Oyster Soup
From The thorough good cook, 1895
Serves 8
Can use cheaper cooking oysters.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
season with cayenne and white pepper — a glass of sherry, if 3'ou like — skim off the scum, and add the cut bits of the tail and claws as directed above. 50. 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 ; sinnner these for an hour, and strain throuoh a silk sieve, to add afterwards to some veal stock. Now "jump" the fillets of the fish, and trim them in scollops ; make a large whiting into forcemeat, using instead of the fresh butter^ a butter of crayfish, mould it into small balls Avith teaspoons, and poach them in some broth. Cut the truffles that were skinned and dressed in stock with a root-cutter one inch in diameter, to scollop them after- wards, one-sixth of an inch in thickness. AVhen about to serve, strain the forcemeat balls, la}' them in the tureen witli the scollops of fish drained on'a napkin, as also the truffles, and twenty mushrooms turned, two dozen oysters, as usually prepared, as many tails of prawns, and the crayfish tails, from the shells of which the butter is composed ; clarify the broth for the soup, having added to it the trimmings of the fish and their stock, as also the stock in which the forcemeat and trufiies were dressed, the liquor from the mushrooms, and a tablespoonful of the oyster liquor. When serving, pour the soup boiling into the tureen garn- ished as above. 61. Fisherman's Soup (Potage de Poisson a la Mariniere). Clean a small pike, a tench, a carp, and a middling- sized eel, cut them in small lengths, and throw over them a little sea-salt to cleanse and salt them at the same time ; an hour after, Avash and drain them on a napkin ; then lay each fish separately in a saute-pan, containing two onions, tAvo carrots, and a pottle of mushrooms, sliced, some parsley roots, bay- SOUPS. 103 leaf, basil, tliyme, two cloves, a clove of garlic, a pinch of pepper, and grated nutmeg, half a pint of Marsala, and a ladleful of broth ; let them sinnner for ten minutes, take out the carp, and ten minutes afterwards drain the remaining fishes on a baking sheet, observing that no fragment of the seasoning remains about them ; lay them gradually in the tureen, which cover and place in the hot closet ; strain the essence of the fishes through a sieve ; add it to some brown broth ; clarify it, and pour it into the tureen while boiling, minCTlinsf with it roots dressed in broth. I commend this dish (which is a kind of fresh-water " bouillabaisse ") to dwellers in houseboats, and anglers in the backwaters of the Upper Thames — if there are any fish left in the Upper Thames ! 52. Soup Curry of Fish. Prepare a white broth with fish {see No. 43), and to this add eight ounces of rice that has been blanched; boil the soup till the rice is tender, trim some fillets of lampreys, or eels, into small scollops, and lay them on a buttered saute-pan ; make forcemeat balls of salmon ; pour over the scollops half a pint of Chablis, and the same quantity of white broth, and let them simmer slowly for a quarter of an hour ; drain them, and arrange them with the quenelles at the bottom of the tureen, strain the liquor the scollops were done in into the soup, skim, and pour it into the tureen. 53. Oyster Soup. Take two quarts of strong clear stock, whether of fish or veal or chicken ; add the hard-boiled yolks of six eggs, and the hard parts of a quart of fresh juicy oysters, 104 THE THOROUGH GOOD COOK. previously well pounded in a mortar ; simmer for half an hour, and strain into a fresh stew-pan, in which have the remainder of the quart of oysters, cleared from the beards, and washed ; season with mace and cayenne, and let the oysters simmer for eight minutes, when the yolks of three eggs
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Cook this with the app: pantry check, scaling, and the assistant.