar. Have ready the green tops of asparagus, and French beans cut into lozenges, which have been boiled separately in water very green, put them into the soup, when you send up, with slices of bread cut of the size of a penny, and soaked separately in a little broth; if you have any peas ready, you may put in some likewise.