Stock, or Pot au Feu, 79
A Simple Stock, 80
Gouffé’s Receipt for Stock, or Bouillon, 80
Bouillon served at Luncheons, Germans, etc., 81
Amber Soup, or Clear Broth, 81
To make Caramel, or Burned Sugar, for coloring Broth, 82
Thickenings for Soup, 82
Additions to Beef Stock, to form Other Kinds of Soup, 82
Receipt for Force-meat Balls, 83
Soup, Macaroni, 83
“ Vermicelli, 84
Noodles, 84
“ to serve as a Vegetable, 84
Soup, Beef Noodle, 85
“ Spring, 85
“ Julienne, with Poached Eggs, 86
“ Asparagus, 86
Spinach Green, 87
Soup, Ox-tail, 87
“ Chicken (Potage à la Reine), 87
“ Purée of Chicken, 88
Soup, Plain Chicken, 88
“ Giblet, 88
“ Mock-turtle: Receipts for Egg and Meat Balls, 89, 90
“ Mock-turtle (simple), 91
“ Gumbo, 91
“ Gumbo and Tomato, 92
“ Mullagatawny (an Indian Soup), 92
“ Oyster, 93
“ Clam, 93
“ Bean, 94
“ Bean and Tomato, 94
“ Onion (Soupe à l’Ognon), 94
“ Vegetable, without Meat (Purée aux Légumes), 95
“ Corn, 96
“ Tomato, with Rice, 96
“ Tomato (Purée aux Tomates), 96
“ Sorrel (Soupe à la Bonne Femme), 97
“ Potato (No. 1), 97
“ Potato (No. 2), 98
Purée of String-beans, 98
Bisque of Lobsters, 98