Chapter VIII
The Various Garnishes for Soups
Royales
- No. 206Ordinary Royale
- No. 207Deslignac or Cream Royale
- No. 208Chicken Royale
- No. 209Game Royale
- No. 210Fish Royale
- No. 211Carrot or Crécy Royale
- No. 212Fresh Peas or St. Germain Royale
- No. 213Various Royales
- No. 214The Dividing-up of Royales
- No. 215Chiffonade
- No. 216Directions for Soup with Pastes
- No. 217Threaded Eggs
- No. 218Profiterolles for Soups