-
recipes for
potages is Le
Viandier (c. 1300),
which includes twenty-seven
recipes for
various potages,
placed under the
heading "
potages lyans" (thickened...
-
cream in his Book of
Soups (Le
Livre de
Soupes et des
Potages contenant plus de 400
recettes de
potages français et étrangers, 1875). David, p. 40 Brisse...
- Purée Mongole, also
called Cream Mongole, is a
creamed split pea-tomato soup of
unknown origin; a
recipe for it was
printed in 1889. Po****r
during the...
-
varieties are
higher in lysine. It is used
mainly in soups, stews, and
potages. It is the
primary ingredient of the
Italian dish
orzotto and one of the...
-
French book Du fait de
Cuisine (From the Kitchen) has many
recipes for
potages and "sops"
including several regional variants.
During the seventeenth...
- co****,
traditional peasant fare of
pease pottage (or
pease porridge),
Potage Saint-Germain, made of
fresh peas and
other fresh greens braised in light...
-
before the
potages and
sauced meats or, sometimes,
alongside them in a
large first service.
Roasted meats, fowl, game, and
additional potages follow, presented...
-
Carrot soup (referred to in
French as
potage de Crécy,
potage Crécy,
potage à la Crécy, purée à la Crécy and crème à la Crécy) is a soup
prepared with...
- of
dairy and eggs Crème liqueur, a
sweet liqueur Cream soups (French:
potages crèmes), such as crème
Ninon All
pages with
titles containing crème Cream...
-
Oxtail soup is a soup made with beef tails. The use of the word "ox" in this
context is a
legacy of nomenclature; no
specialized stock of beef animals...
