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Classic
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page 22
the late Emperor of Russia, who was very fond of fish soup, but did not like to
find "fish bones" in his plate.
PROPORTIONS.--For five persons:
Redsnapper........1.
Dorade or pike....1.
Perch.............2.
Lobster (alive)...1.
Vegetables........1 onion, 6 tomatoes, 2 cloves of garlic.
Thyme and laurel..Some.
Soffran...........A little.
Butter............1 tablespoonful.
Bread.............1/2 lb.
White wine........1 pint.
Water.............2 to 3 quarts.
PREPARATION.--1st. Clean and wash your fishes, take the fillets off and put them
aside on a dish; cut off the small paws and the extremity of the lobster's tail,
put them apart in a mortar to be broken fine, cut the claws in two, then turn
the lobster (placing its back on the table) and cut the tail in slices 1/2 inch
thick and the body in 4 parts, lengthwise and then across. (Always turn a
lobster when you wish to divide it.) Place these pieces of lobster apart with
your fillets. 2d. Put two chopped onions in a sauce pan with some butter, or
olive oil, let cook until a light brown, add the heads and the bones of the
fishes, the paws of the lobster broken fine, 1 pint white wine, 2 quarts water,
6 sliced tomatoes, 2 crushed cloves of garlic, some thyme and laurel, some
soffran (Spanish soffran); let cook from 1/2 to 3/4 hour. 3d. 20 minutes before
serving dispose your fillets and pieces of lobster in a hollow dish, pour the
fish "stock" over through a fine strainer, let boil while scumming for about 10
minutes and serve with some toasts apart.
36. SOUPE AUX HUITRES.
OYSTER SOUP. (Lean--Clear.)
PROPORTIONS.--For five persons:
Oysters.........5 dozen.
White wine......1 glassful.
Yolks..........3.
Cream...........1/2 glassful.
Butter..........2 tablespoonsful.
Water or stock..1 quart.
Time.--1/2 hour.
PREPARATION.--1st. Take your oysters from the shell, put them with their juice
and 1 glassful white wine in a sauce pan, let cook awhile until firm. 2d. Let
the oysters drip, pour the juice in a sauce pan through a strainer, and place
the oysters on a folded napkin to dry them well. 3d. Add in the sauce pan 1
quart of water or stock, let boil awhile and scum. 4th. When ready to serve beat
in a bowl 3 yolks, 1/2 glassful of cream, 3 tablespoonsful of butter, add in the
sauce pan while stirring (as indicated page 27, General Remarks) and pour in a
tureen where you have placed the oysters in advance.
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