Bouillabaisse

Ingredients

• 4. lb. of codfish tongues
• 1 lb. of eel
• 1 lb. of scallops
• yi lb. of shrimps
• 1 large boiled lobster
• 1 oz. of flour
• 1 oz. of butter
• Rub with garlic
• some round slices of bread

Method

1. 1

   Strain and return to the kettle; add the flounder and butterfish in pieces.

2. 2

   Boil 10 minutes, add the fish stock and scallops, boil 10 more minutes.

3. 3

   Rub together flour and butter; drop this in the soup in little balls five minutes before serving.

4. 4

   Then put in shrimps and lobster.

5. 5

   Serve the Bouillabaisse on garlic-rubbed bread.

Nutrition per serving

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 5. The excerpt below is the record exactly as published.

4. lb. of codfish tongues, i lb. of eel; boil 10 minutes, add the fish stock, i lb. of scallops, boil 10 more minutes. Rub together i oz. of flour and i oz. of butter; drop this in the soup in little balls five minutes before serving. Then put in yi lb. of shrimps and i large boiled lobster cut in large pieces. Rub with garlic some round slices of bread and serve the Bouil- labaisse on them. This will serve 12 persons. One is not able to obtain here the varieties of fish of the Midi, but the above will make an excel- ent substitute. BORCHT (Russian) flDake a clear, light-coloured, highly seasoned stock of beef and veal or of chicken. Strain and remove all fat. A Russian gourmet will say that really good Borcht should be made with 2 ducks and a chicken in the stock. Cut up some red beets and boil them in the stock; about 4 large Allied CooKery 17 beets to 8 cups of stock. When the beets are cooked squeeze in enough lemon-juice to give it a slightly acid flavour, then clear by stirring in the whipped white of an egg and bringing it to the boiling point. Strain carefully. . Serve in cups with a spoonful of sour cream. If the colour fails to be bright red, a few drops of vegetable colouring may be added. MUSHROOM SOUP (French) ZThree-quarters lb. of fresh mushrooms, i cup of water, 2 tablespoons of butter, 2 tablespoons of flour, 4 cups of scalded milk, ^ cup of cream, a few gratings of nutmeg, salt, and pepper. Put the mushrooms in a stew-pan with i table- spoon of butter, a few gratings of nutmeg, salt, and pepper, and i cup of water; cook over a good fire 20 minutes, then pass through a coarse sieve. Cream i tablespoon of butter with 2 tablespoons of flour, add this to 4 cups of scalded milk. When this thickens to a thin cream, add the mushrooms ; just before serving add ^2 cup of cream. SERBIAN CHICKEN SOUP Cut a fowl in four or five pieces. Put in a kettle with about one quart of water to each pound of fowl. When half cooked add salt and a carrot, 1 8 Allied CooKery parsnip, some celery and parsley, an onion, and a few whole black peppers. In a separate pan put a tablespoon of lard and yi tablespoon of flour. Stir this until it is brown and add some paprika, according to taste. Add this to the soup. Let it boil a few minutes. Just before serving the soup stir in well the yolk of an ^gg beaten with three tablespoons of cream. VEGETABLE SOUP (Minestrone alia Milanese) One-half quart of stock, 2 slices of lean pork, or a ham bone; 2 tomatoes, fresh or canned; i cup of rice, 2 tablespoons of dried beans, i tablespoon of peas, fresh or canned ; 2 onions. Put into the stock the slices of pork, cut into small pieces; or, if desired, a ham bone may be substituted for the pork. Add the tomatoes, cut into small pieces also, the onions, in small pieces, and the rice. Boil all together until the rice is cooked. Then add the beans and the peas and cook a little longer. The soup is ready when it is thick. If desired, this chowder can be made with fish broth instead of the stock, and with the addi- tion of shrimps which have been taken from their shells. This dish can be served hot or cold. Allied CooKery 19 LETTUCE SOUP (Zuppa di Lattuga) One small lettuce, meat stock, 2 potatoes, the leaves of a head of celery, 2 tablespoons of peas, fresh or canned, i heaping tablespoon of flour. Put the potatoes, cold boiled, into the stock when it boils, add the celery leaves, the lettuce chopped up, the peas, and the flour mixed well with a little cold stock or water. Boil for one hour and a half, and serve with little squares of fried bread. POT-AU-FEU (French family soup) llngredients. — 4. lbs. of brisket of beef, the legs and neck of a fowl, }4 a cabbage, 2 leeks, i large onion, 2 carrots, a bouquet-gami (parsley, thyme, bay-leaf), i dessert-spoonful of chopped parsley, 4 cloves, 12 peppercorns, i tablespoonful of salt, }/2 lb. of French bread, 6 quarts of cold water. Put the meat and water into a stock-pot or boiling pot ; let it come gently to boiling point, and skim well. Wash and clean the vegetables, stick the cloves in the onion, tie up the cabbage and leeks, and put all in with the meat. Add the carrots cut into large pieces, the bouquet-garni, peppercorns, and salt, and let the whole simmer gently for 4 20 Allied CooKery hours. Just before serving cut the bread into thin slices, place them in a soup tureen, and add some of the carrot, leeks, and onions cut into small pieces. Remove the meat from the pot, season the broth to taste, and strain it into the soup tureen. Sprinkle the chopped parsley on the top, and serve. The meat and remaining vegetables may be served as a separate course; they may also be used up in some form for another meal. Or the meat and vegetables may be served and the broth put aside and used on the following day as '' Croute-au-pot. " ONION SOUP (Soupe k rOignon) Slice or chop two medium-sized onions; let them colour an instant in i oz. of butter

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