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Soups

Chapter
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Abstract

The wide range of soups is dealt with in the accepted professional categories which are
  1. 1.

    consommés

     
  2. 2.

    bouillons

     
  3. 3.

    broths

     
  4. 4.

    purée soups

     
  5. 5.

    potages

     
  6. 6.

    cream soups

     
  7. 7.

    veloutés

     
  8. 8.

    brown roux soups

     
  9. 9.

    tomato-based soups

     
  10. 10.

    thick game soups

     
  11. 11.

    bisques

     
  12. 12.

    foreign soups

     
  13. 13.

    cold soups

     

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Copyright information

© H. L. Cracknell and G. Nobis 1989

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