238—Thick Soups

These are divided into three leading classes as follows:—(1) The Purées, Cullises, or Bisques. (2) Various Veloutés. (3) Various Creams.

Remarks.—Though the three preparations of the first class are practically the same, and, generally speaking, the Cullises and the Bisques may be considered as purées of fowl, game, or shell-fish, it is advisable to distinguish one from another by giving each a special name of its own.

Thus the word Purée is most suitably applied to any preparation with a vegetable base. The term Cullis is best fitted to preparations having either poultry, game, or fish for base, while bisque, in spite of the fact that in former days it was applied indiscriminately to purées of shell-fish, poultry, pigeons, &c., distinctly denotes a purée of shell-fish (either lobster, crayfish, or shrimp, &c.).

In short, it is imperative to avoid all ambiguities and to give everything its proper name, or, at least, that name which identifies it most correctly.