Boston Cooking-School cook book

Wash clams thoroughly, put in kettle, add cold water, cover, and cook until shells are partially opened. Strain liquor through double thickness of cheesecloth and add enough hot water to make 1 quart liquid. Brown butter, add flour, and continue browning; pour on gradually the liquid. Bring to boiling point and simmer 20 minutes. Season and just before serving add milk and cream. Garnish with Pimiento Cream (p. 135). Serves 8. CORINTHIAN CLAM BISQUE 2 dozen soft-shelled clams 2 cloves 14 cup water Blade mace 1 sliced onion 2 tablespoons cornstarch Sprig parsley 2 tablespoons cold water Salt and pepper 1 quart milk Wash clams, put in kettle, add water, cover, bring to boiling point, and cook until shells open. Remove clams from shells, chop finely, and add to liquor; then add onion, parsley, cloves, and mace, and simmer 30 minutes. Scald milk and thicken with cornstarch diluted with cold water. Cook 10 minutes and add clam water strained through double thickness of cheesecloth. Season and garnish with slightly salted whipped cream. Serves 6. CREAM OF SCALLOP SOUP 1 quart scallops 1 tablespoon chopped onion 4 cups milk 5 tablespoons butter 2 cloves Vf cup flour Bit of bay leaf Salt 4 teaspoon peppercorns Pepper Clean scallops, reserve 44 cup, and chop remainder finely. Add these to milk, with seasonings and 2 tablespoons butter, and cook slowly 20 minutes. Strain and bind with butter and flour cooked: together. Parboil reserved scallops and add to soup. Serves-6: - LOBSTER BISQUE 2 pounds lobster Y4 cup butter 2 cups Chicken Stock 14 cup flour (p. 151) or water 1% teaspoons salt 4 cups milk Few grains of cayenne Remove meat from lobster shell. Add cold water or stock to body bones and tough end of claws, cut in pieces; bring slowly to boiling point and cook 20 minutes. Drain, reserve liquor, and thicken with butter and flour cooked together. Scald milk with tail meat of lobster, finely chopped. Strain, add to liquor. Season with salt and cayenne. Add tender claw meat, cut in dice, and body meat. If coral is found in lobster, wash, wipe, force through fine strainer, put in mortar with butter, work until well blended, then add flour and stir into soup. Serves 6 to 8. BISQUE OF SHRIMPS 1 quart Chicken Stock (p. 151) 2 tablespoons cornstarch. 2 slices each onion and carrot 1% teaspoon salt Bit of bay leaf Yg teaspoon pepper Sprig of marjoram 2 tablespoons lemon juice Blade mace 1% pint shrimps, fresh or canned 14 teaspoon peppercorns 4 cup heavy cream Cook stock with onion, carrot, bay leaf, marjoram, mace, peppercorns, and cornstarch 12 minutes. Strain and season with salt, pepper, and lemon juice. Add shrimps cut in pieces. Reheat, add cream beaten until stiff, and serve at once. If desired, color delicately green with vegetable coloring. Serves 6 to 8. CRAB SOUP 6 cooked hard-shelled crabs or 1 sprig parsley 2 cups crab meat 2 tablespoons butter 3 cups Chicken Stock (p. 151) 2 tablespoons flour 24 cup stale bread crumbs 1 cup cream 1 slice onion Salt Cayenne Remove meat from crabs and chop finely. Add stock, bread crumbs, onion, and parsley. Simmer 20 minutes. Rub through sieve, bind with butter and flour cooked together. Add cream. Season. Serves 6 to 8. HALIBUT 34 cup cooked halibut 1 pint milk 1 slice onion Blade of mace SOUP 3 tablespoons butter 1% tablespoons flour Vg teaspoon salt Few grains pepper Rub fish through sieve. Scald milk with onion and mace. Remove seasonings and add fish. Bind with half the butter and flour cooked together. Add salt, pepper, and the remaining butter in small pieces. Serves 4. SALMON SOUP 1 cup salmon 1 quart scalded milk 2 tablespoons butter 4 tablespoons flour - 11% teaspoons salt Few grains pepper