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Classic
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page 26
22. Crab Soup. Make a good beef broth according to No. 1 and for 12 persons take
about 30--40 crabs which have been cleaned and prepared according to directions
already given, and cook them in boiling water for 15 minutes. Pick the meat out
of the tails and claws, crush the shells in a mortar, but not too fine, and put
them on the fire with 1/4 pound of butter and stir until it begins to turn red
and raise, then put in 4 tablespoonfuls of flour to thicken the soup. Pour over
this 6 quarts of the beef broth, and then pass the whole through a sieve covered
with cheese cloth. Shortly before serving add crab dumplings--(see O, No. 2) and
sweetbreads (A, No. 35) into the soup which has been brought to a boil again.
Asparagus tips and small cauliflowers are also favorite additions to crab soups.
The tails of the crabs are put into the tureen, just before serving. When
thickening be careful not to get it too thick, and, by the way, avoid this with
all soups made for dinner parties.
23. Eel Soup (Bremen Style). For 3 quarts of soup boil 2 tablespoonfuls of fine
pearl barley in a small quantity of water, then pour over this the necessary
quantity of beef broth, and add shelled green peas, parsley or celery roots,
cauliflowers, asparagus and a few small potatoes --the latter three ingredients
should first be cooked--some chopped lettuce, celery, leek, parsley, purslane,
salt and ground white pepper, taking proportionately smaller quantities of the
stronger herbes, cook all together for 30 minutes and then put in nicely cleaned
pieces of eel about 2 inches long, which have girst been cooked in salted water,
and cooked until done.
Then make dumplings of fish force meat, cook them for a few minutes in the soup
and stir this with the yolks of a few eggs, sweet cream, chopped thyme and a few
drops of lemon juice; serve immediately.
24. Eel soup (Hamburg Style). two pounds or more of heavy eels are rubbed in
salt--it is best to do this the day previous to cooking--then washed, cut into
piexes of a suitable size, the head and the point of the tail cut off, and
cooked in white wine, a very little wine vinegar, salt, white andf black
peppercorns, and 1-2
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