Potage Dupoise, or Mussel Soup

Ingredients

• Two pints of Fish Stock
• Three pints of Mussels (prepared as for Dressed Mussels)
• Two ounces of Butter
• Two ounces of Flour
• Half a teaspoonful of Sugar
• Cayenne
• Salt
• Mignonnette Pepper
• Half a pint of Cream

Method

1. 1

   Prepare the mussels as for dressed mussels.

2. 2

   Melt the butter in a stewpan, add the flour, and mix them well.

3. 3

   Pour the fish stock and the liquor from the mussels to the butter and flour; add the parsley stalks, &c.

4. 4

   Let it boil, and skim well; then strain, and add the cream and the mussels.

5. 5

   Re-heat without boiling, and serve.

Nutrition per serving

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 5. The excerpt below is the record exactly as published.

Potage Dupoise, or Mussel Soup. Ingredients, Two pints of Fish Stock. Three pints of Mussels (prepared as for Dressed Mussels). Two ounces of Butter. Two ounces of Flour. A few Parsley Stallss, SOOTS. 18 Half a teaspoonful of Sugar. Cayenne, Salt, Mignonnette Pepper. Lemon Juice. Half a pint of Cream

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