This is page 3 of the Culinary translator, a long-term exercise in trying to translate into plain language the content of many of the dishes that were prepared aboard the “Green Goddess”. Whilst a great deal of research has been done, the contents of this section will neither be exhaustive, nor may it be wholly correct.
All the soups on board were freshly made from the very best of ingredients. A well-managed galley would not need to resort to making them from dried or tinned sources. They were always the source of some thoroughly good nourishment.
With us stewards not eating our own meals until after main service was over, it was a regular thing for us to gather around the soup press for a tasting before service began. The 2 Soup Cooks were always ready to enthuse over their tasty creations. We'd then be equipped to translate and or recommend any of the several menu selections.
With so many years having passed since her demise, it's probable that some dishes will have changed to accommodate more modern tastes. An obvious example of this is in the substitution of chervil for parsley in garnishing. Although I have a strong interest in cooking, I'm always open to being corrected on any errors or omissions by any professional ship-board chef!
The most popular clear soup served aboard was the consommé - a rich, fully clarified stock sourced from meat, fish or vegetables. Whole sides of beef being roasted and menus featuring domestic poultry or game birds, provided a ready supply of raw or cooked bones. These were gently simmered together, with a basic set of root vegetables, onions, celery and herbs, almost constantly.
Even when the galley was closed, there was always one pervading smell as you approached from any direction. The source being an enormous stockpot, almost permanently anchored to its own heat source. After being left unattended for a few hours and without being skimmed, the odour from the barely simmering pot was of hot bone-marrow; a very distinctive tickler of the olfactory nerves.
Although there were clear broths served as Soups, not all could be classed as Consommés. The latter would need at least some further reduction to enrich the flavour.
These are generally classified into 5 types…
The Consommé was usually based upon a broth from what might be termed “the stockpot”. This was an almost continuously simmered blend of beef, chicken or game meat and bones blended with a variety of root vegetables and selected herbs. Other Consommés could be based upon a lamb or veal stock, or made only with vegetables.
Unlike the Crème Soups list, on this page the Consommés are arranged under their core broth type, and then alphabetically. This may change once the research is complete as there are many more definitions yet to add.
These Consommés are based upon beef stock, listing the ingredients and/or garnish associated with each name…
Beef Based Consommé contd…
Beef Based Consommé contd…
Beef Based Consommé contd…
These Consommés are based upon Poultry & Fowl stock, listing the ingredients and/or garnish associated with each name…
Chicken & Fowl Based Consommé contd…
Chicken & Fowl Based Consommé contd…
Chicken & Fowl Based Consommé contd…
These Consommés are based upon Fish or Seafood stock, listing the ingredients and/or garnish associated with each name…
These Consommés are based upon Game (fur or feather) stock, listing the ingredients and/or garnish associated with each name…
These Consommés are based upon Lamb stock, listing the ingredients and/or garnish associated with each name…
These Consommés are based upon Veal stock, listing the ingredients and/or garnish associated with each name…
These Consommés are based upon Vegetable stock, listing the ingredients and/or garnish associated with each name…
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Page last updated on Sun, 01 Jun 2025
