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Remarks On Soups(50 Soups)
Soups, like salads, present an excellent opportunity for the cook to
display good taste and judgment.
The great difficulty lies in selecting the most appropriate soup for
each particular occasion; it would be well to first select your bill of
fare, after which decide upon the soup.
The season, and force of circumstances, may compel you to decide upon a
heavy fish, such as salmon, trout, or other oleaginous fishes, and heavy
joints and entrees.
Under these circumstances it must necessarily follow that a light soup
should begin the dinner, and _vice versa_; for large parties, one light
and one heavy soup is always in order.
There is as much art in arranging a bill of fare and harmonizing the
peculiarities of the various dishes, as there is in preparing the colors
for a painting; the soup represents the pivot upon which harmony
Soups may be divided into four classes: clear, thick, purees or bisques,
and chowders. A puree is made by rubbing the cooked ingredients through
a fine sieve; an ordinary thick soup is made by adding various
thickening ingredients to the soup stock; clear soups are, properly
speaking, the juices of meats, served in a convenient and appetizing
Chowders are quite distinct from the foregoing, being compounds of an
infinite variety of fish, flesh, fowl, or vegetables, in proportions to
suit the fluctuating ideas of the cook; the object sought is to prepare
a thick, highly seasoned compound, without reducing the ingredients to
the consistency of a puree.
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