Clear Soups (Consomms) Ailerons: Chicken consomm containing chicken wings which have been deboned, stuffed with

a rice mixture, and braised. Ambassadeurs: Chicken consomm garnished with royales, chopped truffles and mushrooms, and diced chicken breast. Bergere: A thickened oxtail consomm with asparagus tips, finely-minced mushrooms, tarragon leaves, and shreds of chervil. Bouquetiere: Chicken consomm with a selection of seasonal vegetables (usually blanched separately in stock or salted water, then added to the consomm). Brunoise: Similar to Bouquetiere, but the vegetables used will be cut in brunoise (see above). Carmen: After the operatic heroine, this Spanish-influenced soup adds tomato puree, tomatoes, julienned bell peppers, rice, and shreds of chervil to the consomme. Celestine: Consomme garnished with julienned strips of crepes.

Diane: A game consomme garnished with the julienned game meat, diced truffles, and Madeira. Ecossaise: Mutton broth with pearl barley, brunoised vegetables, and diced boiled mutton. Flamande: Consomme with diced royales, green peas, chervil shreds, and pureed Brussels sprouts. George Sand: After the famous author, this is a fish consomme garnished with fish quenelles with crayfish butter, and quartered morel mushrooms. Croutons spread with soft carp roe are served separately with this soup. Girondine: Consomme with royales, chopped ham, and julienned carrots.

Hongroise: Consomme with tomatoes and paprika, garnished with rounds of chicken forcemeat and quenelles of calves liver. Joinville: Consomme garnished with quenelles of different flavours; in red, white, and green. Martiniere: Chicken consomme garnished with peas, chervil shreds, and rounds of stuffed cabbage. Medicis: After the noble Italian family; consomme garnished with green and red royales and shreds of chervil Nilson: Consomme with quenelles of ham and chicken, green peas, chervil, and chopped truffles and chives. Orge Perle: The name is French for pearl barley; and it is simply pearl barley prepared separetely and placed in the consomme.

Parisienne: Consomme flavoured with leeks; and garnished with julienned leeks and potatoes. Princesse: Chicken consomme garnished with diced grean-pea royale; pearl barley and thin slices of chicken breast. Quenelles a la Viennoise: and calf liver Consomme garnished with quenelles of fennel

Rachel: Chicken consomme garnished with julienned artichoke bottoms; croutons topped with bone marrow will be served separately alongside the soup. Rossini: After the famous composer; chicken consomme flavoured with truffle essence; garnished with profiteroles stuffed with foie gras puree, and chopped truffles. Rubens: Tomato/chicken consomme, served with the shoots of hop vines. Trevise: truffles. Consomme garnished with julienned chicke, tongue, and

Vatel: In honour of the Vatel who is the subject of the Depardieu movie Id mentioned above. Fish consomme enriched with a sole fumet, garnished with rounds of royale made with crayfish, and lozenges of sole fillet.

Name Aileron Albion Alexandra

Base (and flavourings to be added with the clarification) Chicken Ordinary Thickened

Garnish Chicken wings (boned, stuffed)

Allemande Alsacienne

Thickened, flavoured with genievre (Dutch gin) Onion

Foie Gras; Asparagus; Truffle; coxcombs Julienne of chicken; Chicken Quenelle; Shredded lettuce Red cabbage; Frankfurter slices Fine pasta; Profiteroles stuffed with Foie Gra

Ambassador

Chicken

Ambassadrice Created by Escoffier for Rachel, wife of the French Ambassador Ancienne

Chicken

See Petite Marmite

Anadalouse

Tomato puree

DArenberg

Chicken

Royale dice; Chopped Truffle Mushrooms White of chicken in dice Royales of truffles (black) Tomato dice (red) Peas (green) Julienne of chicken and mushroom Toast spread with pureed vegetab (originally from the stockpot but n separately prepared) andgraniteed Dice of tomatoroyale Dice of tomato Julienne of ham Boiled rice Egg threads Small round Chicken quenelle Roundels of Asparagus royale Balls of carrot, turnips, truffles, pe Julienne of Chicken

Aurore

Thickened, Coloured with Tomato puree Ordinary

Beatrice

Belle Fermiere

Ordinary

Belle Gabrielle

Thickened

Semolina Roundels of chicken farce, blende tomato, Royale Cabbage French beans Pasta Rectangles of chicken mousseline

tails Gabrielle d'Estre, duchess of Beaufort was born in 1571, became the mistress of Henri IV of Franceand died at the age of 28. There is a famous painting of her pinching her sisters nipple Berchoux

Game

Chestnut royale, julienne of truffle mushrooms

Bergere Berny

Oxtail, thickened Thickened

Blanc-manger

Chicken

Bohemienne

Chicken, thickened

Boieldieu

Chicken, thickened

Bortsch

Beetroot

Asparagus tips,wildmushrooms, ta leaves, chervil shreds Balls ofdauphinoisepotato, combi chopped roasted almonds, truffles shreds Green peas Chervil Small chicken tartlets servedseper Foie gras royale Small profiterole (stuffed with Fo served separately Three sorts ofquenelle: Foie Gras Chicken Truffle Julienne ofleeks,carrot, onion,cabbage,celery, beetroot sof butter Cubes of beef, slices of duck brea Cocktail sausages or duck forcem patties Sour creamseperately

Bouquetiere

Chickened, thickened

Bourbon Bourdaloue

Thickened

Bretonne Brieux Thickened

French beans, asparagus tips, carr turnips shaped and pre-cooked a bouquet Sago, large quenelles cut into fleu truffles, chervil Four differentroyale cut into shap Tomato (red dice) Plain (white lozenges) Asparagus (green leaves) Carrot (orange stars) Julienne of leeks, celery, onion, m Chervil or parsley shreds Pistachio royalecut into stars

Brittania Brunoise Brunoise always means small (1/16th inch) dice. Created by Caremeand named after the Bruncy area noted for its spring vegetables Canaclaise

Thickened

Truffle dice Japon (Tapioca) pearls Lobster royale, truffles Carrot, turnip, leek, celery, peasbrunoise (small cubes) Chervil. Can add rice, barley, quenelle etc

Fish, thickened

Carmelite

Fish thickened with arrowroot

Oysters, julienne fillets of sole Whiting quenelle Roundels of fish forcemeat Plain boiled rice

Carmen

Add tomato puree when clarifying

Castellane

Game with woodcock

Celestine

Thickened

Tomato dice Pepper dice 1 tbs plain boiled rice Chervil Two royales: Woodcock Lentils with hard boiled egg yolks Julienne of woodcock Lozenges cut from a sandwich of and chickenforecemeat; truffles

Chartreuse

Thickened

Three different ravioli: Spinach, foie gras, and mushroom Chervil

District of France Chasseur

Game

Chatelaine

Chicken thickened

Cheveux dAnges (Angel Hair) Chevreuse

Chicken

Julienne of mushroom and game q Profiteroles stuffed with game for served separately Soubise (onion) and artichoke Ro diced; Chicken quenelles stuffed with ch puree Angel hair pasta

Chicken

Large chicken quenelle stuffed wi asparagus puree; truffle julienne

Colbert

Plain

Spring vegetables and small (e.g.q poached eggs

Colombine Columbar is latinfor pigeon Comtesse

Chicken

Vegetables; julienne of pigeon bre poached pigeon eggs

Chicken, thickened

Crecy Crecy alwys means carrots in culinary French. Area of Francenoted for prolific growth of carrots. Scene of the Battle of Crecy 1364 when Edward III defeated Philippe de Valois Croutes-au-pot

Chicken, thickened

Lozenges of asparagus Royale; ro stuffed lettuce; round quenelles w truffles Carrot Royale; carrot brunoise; ch parsley

Petite Marmite

Dice of vegetables;croutes separat