646—Remarks relative to the Possible Variations of the Four Preceding Recipes

A large variety of this kind of soups may be prepared by using the quantity prescribed of salep, buckwheat, oatmeal, barley-meal, &c.

These soups derive a particular and agreeable flavour from their cohering element.

The chief point to be remembered in their preparation is their consistence, which should be that of a thin cream.

When too thick, these soups are pasty and disagreeable; when too thin, they are insipid; hence the desirability of aiming at a happy medium.

Their garnish is exceedingly variable, the more preferable forms being small bread dice fried in clarified butter, pressed; peeled tomatoes cut into dice and tossed in butter; small printaniers, brunoises, juliennes, paysannes, or well-poached rice.

Thus, from the typical recipe of these soups, a whole series may be prepared, which need not be gone into separately here.