The Soup and Sauce Book

Elizabeth Douglas

The Soup and Sauce Book by Elizabeth Douglas. 18 sections, 2 hr 18 min. Public domain recording (LibriVox).

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Details

Length

2 hr 18 min

Sections

18

Language

English

Level

Lifelong

Read by

Larry Wilson; BettyB; Brize C; Jasna Jackson; Jennifer Fournier; entirelyalive; Jeff Novak; Lee Vogler and Jambles

Source

LibriVox

Internet Archive

the_soup_and_sauce_book_2301_librivox

Rights

Public domain — LibriVox recording of a public-domain text

Chapters

1. 01 - Preface 1:41
2. 02 - General Remarks on Stock 6:11
3. 03 - Stocks 5:35
4. 04 - Clear Soups 11:45
5. 05 - Thick Soups 12:20
6. 06 - Thickened Vegetable Soups Made with Stock 5:39
7. 07 - Vegetable Soups made without Stock 6:38
8. 08 - Soups thickened with a Liaison of Cream and Yolk of Egg 11:09
9. 09 - Vegetable Purées 12:13
10. 10 - Meat Purées, Bisques, Fish Soups 11:50
11. 11 - Broths 9:30
12. 12 - Broths and Soups for Invalids 10:10
13. 13 - Accessories 5:32
14. 14 - Hot Sauces for Fish 4:32
15. 15 - Hot Sauces for Roasts, Steaks, Cutlets, etc. 8:21
16. 16 - Hot Sauces for Fowls, Ducks, Rabbits, etc. 5:08
17. 17 - Hot Sauces for Game, etc. 4:38
18. 18 - Cold Sauces 5:36