133. Mulligatawny, Clear.— 2 quarts of clear stock,
the legs of a raw fowl, 1 oz. raw ham, ^ small onion,
1 teaspoonful curry-powder (mild), 3 table-spoonfuls
boiled rice, 1 oz. butter, 1 white of egg. Cut the legs
of fowl into pieces, fry in butter until brown, add the
curry-powder and fry a little, pour off the fat, moisten
with the stock, add the onion and raw ham cut into
slices, boil up and skim, simmer for 20 minutes and
strain. When cold clarify with the white of egg, add
the boiled rice and a handful of chicken meat cut into
dice, heat up and serve.
134. Puree aux Huitres (Oyster Soup). — 2 dozen
large sauce oysters, 2 yolks of eggs, 2| quarts stock
(white or fish), 4 oz. flour, 4 oz. butter, ^ pint cream or
milk, J lemon, pepper, salt, nutmeg and mace.
Beard the oysters, preserve the liquor, cut them into
halves or quarters, and put in a basin with a little
cream. Melt the butter in a stewpan, add the flour
410 RECHERCHE COOKERY.
and cook a little, moisten with the stock, add the beards
of the oysters and the liquor, stir over the fire until it
boils, skim and let simmer for half an hour, season with
a little pepper, salt, a grate of nutmeg, and a salt-
spoonful of ground mace. Put through a sieve, return
to the stewpan, boil up, add the cream or milk. Mix
the yolks of eggs with the oysters, add a few drops of
lemon juice, and put with the soup. Heat up, but do
not let it boil again. The soup is then ready for table.
135. Bisque de Homard a la Mariniere. — Remove
the meat, eggs, and coral from two small lobsters ; cut
the meat into dice and put it aside until wanted. Bruise
the lobster shells m a mortar ; heat up three ounces of
butter in a stew-pan, put in a carrot, an onion, two
sticks of celery (all sliced), and a small herb bouquet ;
fry slightly in the butter for a few minutes, then add
the bruised lobster shell, together with four ounces of
fine flour ; moisten with two quarts of fish stock, half
a pint of oyster liquor, and half a pmt of white wine.
Let it simmer for a good half-hour, stir and skim well,
strain, finish with two ounces of lobster butter, a little
cream, a dessert-spoonful of anchovy essence, and a
little lemon juice ; season with salt and cayenne. Have
ready about a dozen small white button onions boiled
in fish stock ; put these, together with the dice of
lobster meat, and six large oysters cut in dice, into a
soup tureen ; pour on the soup and serve.
136. Bisque de Homard a la Parisienne. — 1 lobster,
J carrot, ^ turnip, 4 oz. butter, 1 gill white wine, 2 oz.
flour, 1 bouquet garni, 2 qts. fish stock, seasoning
(I teaspoonful lemon juice, cayenne, peppercorns, and
salt), ^ gill cream.
Split the lobster down the back, take out the meat,
break the claws, pound the shell in a mortar until quite
fine, then add the butter, and mix thoroughly with the
pounded lobster shell. Put all in a stew-pan and stir
over the fire until hot, add the flour, and let cook for ten
minutes ; moisten with the wine and stock, add the
vegetables, herbs and peppercorns, stir until it boils, let
SOUPS (POTAGES). 411
Page 155
Presented as published in 1892. 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
A modernized reading is not available for this page yet. You are seeing the original text.
133. Mulligatawny, Clear.— 2 quarts of clear stock,
the legs of a raw fowl, 1 oz. raw ham, ^ small onion,
1 teaspoonful curry-powder (mild), 3 table-spoonfuls
boiled rice, 1 oz. butter, 1 white of egg. Cut the legs
of fowl into pieces, fry in butter until brown, add the
curry-powder and fry a little, pour off the fat, moisten
with the stock, add the onion and raw ham cut into
slices, boil up and skim, simmer for 20 minutes and
strain. When cold clarify with the white of egg, add
the boiled rice and a handful of chicken meat cut into
dice, heat up and serve.
134. Puree aux Huitres (Oyster Soup). — 2 dozen
large sauce oysters, 2 yolks of eggs, 2| quarts stock
(white or fish), 4 oz. flour, 4 oz. butter, ^ pint cream or
milk, J lemon, pepper, salt, nutmeg and mace.
Beard the oysters, preserve the liquor, cut them into
halves or quarters, and put in a basin with a little
cream. Melt the butter in a stewpan, add the flour
410 RECHERCHE COOKERY.
and cook a little, moisten with the stock, add the beards
of the oysters and the liquor, stir over the fire until it
boils, skim and let simmer for half an hour, season with
a little pepper, salt, a grate of nutmeg, and a salt-
spoonful of ground mace. Put through a sieve, return
to the stewpan, boil up, add the cream or milk. Mix
the yolks of eggs with the oysters, add a few drops of
lemon juice, and put with the soup. Heat up, but do
not let it boil again. The soup is then ready for table.
135. Bisque de Homard a la Mariniere. — Remove
the meat, eggs, and coral from two small lobsters ; cut
the meat into dice and put it aside until wanted. Bruise
the lobster shells m a mortar ; heat up three ounces of
butter in a stew-pan, put in a carrot, an onion, two
sticks of celery (all sliced), and a small herb bouquet ;
fry slightly in the butter for a few minutes, then add
the bruised lobster shell, together with four ounces of
fine flour ; moisten with two quarts of fish stock, half
a pint of oyster liquor, and half a pmt of white wine.
Let it simmer for a good half-hour, stir and skim well,
strain, finish with two ounces of lobster butter, a little
cream, a dessert-spoonful of anchovy essence, and a
little lemon juice ; season with salt and cayenne. Have
ready about a dozen small white button onions boiled
in fish stock ; put these, together with the dice of
lobster meat, and six large oysters cut in dice, into a
soup tureen ; pour on the soup and serve.
136. Bisque de Homard a la Parisienne. — 1 lobster,
J carrot, ^ turnip, 4 oz. butter, 1 gill white wine, 2 oz.
flour, 1 bouquet garni, 2 qts. fish stock, seasoning
(I teaspoonful lemon juice, cayenne, peppercorns, and
salt), ^ gill cream.
Split the lobster down the back, take out the meat,
break the claws, pound the shell in a mortar until quite
fine, then add the butter, and mix thoroughly with the
pounded lobster shell. Put all in a stew-pan and stir
over the fire until hot, add the flour, and let cook for ten
minutes ; moisten with the wine and stock, add the
vegetables, herbs and peppercorns, stir until it boils, let
SOUPS (POTAGES). 411