A guide to modern cookery

The correct consistence of the soup is got by means of milk instead of consommé. 3. Creams do not require egg-yolk leasons. 4. They are not buttered, but they are finished with one-fifth or two-fifths pint of fresh cream per quart. Creams allow of the same garnishes as the veloutés. 244—SPECIAL SOUPS AND THICKENED CONSOMMÉS These are of different kinds, though their preparation remains the same, and they do not lend themselves to the requirements of veloutés or creams. I should quote as types of this class the Ambassador, à l’Américaine, Darblay, Faubonne, &c. The same holds good with thickened consommés, such as “Germiny,” “Coquelin,” &c. 245—VEGETABLE SOUPS These soups, of which the “Paysanne” is the radical type, do not demand very great precision in the apportionment of the vegetables of which they are composed; but they need great care and attention, notwithstanding. The vegetables, in the majority of cases, must undergo a long stewing in butter, an operation the object of which is to expel their vegetable moisture and to saturate them with butter. In respect of others which have a local character, the vegetables should be cooked with the diluent, without a preparatory stewing. 246—FOREIGN SOUPS In the course of Part II. of this work I shall allude to certain soups which have a foreign origin, and whose use, although it may not be general, is yet sufficiently common. If only for the sake of novelty or variety, it is occasionally permissible to poach upon the preserves of foreign nations; but apart from this there exist among the recipes of foreigners many which can but enrich their adopter, besides being generally appreciated. =2. Braising, Poaching, Sautés, and Poëling.= Except for the roasts, grills, and fryings, which will be discussed later, all culinary operations dealing with meat are related to one of the four following methods: Braising, _poëling_, poaching, and sautés. These four methods of cooking belong, however, to the sauces, and this explains how it is that the latter hold such a pre-eminent position in French cookery. Before devoting any attention to particular formulæ, which will be given