Soup and Sauce Book
Elizabeth Douglas
Play
Length 2 h 18 min
Chapters 18
First published 1903
This is a collection of recipes for all types soups and sauces including vegetable soups, broths, stock, purees, hot sauces, and cold sauces -- and so much more. - Summary by Larry Wilson
Chapters
1
Preface Read by Larry Wilson 1:41
2
General Remarks on Stock Read by BettyB 6:11
3
Stocks Read by Brize C 5:35
4
Clear Soups Read by BettyB 11:44
5
Thick Soups Read by Brize C 12:20
6
Thickened Vegetable Soups Made with Stock Read by BettyB 5:39
7
Vegetable Soups made without Stock Read by BettyB 6:38
8
Soups thickened with a Liaison of Cream and Yolk of Egg Read by Jasna Jackson 11:09
9
Vegetable Purées Read by Jasna Jackson 12:13
10
Meat Purées, Bisques, Fish Soups Read by Jennifer Fournier 11:50
11
Broths Read by James Bleckley 9:30
12
Broths and Soups for Invalids Read by James Bleckley 10:10
13
Accessories Read by Jeff Novak 5:31
14
Hot Sauces for Fish Read by BettyB 4:32
15
Hot Sauces for Roasts, Steaks, Cutlets, etc. Read by Lee Vogler 8:21
16
Hot Sauces for Fowls, Ducks, Rabbits, etc. Read by Brize C 5:08
17
Hot Sauces for Game, etc. Read by Jambles 4:37
18
Cold Sauces Read by Lee Vogler 5:36
From LibriVox, read by volunteers and in the public domain. LibriVox page (opens librivox.org) , the text (opens gutenberg.org) , all files on the Internet Archive (opens archive.org) .
