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قراءة كتاب Fifty Soups
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اللغة: English
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Transcriber's Note
Obvious typographical errors have been corrected in this text. For a complete list, please see the bottom of this document.
FIFTY SOUPS
BY
THOMAS J. MURREY,
Formerly professional caterer of the Continental Hotel, Philadelphia,
Astor House, New York, and other leading
hotels. Author of "Salads and Sauces,"
"Valuable Cooking Recipes," etc.
EIGHTH EDITION
NEW YORK
FREDERICK A. STOKES COMPANY
PUBLISHERS
Copyright, 1884
By WHITE, STOKES, & ALLEN.
CONTENTS.
| Remarks on Soups, | 7 |
| Artichoke Soup, | 12 |
| Asparagus Soup, | 12 |
| Barley Soup, | 12 |
| Beans, Puree of, | 33 |
| Beef Stock, | 9 |
| Beef Tea, | 13 |
| Bouille-Abaisse, | 15 |
| Cauliflower Soup, | 16 |
| Celery, Cream of, | 20 |
| Chestnut Soup, | 16 |
| Chicken Broth, | 17 |
| Chicken Soup, | 17 |
| Chicken Soup, no. 2, | 18 |
| Clam Broth, | 18 |
| Clam Chowder, | 19 |
| Clam, Puree of, | 33 |
| Consomme, | 20 |
| Consomme Colbert, | 20 |
| Crab, Bisque of, | 13 |
| Cream Soup, | 21 |
| Croutons for Soup, | 11 |
| Fish Chowder, | 22 |
| German Soup, | 23 |
| Giblet Soup, | 23 |
| Glaze for Soup, | 11 |
| Green Turtle Soup, | 23 |
| Gumbo Soup, | public@vhost@g@gutenberg@html@files@25007@[email protected]#Page_26" class="pginternal" |