Soup and Sauce Book
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120
1903
English
- Preface
- General Remarks on Stock
- Stocks
- Clear Soups
- Thick Soups
- Thickened Vegetable Soups Made with Stock
- Vegetable Soups made without Stock
- Soups thickened with a Liaison of Cream and Yolk of Egg
- Vegetable Purées
- Meat Purées, Bisques, Fish Soups
- Broths
- Broths and Soups for Invalids
- Accessories
- Hot Sauces for Fish
- Hot Sauces for Roasts, Steaks, Cutlets, etc.
- Hot Sauces for Fowls, Ducks, Rabbits, etc.
- Hot Sauces for Game, etc.
- Cold Sauces
This is a collection of recipes for all types soups and sauces including vegetable soups, broths, stock, purees, hot sauces, and cold sauces -- and so much more. - Summary by Larry Wilson
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