The soup and sauce book

Name: The soup and sauce book
Author: Elizabeth Douglas

By Elizabeth Douglas

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About This Book

A practical domestic guide presents recipes and techniques for preparing stocks, clear and thick soups, purées, bisques, fish soups, broths for invalids and an assortment of hot and cold sauces. It emphasizes stock as the foundation, careful simmering, clarity and fat removal, and offers instructions on utensils, straining and clarifying with egg, proportions and seasoning, and economical variations. Recipes are plain, non-exotic and adaptable, organized by stock types and soup categories, with notes on serving quantities and simple experiments to modify ingredients and consistency.

About the Author

Elizabeth Douglas

Elizabeth Douglas was a culinary author known for her contributions to cookery literature in the early 20th century. She authored several notable works that focus on various aspects of cooking, including "The Cake and Biscuit Book," which offers a range of recipes for sweet treats, and "The Pudding and Pastry Book," highlighting traditional desserts. Additionally, her work "The Soup and Sauce Book" provides insights into preparing flavorful soups and sauces. Douglas's books reflect a practical approach to home cooking, making them valuable resources for both novice and experienced cooks.