Bisque Soup

Ingredients

• Twenty-five crayfish
• 2 oz. breadcrumbs
• half an oz. butter
• 1 pint fish stock
• 1 anchovy
• 4 mushrooms
• 1 small shalot
• 1 blade of mace
• 1 teaspoonful of salt
• 1 teaspoonful white pepper
• half a pint light French wine

Method

1. 1

   Take the meat out of the crayfish, but keep the tails whole; pound the shells with the breadcrumbs and the butter, then put them into a saucepan with the stock, anchovy, mushrooms, shalot, mace, salt and pepper.

2. 2

   Stew for two hours, add the wine, strain and put on the fire again.

3. 3

   Pound the meat of the crayfish, all except the tails; mix with half a lb. butter, and stir into the soup.

4. 4

   Put in the tails whole, simmer five minutes, and serve with sippets.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 11. The excerpt below is the record exactly as published.

1 teaspoonful of salt, \ teaspoonful of pepper. Put the meat into a saucepan with 3 quarts of water and the salt, and let it come to the boiL Wash and prepare the vegetables as follows : Shell the peas and beans, cut the carrots and turnips into dice, shred the cabbage or lettuce, blanch and chop the onions, break the cauliflower into sprigs. Add all these to the liquor when boiling and boil all together for two hours. If the vegetables are old, boil three hours. Take out the meat and serve the soup in a tureen. Olear Soup with Parmesan. Make some very small rolls, the size of a marble, from the recipe given for Petit Choux Pastry; bake them a golden brown, put them into the tureen with the clear soup. Serve with this soup Parmesan cheese finely grated. Brunoise Soup. Wash and cut up into small squares 1 onion, 1 carrot, 1 small turnip. Fry all together with a cupful of green peas, in 1 oz. of butter, till they are a light brown ; strain them into a saucepan with the quantity of clear soup required. Simmer for ten minutes, removing all scum aa it rises. MISS CAMERON'S COOKERY BOOK. 35 Onion Soup. Eight onions, J lb. bread crust, 2 carrots, 1 head celery, yolks of 2 eggs. Pare and slice the onions, fry them in butter to a pale brown colour, put them in a saucepan with 2 quarts of stock, the bread crust, pepper, and salt; cut up the carrots and celery in small pieces, add them, and let the whole boil together for two hours. Ten minutes before serving, beat the yolks of the eggs with a little of the soup and a small spoonful of vinegar; pour this gradually into the soup, stirring well, but do not allow to boil. Babbit Soup. Two rabbits, 2 quarts of beef stock or water, 2 onions, 1 head of celery, pepper and salt to taste. Cut up the rabbits and lay the pieces in salt and water for ten minutes ; take out and put in a saucepan with the stock and vegetables ; simmer gently for two hours, removing the scum. Strain the soup and put back the pieces of rabbit. Add a glass of port wine and a tablespoonful of mushroom ketchup. Heat, and serve with fried bread cut into dice. Barley Broth. Six lb. leg of beef or knuckle of veal, J lb. pearl barley, 2 quarts of cold water, 2 large onions, 1 small bunch of sweet herbs, 1 teaspoonful of chopped parsley, 1 head of celery, 2 turnips cut into squares, 1 tablespoonful of salt, 1 teaspoon- ful of black pepper. Simmer these all together for two hours, removing the scum carefully ; then add 2 more quarts of hot water very gradually, and continue to simmer for two hours longer. Take out the meat, and skim off the fat. Do not strain the broth ; serve with the vegetables and parsley in it- Bisque Soup. Twentj-five crayfish, 2 oz. breadcrumbs, ^ oz.\sv&toc,\ ograft. 36 MISS CAMERON'S COOKERY BOOK. fish stock, 1 anchovy, 4 mushrooms, 1 small shalot, 1 blade of mace, a teaspoonful of salt, 1 teaspoonful white pepper

Cook this with the app: pantry check, scaling, and the assistant.