Esteemed Readers,
today I offer you some soups. Personally I belong to those who don’t regard soups as substantial meals, however if you like this kind of dish, here is a fresh 17th century look!
Broth for White Soups
Boil some pieces of round & shank, together with other parts of beef, pour out the juice & the broth, straining stock. Reput pieces of meat in the pot, make them well-cooked, pour the broth out again. Keep both hot. The first (the juice) you will need to cook capons, turkeys, chickens, quails, veal & other stuffed pieces you wished to be served with white broth.
Take a capon or some veal cooked in broth to stuff pigeons for bisques; besides you can use this broth for Soups à la Reine & à la Roiale. And you will need the meat broth for coulis for various kinds of stuffed meats: turkeys & chicken, veal shins & other pieces that must be blanched.
The second broth that you will get from your big pot will fit to fill your brown soups: for example, those that are made from ducks, teals, ramie, larks, pheasants, thrushes, turnip, cabbage, etc. Join white & brown broths together. They are perfect for entrées & to cook peeled champignons. In this case you pour out the substance, that will fit for coulis for all your soups, entrées & entremets.
Chicken Water/Eau de Poulet (Medicine)
Boil two or three chickens in a pot, filled with water. Boil them for a bit more than about 2 hours. When they are cooked, strain stock. You can add some anchusa, borage, chicory & other refreshing herbs in accordance with personal needs & medical prescriptions. This water depurates & refreshes well.
Broccolis Soup
Broccolis are sprouts of cabbage. Clean them well & put them in fresh water; make them blanch. Then put them in another pot, add some coulis & garnish with broccolis.
Cucumber Soup
Blanch cucumbers, make them cook in a good cream broth with one onion (erase the core before cooking), some roots & herbs. Add some lard & garnish with capers. You can also stuff them with herbs or with fish & garnish with sprouts of asparagus in accordance with the season.
Bon Appétit! 🙂 🙂 🙂
Vive le Roy!
Maria KethuProfumo
PS. The original recipes you may find in books of Esteemed le Sieur Massailot.
eternamenta 
Love soup but will be careful if invited to Louis XIV’s palace. Want to avoid stuffed pigeon if at all possible.
Ha-ha-ha! You could choose a stuffed lark instead! 🙂
Erp.
🙂
We love soup in the wintertime. Not only is it an easy meal to cook (with fewer dishes to clean!) but with fresh bread, it is a very filling hot meal.
Great, Hester! So you could try a broccoli soup, for example. 🙂
I enjoy soups. I love cucumbers but have never heard of a cucumber soup: a must-try.
Great, dear Rosaliene! I’m sure it will be very delicious. I have tried to cook some dishes from that book I translate for you. All of them are tasty & substantial! 🙂
It is very interesting to read an old recipe like this and compare it to a more modern soup recipe, Maria. A great share.
Thanks, dear Robbie! You make me honour with a comment of the kind! As you are a super chef! Agree! Besides, it makes ponder on how people regarded cooking at the epoch.
wow, and you’re a chef
of royal pedigree, too!
i’ve always been impressed
by your wealth
of talents, Maria 🙂
Oh, c’mon, dear David! I thank you for your kindness! 🙂 🙂 🙂