kind of glaze. Add the flour, curry paste, and
powder, and stir till smooth. Fill stewpan with
water, or light stock ; add the sugar, salt, and
bouquet of parsley. Allow it to boil, then draw to
side of stove to simmer for about three hours.
Skim off fat as it rises. Pass through hair sieve,
and allow the soup to boil up once more. Place
some small pieces of the veal in tureen, and some
plain boiled rice served separately.
CLEAR MULLIGATAWNY SOUP
CALF’S head, and two feet, three onions,
two carrots, one bouquet of parsley, one
teaspoonful of curry powder, half a teaspoonful of
cayenne, one tablespoonful of Harvey’s sauce, a
piece of butter, and a little stock or water✪ Clear Mulligatawny Soup.
Clean, wash, and divide the calf’s head, and
place in a stewpan with the feet, which have also
been carefully cleaned. Cover them with four
quarts of water or a little weak broth ; boil and
allow to simmer until the head is quite tender.
Skim well.
Take out the head and when cool remove the
meat carefully from the bone, returning the bone
to the stock on the fire. Cut the vegetables up
into small pieces and fry them a nice brown.
Add the curry powder and mix well. Wet with
14
SOUPS
the Harvey sauce and add the cayenne. Let all
boil gently for two hours, then strain, and if at all
dull, clear with white of egg or a little lean beef.
The meat of the calf’s head should be cut into
small round pieces about the size of a shilling and
placed in the tureen with the soup.
BISQUE OF CRAYFISH
/^UT into very small dice one ounce of carrot,
A-' one ounce of onion and two parsley stalks ;
add a fragment of thyme and bay leaf, and brown
all this with butter in a saute pan. Throw in
fifteen crayfish for the bisque, their average
weight being about one to one and a third ounces.
Toss them in the preparation until they acquire
a very red colour ; sprinkle with two tablespoonfuls
of burnt brandy and a quarter of a pint of white
wine ; season with a large pinch of salt and a
pinch of ground pepper, and set to reduce. This
done, moisten with a quarter of a pint of white
consomme, and leave to cook for ten minutes.
Cook also three ounces of rice in one and a half
pints of white consomme. Shell the crayfish ; put
the tails on one side, also eight of the back parts
of the shells ; drain the crayfish of all their cook-
ing liquor; finely pound them and their remains
and the vegetables. Add the rice, properly cooked,
also the cooking liquor of the crayfish and rub all
15
THE DUDLEY RECIPES
through a sieve first and then through a tammy.
Add to the resulting puree half a pint of white
consomme ; set it to boil, whisking it meanwhile ;
pass through a strainer and then keep the puree in
a bain-marie, taking care to place a few lumps
of butter on its surface to prevent the formation
of a skin whilst the bisque is waiting to be served.
Finish the preparation, when dishing up, with twro
and a half ounces of butter, three tablespoonfuls
of good thick cream and a little cayenne✪ Bisque of Crayfish.
Place in the puree the eight little shells, stuffed
with fish forcemeat and cream, which should have
been poached for seven or eight minutes previ-
ously.
r9
ANOTHER RECIPE FOR BISQUE
OF CRAYFISH ✪ Another Recipe for Bisque of Crayfish
Page 9 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
kind of glaze. Add the flour, curry paste, and powder, and stir till smooth. Fill stewpan with water, or light stock ; add the sugar, salt, and bouquet of parsley. Allow it to boil, then draw to side of stove to simmer for about three hours. Skim off fat as it rises. Pass through hair sieve, and allow the soup to boil up once more. Place some small pieces of the veal in tureen, and some plain boiled rice served separately.
CLEAR MULLIGATAWNY SOUP
CALF’S head, and two feet, three onions,
two carrots, one bouquet of parsley, one teaspoonful of curry powder, half a teaspoonful of cayenne, one tablespoonful of Harvey’s sauce, a piece of butter, and a little stock or water.
Clean, wash, and divide the calf’s head, and place in a stewpan with the feet, which have also been carefully cleaned. Cover them with four quarts of water or a little weak broth ; boil and allow to simmer until the head is quite tender. Skim well.
Take out the head and when cool remove the meat carefully from the bone, returning the bone to the stock on the fire. Cut the vegetables up into small pieces and fry them a nice brown. Add the curry powder and mix well. Wet with
the Harvey sauce and add the cayenne. Let all boil gently for two hours, then strain, and if at all dull, clear with white of egg or a little lean beef.
The meat of the calf’s head should be cut into small round pieces about the size of a shilling and placed in the tureen with the soup.
BISQUE OF CRAYFISH
/^UT into very small dice one ounce of carrot, A-' one ounce of onion and two parsley stalks ; add a fragment of thyme and bay leaf, and brown all this with butter in a saute pan. Throw in fifteen crayfish for the bisque, their average weight being about one to one and a third ounces. Toss them in the preparation until they acquire a very red colour ; sprinkle with two tablespoonfuls of burnt brandy and a quarter of a pint of white wine ; season with a large pinch of salt and a pinch of ground pepper, and set to reduce. This done, moisten with a quarter of a pint of white consomme, and leave to cook for ten minutes. Cook also three ounces of rice in one and a half pints of white consomme. Shell the crayfish ; put the tails on one side, also eight of the back parts of the shells ; drain the crayfish of all their cooking liquor; finely pound them and their remains and the vegetables. Add the rice, properly cooked, also the cooking liquor of the crayfish and rub all
through a sieve first and then through a tammy. Add to the resulting puree half a pint of white consomme ; set it to boil, whisking it meanwhile ; pass through a strainer and then keep the puree in a bain-marie, taking care to place a few lumps of butter on its surface to prevent the formation of a skin whilst the bisque is waiting to be served. Finish the preparation, when dishing up, with two and a half ounces of butter, three tablespoonfuls of good thick cream and a little cayenne.
Place in the puree the eight little shells, stuffed with fish forcemeat and cream, which should have been poached for seven or eight minutes previously.
r9
ANOTHER RECIPE FOR BISQUE OF CRAYFISH
Records on this page
Clear Mulligatawny SoupBisque of CrayfishAnother Recipe for Bisque of Crayfish