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Definitions of soup by Escoffier
• Clear soups, which are always “clear consommés with a slight garnish in keeping
with th...
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11 definitions of soup by escoffier

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11 definitions of soup by escoffier

  1. 1. Definitions of soup by Escoffier • Clear soups, which are always “clear consommés with a slight garnish in keeping with the nature of the consommé”. • Purees, which are made from starchy vegetables and are thickened with rice, potato or soft bread crumbs. • Cullises, which use poultry, game or fish for a base and are thickened with rice, lentils, espagnole sauce or bread soaked in boiling salted water. • Bisques, which use shellfish cooked with a mirepoix as a base and are thickened with rice. • Veloutés, which use velouté sauce as a base and are finished with a liaison or egg yolks and cream. • Cream soups, which use béchamel sauce as a base and are finished with heavy cream. • Special soups, which are those that do not follow the procedures for veloutés or creams. • Vegetable soups, which are usually paysanne or peasant-type and “do not demand very great precision in the apportionment of the vegetables of which they are composed, but they need great care and attention, notwithstanding”. • Foreign soups, “which have a foreign origin whose use, although it may not be general is yet sufficiently common.”

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