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Potages or Soups

Potage is the modern word for soup, and is used in bills of fare everywhere.

Three kinds of liquor are used to make potages: broth, milk, and water.

Besides the liquor, meat, fish, and vegetables are used.

The richest potages are made with consomme and some other compounds; such as bread, Italian pastes, vegetables, etc.

Consomme means rich broth; literally, it means consumed, perfect, that is, properly reduced and partly consumed, as it is the case in making it. Consomme is broth reduced to a certain point, according to want or taste.


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Hand-Book of Practical Cookery (1884).

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