Soups may be divided into two classes: Firstly, Clear, transparent soups, or consommes, of meat, game, or poultry, varying according to the floating garnish added to them. Secondly, Thick soups, including purees of game, vegetables, etc.

At a large dinner, when there are two soups, one is thick and the other clear.

Clear Soups - Consommé

à l'Alexandra is garnished with small round slices of chicken, and cherries. à la Baraquine is garnished with tapioca, and strips of chicken and truffles. à la Baviere has quenelles made of semolina.

à la Berlin has shreds of leeks, little rounds of pancake, and of red, yellow and white custard, and sago. à la Bernhardt has little slices of marrow, tiny quenelles, and watercress. à la Brabanconne is a fish soup garnished with fish quenelles cut in slices, and prawns. à la Brunoise has vegetables cut in small dice.

This is sometimes called Potage

Faubonne. à la Capricieuse is garnished with tiny quenelles, button mushrooms and dried cherries.

Consomme

à la Celestine has a garnish of little pancakes cut in strips. à la Chasseur has little quenelles of game. A clear game soup is also called by this name. à la Chiffonade has lettuce stamped out with a cutter, and peas. à la Christina is garnished with chestnuts and cherries. à la Clermont has little slices of onion fried brown. à la Colbert has a garnish of lettuce, celery,

Jerusalem artichokes, and button onions. à la Condorcet is a clear game soup, garnished with quenelles of game, foie gras cut in dice, and asparagus points. à la Crecy is garnished with shreds of carrot.

à la D'Artois, has a garnish of peas. or à la Saint-Germain à la D'Esclignac has a garnish of turnips and small squares of custard. à la D'Orléans has little quenelles coloured green, red and white. à la Duc de York is a clear game soup, garnished with quenelles of game. à la Duchesse is garnished with little balls of a light cheese paste, and small shapes of vegetables. à la Dufferin is a clear curried fish soup. It is served with rice and little round slices of fillets of sole. à la Dustan has haricot beans.

à l'Empire has strips of red and white custard, shreds of truffle and tarragon, and pea shapes of cucumber, carrot and turnip. à la Fermiére is garnished with button mushrooms. à la Florentine has cheese quenelles. This is sometimes called à la Venitienne.

à la Francaise has a mixed vegetable garnish. With the addition of rice it is called a la Fleury. à la Grande has little anchovy quenelles and Duchesse cheese quenelles, and shreds of chicken and tongue. à la Hélène has little shapes of red, green, yellow and white custard, made of tomato, cucumber, yolk and white of egg. à l' Imperatrice, has poached eggs. or aux oeufs poch'es à l' Imperiale has small shapes of custard, which may be white or coloured red and green. à l' Indietine is clear Mulligatawny soup.

à l' Innocent has shreds of chicken and almonds, with quenelles, and little shapes of custard. à la Jardiniere is garnished with vegetables cut in small fancy shapes. à la Jerusalem has Jerusalem artichoke cut into very small balls. à la Julienne has a garnish of vegetables cut in strips. à la Kursel is Printaniere soup with lettuce.

à la Lelie has shreds of chicken, almonds, carrot and tarragon. à la Macédoine is garnished with several kinds of vegetables. à la Marie has small squares of custard, shreds

Louise of ham, and artichoke bottoms.

à la Montglas has quenelles made of liver forcemeat. à la Napoleon has tiny rissoles in paste boiled in the consomme. à la Nivernaise has vegetables cut in thin small shapes, Italian paste, and quenelles cut in slices. Another soup which bears the same name is garnished with quenelles made of a puree of carrots.

à la Parmentier has quenelles made of potatoes.

à la Poissonniére is garnished with quenelles of fish.

à la Pompadour has little shapes of vegetables and custard of several different colours.

à la Portugaise is garnished with shreds of leeks, and

French plums.

à la Prince has turnips cut into little balls.

à la Prince de has little pieces of chicken enveloped Galles in forcemeat, pieces of custard cut in the same shape, and asparagus points.

à la Princesse is a clear chicken soup, garnished with vegetables cut in fancy shapes.

à la Printaniére, has early summer vegetables cut in or Potage small shapes, with green peas and printanier asparagus points. With the addition of squares of custard, it is Printanier a la Royale.

à la Rachel has green, red, and black quenelles, made with tarragon, lobster, and truffle. Another soup of this name is garnished with little shapes of steamed white and yolk of egg, carrot, turnip, and French beans.

à la Romaine has little quenelles made of breadcrumbs.

à la Rosiére has little cheese quenelles and ham quenelles.

à la Royale has small squares of custard.

à la Russe has shreds of carrot, celery, and leek.

à la semoule, are respectively garnished with semo-au riz, and lina, rice, and tapioca.

au tapioca

à la Sévigné has little balls of chicken cream.

à la Sicilienne has shreds of lemon peel, truffle and tarragon, and skinned and stoned grapes. à la Valetta has slices of Tangerine orange and shreds of the peel.

à la Xavier has a garnish of vegetables cut in threads.

au macaroni are garnished with macaroni and and au vermi- vermicelli. Grated Parmesan celle should be served with these soups.

aux choux farcis has stuffed Brussels sprouts.

aux epinards has quenelles made with spinach.

aux huitres is garnished with oysters.

aux nouilles has poached strips of German nouille paste, made of flour, yolks of eggs, and milk.

aux pates d'Italie sometimes called Potage aux lazagnes, has pieces of Italian paste.

aux petits jam- has little quenelles of ham. bonneaux aux pointes has asparagus heads.

d'asperges aux pommes has potatoes cut in the shape of olives olives.

aux profiteroles has little baked balls of a light choux paste, often flavoured with cheese.

aux quenelles has very small quenelles.

aux trois racines is garnished with carrot, turnip, and celery.

Bouillon is gravy soup, or broth. It may be served a la Colbert, with poached eggs, or au riz, with rice.

Croûtes au pot has toasted crusts, or baked croûtons of bread, and shreds of vegetables. This is often served in little fireproof pots as Petite marmite.

de poisson is a clear fish soup.

de riz au gras is Brunoise or Jardinière soup with the addition of rice. Garbure

à la Chantilly is a clear soup made of beef and game stock; the stock meat and vegetables cut in neat pieces, are served with it in a separate dish.