potages

Such heavy soups are frequently called potages or peasant soups.

Everything You Need to Know about Soups - Hot and Cold 2008

Afterward thei stiepe theim in Milke, and make soupinges and potages of theim.

The Fardle of Facions, conteining the aunciente maners, customes and lawes, of the peoples enhabiting the two partes of the earth, called Affricke and Asie 2004

I feel assured also that the padres, besides being tasteful in their potages and entrees, do not stultify their ideas for lack of that element which Horace, Hafiz, and Byron have praised so much.

How I Found Livingstone Henry Morton 2004

A number of manuscripts divide their recipes into categories: there are uncooked sauces, cooked sauces, sauces in which to cook meat, and others with which to serve meats, thin and thick potages, and so on.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The Flowering of French Sauces Marin called his collection of bouillons, potages, jus, consommés, restaurants “restoring” soups, coulis, and sauces “the foundation of cooking,” and said that by adopting a systematic approach to them, even a bourgeois family with limited resources would be “able to imagine an infinity of sauces and different stews.”

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The Flowering of French Sauces Marin called his collection of bouillons, potages, jus, consommés, restaurants “restoring” soups, coulis, and sauces “the foundation of cooking,” and said that by adopting a systematic approach to them, even a bourgeois family with limited resources would be “able to imagine an infinity of sauces and different stews.”

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

And thei have not, in many places, nouther pesen ne benes, ne non other potages, but the brothe of the flessche.

The Voyages and Travels of Sir John Mandeville 2004

A number of manuscripts divide their recipes into categories: there are uncooked sauces, cooked sauces, sauces in which to cook meat, and others with which to serve meats, thin and thick potages, and so on.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

And thei have not, in many places, nouther pesen ne benes, ne non other potages, but the brothe of the flessche.

The Principal Navigations, Voyages, Traffiques and Discoveries of the English Nation 2003

Bouillon ordinaire, ou mitonnage pour la base des potages et des sauces

Savoring The Past Wheaton Barbara Ketcham 1983