HINDUSTANI COCOANUT SOUP — Grate the white meat of two cocoa- nuts, mix with one and one-half quarts of prepared stock, add two blades of mace, salt- spoonful of ground cinnamon, salt and pepper. Simmer about one-half hour. Strain carefully through muslin. Make a paste of the beaten yolks of two eggs, juice of one lemon. Add enough flour to make a thin batter✪ Hindustani Cocoanut Soup. Add this gradually to soup, stirring constantly. Serve with a dish of boiled rice. BOUILLABAISSE — Cut in pieces two and a half inches square one-half pound each of six different kinds of fish, such as sea-bass, halibut, rock-cod, sole, flounder, and add any shell fish in season. Chop one large onion and one clove of garlic, and fry in one cupful of olive oil until transparent. Add three pounds of fish bones and trimmings of any cheap inferior fish, cover well with water and one cupful of white wine, two bay leaves, three cloves and whole peppers and two blades of mace, and simmer twenty-five minutes. Strain cind squeeze through a cloth until every drop of the juice is extracted. To this broth add one cupful of white wine, one-half teaspoonful of kitchen bouquet, juice of a lemon and a pinch of Spanish saffron, and stew the fish in it until tender ; then pour it into a tureen in which has been put several slices of toasted bread✪ Bouillabaisse, and serve. CHESTNUT SOUP — Boil one quart of large Italian chestnuts for twenty minutes. Take off the shells and thin brown skin. Put into a saucepan with enough boiling water to cover them. Add a teaspoonful of salt and a piece of lemon rind. When soft, rub through a sieve. Then pour over them, stirring all the time, two quarts of good veal or chicken broth, one wineglassful of cream and a tablespoonful of butter rolled in flour✪ Chestnut Soup. Bring to a boil. Serve very hot. This will be sufficient for eight persons. LOBSTER SOUP — Pick the meat from a two-pound lobster, chop fine and pound in a mortar, adding from time to time a little milk or cream. When perfectly smooth, add salt and a little cayenne. Take out enough to make a dozen small balls, and bind with egg. Fry the balls in butter. Mix the rest of the lobster with two quarts of milk and rub through a sieve. Put in a saucepan and simmer for ten minutes. Add two ounces of fresh butter✪ Lobster Soup and stir until smooth. Place the balls in a tureen, pour over the soup, and serve. BISQUE D'ECREVISSES — Clean carefully twenty ecrevisses. Into a sauce- pan put one quart of water, a teaspoonful of salt, cayenne, a small onion, a carrot, a sprig of celery, all finely cut, and one-half teaspoonful of kitchen bouquet. Then add the ecrevisses and boil for about five minutes. Take them out and remove the shells. These must be put through a meat-chopper and pounded in a mortar with a little butter. Put this paste into a saucepan with a cupful of the liquor in which the ecrevisses have boiled, one quart of bouillon or milk, one-half glassful of white wine, and one-half cupful of bread disks✪ Bisque d'Ecrevisses which have been toasted. Simmer together a half-hour and then pass through a sieve. Put back on the stove and stir with a wooden spoon until it comes to a boil. Add the ecrevisses and a small piece of butter and serve as soon as the butter has melted. When done it should be of the consistency of cream.

AI-modernized reading of the original text

HINDUSTANI COCOANUT SOUP — Grate the white meat of two cocoanuts, mix with one and one-half quarts of prepared stock, add two blades of mace, saltspoonful of ground cinnamon, salt and pepper. Simmer about one-half hour. Strain carefully through muslin. Make a paste of the beaten yolks of two eggs, juice of one lemon. Add enough flour to make a thin batter. Add this gradually to soup, stirring constantly. Serve with a dish of boiled rice. BOUILLABAISSE — Cut in pieces two and a half inches square one-half pound each of six different kinds of fish, such as sea-bass, halibut, rock-cod, sole, flounder, and add any shell fish in season. Chop one large onion and one clove of garlic, and fry in one cupful of olive oil until transparent. Add three pounds of fish bones and trimmings of any cheap inferior fish, cover well with water and one cupful of white wine, two bay leaves, three cloves and whole peppers and two blades of mace, and simmer twenty-five minutes. Strain and squeeze through a cloth until every drop of the juice is extracted. To this broth add one cupful of white wine, one-half teaspoonful of kitchen bouquet, juice of a lemon and a pinch of Spanish saffron, and stew the fish in it until tender ; then pour it into a tureen in which has been put several slices of toasted bread, and serve. CHESTNUT SOUP — Boil one quart of large Italian chestnuts for twenty minutes. Take off the shells and thin brown skin. Put into a saucepan with enough boiling water to cover them. Add a teaspoonful of salt and a piece of lemon rind. When soft, rub through a sieve. Then pour over them, stirring all the time, two quarts of good veal or chicken broth, one wineglassful of cream and a tablespoonful of butter rolled in flour. Bring to a boil. Serve very hot. This will be sufficient for eight persons. LOBSTER SOUP — Pick the meat from a two-pound lobster, chop fine and pound in a mortar, adding from time to time a little milk or cream. When perfectly smooth, add salt and a little cayenne. Take out enough to make a dozen small balls, and bind with egg. Fry the balls in butter. Mix the rest of the lobster with two quarts of milk and rub through a sieve. Put in a saucepan and simmer for ten minutes. Add two ounces of fresh butter and stir until smooth. Place the balls in a tureen, pour over the soup, and serve. BISQUE D'ECREVISSES — Clean carefully twenty ecrevisses. Into a saucepan put one quart of water, a teaspoonful of salt, cayenne, a small onion, a carrot, a sprig of celery, all finely cut, and one-half teaspoonful of kitchen bouquet. Then add the ecrevisses and boil for about five minutes. Take them out and remove the shells. These must be put through a meat-chopper and pounded in a mortar with a little butter. Put this paste into a saucepan with a cupful of the liquor in which the ecrevisses have boiled, one quart of bouillon or milk, one-half glassful of white wine, and one-half cupful of bread disks which have been toasted. Simmer together a half-hour and then pass through a sieve. Put back on the stove and stir with a wooden spoon until it comes to a boil. Add the ecrevisses and a small piece of butter and serve as soon as the butter has melted. When done it should be of the consistency of cream.

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Hindustani Cocoanut SoupBouillabaisseChestnut SoupLobster SoupBisque d'Ecrevisses

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