Potage
à la Chanoinesse is white soup with quenelles of fish, and mackerel roe cut in small square pieces.
à la Chasseur is game soup garnished with pieces of the game.
à la Colbert is white soup with poached eggs.
à la Comtesse is white soup of veal stock and sweetbreads, with dice of fried bread.
à la Créole is a variety of crab soup.
à la Czarina is a white soup garnished with shreds of ham, olives and tarragon, and sultanas.
à la Duchesse is a white soup garnished with quenelles.
à l'Écossaise is Scotch broth of mutton with barley, chopped parsley, and vegetables cut in dice. Sheep's-head soup is also called by this name.
à la Florenza is a white soup with macaroni and grated cheese.
à la Frankfort is a chicken soup garnished with asparagus points.
à la Friar Tuck is a chicken soup garnished with pieces of the chicken and shreds of leeks.
à la Garcia is a tomato soup with tapioca and grated cheese.
à la Gitana is a brown soup made of meat and game of various sorts, with onions, potatoes, celery and mushrooms; served with the vegetables and pieces of the meat and game.
à la Gouffé is a tapioca soup garnished with strips of chicken, tongue and truffles.
à la Grecque is pea soup and Jardinière soup, with pieces of braised mutton. Another Potage à la Grecque is a fish soup with tomatoes, garnished with oysters.
