Chapter X · Leading Culinary Operations · No. 237
237—Clear Soups
Clear soups, of whatever nature the base thereof may be, whether butcher’s meat, poultry, game, fish, shell-fish, or turtle, &c., are made according to one method only. They are always clear consommés to which has been added a slight garnish in keeping with the nature of the consommé.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 237, p. 98. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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