A second Dudley book of cookery and other recipes

THREE to four dozen crayfish, three boned anchovies, four ounces of butter, one small onion stuck with two cloves, two quarts of fish stock, one French dinner roll, two gills of cream, one teaspoonful of lemon juice, salt, pepper and four ounces of rice. Remove the gut from the centre fin of the tail of each crayfish ; shell the fish and put the shell and half the tails in a mortar ; pound very finely with the anchovies ; add the butter and put the whole in a stewpan over the fire and stir with a wooden spoon until hot. Then add the rice, previously washed and drained ; fry a little and moisten with the fish stock ; add the onions and cloves and let simmer until the rice is quite tender, stirring frequently ; soak the soft part of the roll in a little milk and add this to the soup ; pass through a tammy or fine sieve : return to the stewpan ; season to taste ; reheat and add the cream. Just before serving, add the lemon juice and the crayfish tails and serve with a plate of small fried bread croutons. A little butter must be added to the puree at the last moment to prevent a skim forming whilst it is waiting to be served. The bisque should be smooth and creamy. BISQUE OF LOBSTER THIS is prepared in the same way as the above recipe for Bisque of Crayfish, only substituting for the crayfish a raw lobster, weighing about three pounds cut into small sections. Also the garnish in the soup should be pieces of lobster meat cut into small dice. It is also preferable to use velout6 sauce instead of white consomme ; otherwise the whole preparation is identical as for the Bisque of Crayfish. The bisques, when prepared, should be smooth and creamy. BISQUE OF SHRIMPS THIS is also prepared in exactly the same way as the above, substituting two pounds of raw shrimps, and instead of using ordinary butter in garnishing this bisque, use three ounces of shrimp butter, which is prepared as follows : — SHRIMP BUTTER FINELY pound any available shrimp remains ; add toJ| these their weight in butter, and strain through a tammy. Place in a bowl and set aside to cool. CONSOMME DUCHESSE PREPARE three pints of clear, strong chicken soup. Stir in a tablespoonful of sago, and boil for twenty minutes. Add cooked shredded chicken breast as a garnish. This is good for children and invalids. ONION SOUP “MAKE some good light consomme; season well and garnish plentifully with a quantity of onions cut in slices and fried in butter, also some thin rounds of bread lightly toasted. The consomme should be thickly filled with the onions and bread, and served very hot. This is an excellent soup to send out for a shooting lunch. POTAGE REGENCE PLACE in a stewpan in two quarts of water two pounds of sinewy veal, one soup fowl, one carrot, one onion, and a bouquet of parsley. Let simmer until tender. Remove the fowl and free it from skin and bone, and pound the white flesh in a mortar, making a good pur^e. Wet with the liquor in which it was cooked, and return to the pan. When hot, pass all through a tammy or fine hair sieve, and add two tablespoonfuls of thick cream. For garnish, have some small quenelles of chicken, bead shape, also the cooked heads of asparagus or small fresh green peas. COLD CONSOMME