Lexicographical Neighbors of Potages
Literary usage of Potages
Below you will find example usage of this term as found in modern and/or classical literature:
1. Hand-book of Practical Cookery: For Ladies and Professional Cooks by Pierre Blot (1884)
"Three kinds of liquor are used to make potages: broth, milk, and water. ...
The richest potages are made with consomme and some other compounds; ..."
2. Hand-book of Practical Cookery, for Ladies and Professional Cooks by Pierre Blot (1867)
"Three kinds of liquor are used to make potages: broth, milk, and water. ...
The richest potages are made with consomme and some other compounds; ..."
3. The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery by Alexis Soyer (1847)
"... r potages OR SOUPS. No. 133. Clear light Broth, or first Stock. Cut up sixteen
pounds of the trimmings of veal, beef, lamb, or mutton, any kind of meat ..."
4. London Society edited by James Hogg, Florence Marryat (1880)
"potages,' began Florence, in resigned tones. 'Stop, Florry. There should be no
extraneous distractions. I've sat on my bunch of keys. ..."
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