Clear soups

Aurora soup (consommé Aurora) from Erken (1914): lightly thickened chicken stock with tapioca, served with strips of chicken, ham and egg threads.

Daphne soup (consommé Daphne) from Erken's Big Cookbook (1914): clear chicken soup with small chicken forcemeat dumplings with tongue and spinach.

Queen's soup from Erken's Big Cookbook (1914): sago simmered in meat stock with herbs, finished with tomato purée and celeriac stewed in butter.

Gold soup from Erken's Big Cookbook (1914): meat stock with root vegetables, thickened with a roux and enriched with egg yolks, flavored with sherry.

King's soup from Erken 1914: a thickened broth with root vegetables sautéed in butter, seasoned with cayenne and sherry, served with peas and meatballs.

Erken's macaroni soup (potage à l'italienne) from 1914: macaroni boiled tender in stock, thickened with egg yolks, cream and grated Parmesan.

Napoleon soup from Erken 1914: butter browned with onion, leek and carrot, thickened with flour and stock, strained and served with fish balls or toast.

Noodle soup is made like Erken's macaroni soup, but with 40 g noodles per liter of stock cooked about 10 minutes in the stock.

Clear oxtail soup from Erken's Big Cookbook (1914): oxtails browned and boiled into a stock, clarified and served with glazed carrot dice and tail pieces.

Mushroom soup (potage aux champignons) from Erken's Big Cookbook (1914): mushrooms in veal stock with white wine, enriched with yolks and cream.

Real turtle soup from Erken (1914), a historical document: the sea turtle is protected today, so use mock turtle soup made from calf's head instead.

Mock turtle soup from Erken's Big Cookbook (1914): stock of calf's head or veal, thickened with browned butter and flour, seasoned with sherry and lemon.

Clear turtle soup from Erken (1914), made from calf's head and veal shank, clarified with beef and egg white and seasoned with Madeira and lemon.

Soup financière from Erken's Big Cookbook (1914): brown bouillon with Madeira, mushroom, truffle and tongue, with small choux puffs filled with game purée.

Tapioca soup from Erken's Big Cookbook (1914): 60 g tapioca cooked in 2 l meat stock, thickened with egg yolks and cream and heated 5 minutes, not boiled.