Clear Fish Soup

Ingredients

• One large crab or two small ones
• a quarter ounce of dried basil
• A table-spoonful of Madeira
• the juice of half a lime

Method

1. 1

   Make ordinary clear consomme for the number you expect.

2. 2

   Boil the crab, drain, clean, and pick out the flesh.

3. 3

   Pound the meat and shells, add to the consomme with basil, and boil gently for half an hour.

4. 4

   Strain, heat again, and pour into a soup tureen over quenelles made from claw meat.

5. 5

   Finish with Madeira and lime juice.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 198. The excerpt below is the record exactly as published.

Clear fish soup. 1,11,0. £ 1, -n i t ^ ably, but any fish will do. Let us take the crab. Make ordinary clear consomme for the number you expect. One large crab or two small ones will suffice for eight basins. Boil the crab : drain and clean it : pick out the flesh, saving that of the claws for garnishing. Pound the rest of the meat and shells in a mortar, put the whole of it into the consomme you have made, with a little bag containing a quarter ounce of dried basil, and boil gently for half an hour, strain through a fine sieve, or tamis cloth, — it should now be bright and clear, — heat it up again, and pour it into your soup tureen over some little quenelles made of the claw meat you saved 354 MENU FOR A PARTY OF EIGHT. A table-spoonful of Madeira and the juice of half a lime

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