CHAPTER VI.--ON SOUPS AND BROTHS.

Chapter 662 wordsPublic domain

Grand bouillon, 124. Rules for making nourishing broth, 125. How to make a stock-pot, 126. Celery to flavour soup, 129. Broth, 130. The great English soups and broths, 131. Carème and turtle soup, 133. Stocks for white soup, 133. French soups, 134. Purée à la Reine, des carottes au riz, de lapins, à la Chantilly, &c., 134. Soup for winter and spring months, 135.