Puree de Crevettes

Ingredients

• two pounds of giblets
• two quarts of water
• half a teaspoonful of salt
• half a salt-spoonful of roughly ground pepper
• a quarter of a turnip
• half a pound of leeks
• a branch of celery
• a parsley root
• a bouquet of fine herbs
• a large bay leaf
• an ounce of butter
• an ounce of flour
• a pint of shrimps
• a teacupful of dried bread crumbs
• the pulp of two large tomatoes
• the yolks of two eggs
• a cupful of cream

Method

1. 1

   Steep giblets in water with salt and pepper, bring to boil and skim.

2. 2

   Add turnip, leeks, celery, parsley root, herbs, and bay leaf.

3. 3

   Boil for three hours, strain, and remove fat.

4. 4

   Thicken with butter and flour.

5. 5

   Shell shrimps, add to soup, boil, then pound remaining shrimps and shells, strain, and add to pot with bread crumbs.

6. 6

   Boil for twenty minutes, stir in remaining shrimps and tomato pulp, then remove from fire and stir in egg yolks and cream.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 70. The excerpt below is the record exactly as published.

Puree de Crevettes (Shrimp Soup) Boulillabaise Provenciale (Stewed Fish) Ragout de'Mouton (Stewed Mutton) Fillet de Boeuf Pique Braise (Braised Fillet of Beef) Endives de Bruxelles (Brussells Endive) Grives, Salad de Laitues (Thrushes in Casserolle) Glace Savoie (Fruit Bowl Ice) Dessert (Fruit) 157 BANQUETS OF THE NATIONS ■Croutes au Pot. (Crust in the Pot.) Make a clear soup the same as Pot au Feu. Twenty minutes before serving, place some slices of bread (which have been toasted in the oven and steeped in the stock) in the tureen, along with half the cut vegetables, and pour the soup over. French Bread. Prepare a sponge or dough with two and a half pounds of sifted flour, two ounces of German yeast, four ounces of warmed butter, a little salt, sufficient lukewarm water to form a dough, and set it to prove or rise. Knead it well, and form into rolls, twists, or any fancy shapes, put these on greased baking sheets, let them rise for a short time, brush them over with milk, and bake in a quick oven. If for larger kinds of bread, keep out the butter and bake in an oven fitted up with steam pipes for diffusing moisture. Puree de Crevettes. (Shrimp Soup.) Steep two pounds of giblets, clean, and cut them into small pieces ; put them in a pot with two quarts of water, half a teaspoonful of salt, and half a salt- spoonful of roughly ground pepper. Bring slowly to the boil and skim, adding a cupful of water after the first skimming, then skim once more ; repeat this other two times. Now bring to the boil, and add a '58 FRANCE (South) quarter of a turnip, half a pound of leeks, a branch of celery (not a whole bunch), all cut into smallish pieces, a parsley root, a bouquet of fine herbs, and a large bay leaf. After boiling slowly, but steadily, for three hours, pass through a sieve, and when cold take oH the fat. Put into a clean pot and thicken with an ounce of butter and an ounce of flour. Shell a pint of shrimps, and lay one-third to the one side. Put the rest of shrimps and shells into the soup, and boil for half an hour. Strain, and then with an ounce of butter pound the shrimps and shells, and pass through a sieve. Put them gradually in the pot (which has been allowed to cool) along with a teacupful of dried bread crumbs, and continue boiling for twenty minutes, removing any skim as it rises. Stir in the other third of the shrimps, add the pulp of two large tomatoes passed through a fine sieve ; bring to the boil ; remove from the fire, and stir in a liason made of the yolks of two eggs and a cupful of cream

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