The European cookbook for American homes (from Italy, Spain, Portugal and France)

1 leek, cut julienne *4 pound whitebait 2 carrots, cut julienne Salt and pepper 1 bunch celery, cut julienne 1 teaspoon saffron 1 garlic clove, minced Fry vegetables slowly in oil without browning, until tender. Thoroughly wash and drain whitebait. Put vegetables and fish in 1% quarts of water, season with salt and pepper, and cook 15 minutes. Blend saffron with a little water and add. Provence CRAB SQUp {Soupe aux Crabes) 1 leek, minced 1 sprig fennel Vi garlic clove, minced 1 sprig celery 1 tablespoon olive oil l/2 bay leaf 1 tomato, chopped Salt and pepper 1% quarts water 1 teaspoon saffron 1 dozen crabs *4 pound vermicelli Fry leek and garlic in oil without browning. Add tomato and fry. Add water and bring to a boil; add crabs, herbs, and seasonings, and cook 20 minutes. Take out crabs, crack claws and remove meats; discard intestines. Pound the rest and put back in soup; boil up for 5 minutes, stir well, strain and press through a sieve. Heat liquid again to boiling, add meat from claws, saffron, and vermicelli. Boil 8 minutes. This is really a bisque, or soup in which the meat ingredient is pressed through a sieve and becomes one of the thickening elements. Often bisques are made with one of the thick sauces, Bechamel or veloute; or the base is bound with flour and milk is added. But true to the spirit of the South, and neighboring Italy, the Provencal soupe aux crabes takes on its starch by the addition of a paste, vermicelli. lle-de-France THICK SOUP OF CRECY CARROTS {Puree Crecy) White Stock Puree 6 slices bacon 4 carrots, chopped 1 onion, chopped 1 onion, chopped 1 knuckle veal, broken *4 cup uncooked rice 2 sprigs celery leaves 1V2 quarts white stock 2 sprigs parsley Salt 1 leek 1 tablespoon butter 1 sprig thyme Croutons 2 cloves 6 peppercorns Lay bacon in frying pan over low flame; as soon as fat runs add onion; slowly fry to light golden color. Place in deep pot; add all other stock ingredients; cover with i1/* quarts cold water, bring slowly to a boil, and simmer 3-4 hours, removing all skum that rises. Remove bones. Strain through cloth. This stock is greatly improved if poultry trimmings, or the carcass of a chicken is included. To make puree Crecy, select carrots of a deep orange color; chop, and add, with onion and rice, to 1 J/2 quarts white stock; simmer 40 minutes. Season, press through a fine sieve, put back on fire, add butter, and simmer until well blended. Serve poured over small croutons. This is a popular Parisian soup originating in the Crecy district, just outside of Paris and well-known for its vegetable gardens. The carrots of Crecy are especially esteemed in the capital city, which is so devoted to carrots that it can distinguish a Crecy carrot from any other with its eyes shut. Brittany BRITTANY CRUST SOUP (Croute Bretonne) 2 pounds shin of beef i herb bouquet 3 pounds beef bones Salt and pepper i carrot l/& teaspoon nutmeg i young turnip 6 tablespoons grated Parmesan i parsnip cheese i onion Rounds toasted bread