Lady Morgan Soup

Ingredients

• a middle-sized plaice
• a sole
• a small eel
• half a bottle of champagne
• a pound of truffles
• a pottle of mushrooms
• two onions
• a carrot
• a head of celery
• two leeks
• half a bay-leaf
• a little thyme
• basil
• savouiy
• marjoram
• a little grated nutmeg
• cayenne pepper
• two cloves
• two anchoyies
• a little salt

Method

1. 1

   Raise the fillets from the fish, cut up the bones and trimmings, and put them in a stew-pan with champagne, lemon, truffles, mushrooms, onions, carrot, celery, leeks, bay-leaf, thyme, basil, savory, marjoram, nutmeg, cayenne, cloves, anchovies, and salt.

2. 2

   Simmer for an hour, strain through a silk sieve, and add to veal stock.

3. 3

   Jump the fish fillets, trim them, make forcemeat balls of whiting, poach in broth, and prepare truffles.

4. 4

   Serve by pouring boiling soup into a tureen with the fish and garnishes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 67. The excerpt below is the record exactly as published.

Lady Morgan Soup. Lady Morgan (wife of Sir Charles Morgan, a physician) was popular between 1820 and 1835 as a lively novelist. She Avas a great friend of the famous Careme, Avho invented this soup in her honour. Raise the fillets from a middle-sized plaice, a sole, and a small eel ; cut up the bones and trimmings of the fillets, which put in a stew-pan, adding half a bottle of champagne, the 102 THE THOROUGH GOOD COOK. Hesh of a lemon, tlie skins of a pound of truffles, a pottle of mushrooms, two onions, a carrot, a head of celery, and two leeks, the whole sliced ; half a bay-leaf, a little thyme, basil, savouiy marjoram, a little grated nutmeg and cayenne pepper, two cloves, two anchoyies washed, and a little salt

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