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It is only the liquid part of these classical dishes which has retained the name of soup. 65) [NOTE: Escoffier's notes regarding soup classification and serving are also contained in this book.] Recommended reading: Cold soup. We Americans are not collective fans but we are intrigued. And we're inclined to agree with much of this praise. The idea may be so strange to a number of us and so different from the bracing stimuli of hot soup, it might be necessary to adjust our mental taste reflexes to the delicacy, the soothing quiet effect of chilled soup.
Examples of old style of soup which still survive are the Flemish Hochepot, the Spanish Oilles and the French Petite Marmite... We haven't been able to pinpoint who made the first cold soup, nor where, but notable examples of this refreshment are to be found in many countries.
Broth [Pot-au-feu], bouillion, and consomme entered here.
In like manner, we've found that many of the lovely shellfish bisques, the creamy vegetable and chicken soups so beloved by the great chers, are equally good, or better, served cold.
This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids.
Soup (and stews, pottages, porridges, gruels, etc.) evolved according to local ingredients and tastes.
The Danes dote on chilled buttermilk soups, and all Scandinavians and Finns as well enjoy their cold fruit soups as a first course or dessert.
Around the Mediterranean, the Greeks make a chilled lemon soup called Avgolemono that looks and tastes like chilled sunshine.
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On this point as on many others, culinary art owes much to Careme...." ---The Complete Guide to the Art of Modern Cookery, A. And contrary to what you might think at first, just about as many are from cold lands as from the tropics or sun countries.