3 i2 FRENCH COOKERY OF VEGETABLES 



The commonest soup is the one called soupe-a- 

 Foignon, and although to English ears it may not 

 sound very inviting, to English palates it is very 

 enjoyable. 



The so upe-a-F oignon can be made with the water 

 in which either Asparagus, White Beans, Cauliflower 

 or Cabbages have been cooked, or simply with plain 

 water ; the advantage of the vegetable broth is to 

 impart a more agreeable flavour. Cut a couple of 

 large Onions into very small pieces and throw them 

 into a saucepan, fry them well, with hot butter. 

 When nearly brown add a teaspoonful of flour, pepper 

 salt and add the vegetable broth or boiling water. 

 (This mixture boils for a few moments until the 

 onions are quite soft.) In the meantime about a 

 quarter of a pound of Gruyere cheese is grated into 

 the soup tureen, an egg broken therein and some 

 little squares of fried bread added. Gradually the 

 boiling broth is poured into the tureen, while the 

 cheese etc., is continually stirred with a wooden 

 spoon. If the water has been well peppered and 

 salted, this soup will be found delicious. 



Soups can be made from every description of 

 vegetables, with or without the addition of " stock ". 

 As a general rule the vegetables alone give the flavour 

 to the broth. The invariable custom in household 

 cooking is to start the making of the soup by frying 

 three or four Onions cut into small pieces in a good- 

 sized lump of butter, and the extra flavouring and 

 thickening is obtained by breaking one or two eggs in 



