Soup Curry of Fish

Ingredients

• Prepare a white broth with fish
• eight ounces of rice
• half a pint of Chablis
• the same quantity of white broth
• a pinch of salt

Method

1. 1

   Add blanched rice to the white broth and boil until tender.

2. 2

   Trim fish fillets into small scollops, place in a buttered sauté pan, and pour over Chablis and white broth.

3. 3

   Let simmer for a quarter of an hour, drain, and arrange in the tureen with quenelles.

4. 4

   Strain the liquor from the scollops into the soup, skim, and pour into the tureen.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 68. The excerpt below is the record exactly as published.

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 well beaten may be stirred into a little of the cool sotip, and gradually mixed with the whole quantity, drawing aside the stew-pan and constantly stirring, lest the eggs ourdle. When smooth and thick, serve in a tureen, and keep stirring the soup for a minute, to prevent curdling. Bear in mind that there are always cheap "cooking" oysters as well as costly ones. I am not such a simpleton as to advise anybody save nabobs to use " natives " in making this delicious pottage. Please to remember, Mrs. Working Man's AVife, if I may go out of my way to give you a hint, that you can make a most succulent soup from periwinkles or from whelks. You like hot eel soup, don't you ? Well, try a hot decoction of " winkles " or whelks. I am sure that your husband will lilvc it when he comes home from work. 54. Conger Eel Soup. Put a bunch of savoury herbs into a saucepan, with a large carrot sliced, two large onions, and two bay-leaves. Fry them to a light brown, then add four quarts of water. Let it boil, skim it well, season it with one ounce of salt and half an ounce of pepper, and put into it five pounds of the head and tail part of a conger-eel. Simmer gently and continuously for two hours, strain the soup, and add to it a pint of green peas. A few minutes before it is served put in a pint of new milk. This is sufficient for five pints of soup. — You are not, if you please, to condemn conger eel. Well dressed, it is a valuable adjunct to the table. SOUPS. 105 55. Fish Chowder. [Boston Style.) Take a nice cod-fish of about six pounds, cut the head off and remove all the bones, then cut the tish into square pieces, place them in a bowl, and add half a pinch of salt

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