Fish La Creme Soup

Ingredients

• two pounds white meat fish
• a quart of water
• salt to taste
• pepper to taste
• a tablespoon butter
• half cup cream
• butter size of an egg
• tablespoon prepared mustard

Method

1. 1

   Scrape fish meat, boil bones and head in water for one hour.

2. 2

   Add salt, pepper, and butter.

3. 3

   Remove bones, drop cream balls made from fish meat, cream, butter, and mustard into boiling soup.

4. 4

   Boil for ten minutes and serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 25. The excerpt below is the record exactly as published.

FISH LA CREME SOUP. Mrs. A. R. Schlernitzauer, No. 462 North Fremont avenue— Take two pounds white meat fish; scrape the meat all off; put the bones and head in a quart of water, boil for one hour; put in salt, pepper, tablespoon butter. When done, remove the bones and drop the creme balls in while boiling. For la creme balls, take the meat, put in a deep wooden bowl, half cup cream, butter size of an egg, sal: and pepper to taste; tablespoon pre- pared mustard; beat this all to a cream; drop by teaspoonfuls into the soup. Boil ten min- utes; serve hot. XO. 36. FREXCH GUMBO. Mrs. Pratte Layton, No. 2323 Scarff street— Choose a large fat old chicken, after being properly drawn and salted two hours, (better all night on the ice;) cut in small pieces, wash and drain in colander; have ready two teaspoonfuls of chopped onion; into kettle put dessertspoonful of lard with a scant one of flour, brown light- ly; put in the chicken and stir continually until brown; then add five quarts of cold wa- ter. Salt to taste

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