Potassium tartrate. A crystalline powder derived from wine. It is useful in making meringues, increasing the volume of beaten egg whites. It can also be mixed with bicarbonate of soda (US: baking soda) to make baking powder.

A cream soup made with tomatoes.

Cream of chicken soup. A purée of chicken mixed with a light béchamel sauce and garnished with julienne of chicken meat.

A soup of puréed chicken and lobster mixed with a light béchamel sauce and garnished with julienne of chicken meat and stachy, or crosnes du Japon.

A soup of cream of chicken with hazelnut milk and puréed pistachios, chilled and finished with cream. It is served chilled.

A soup of white roux diluted with a strong chicken broth and flavoured with white port, cooked with herbs, strained and served well chilled.

A soup of white roux diluted with a strong chicken broth, cooked with herbs, strained and served well chilled.

A rich soup of a purée of chicken mixed with double cream (US: heavy cream) and garnished with diced chicken meat.

Egg custard with honey, wine, cinnamon and lemon.

"Cream of barley." A soup of strained barley diluted with velouté and enriched with cream and garnished with pearl barley. Barley gruel.