Soup of Sturgeon a la Pierre Legrand
From French dishes for American tables, 1886
Presented as published in 1886. 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
Nutrition per serving
4221Calories
712 gProtein
98 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories4221 kcal
Protein712 g
Carbohydrates98 g
Fiber15 g
Sugars21 g
Total Fat63 g
Saturated Fat11 g
Monounsaturated Fat21 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol1358 mg
Sodium8008 mg
Potassium8122 mg
Calcium1299 mg
Iron25 mg
Magnesium709 mg
Phosphorus4248 mg
Zinc16 mg
Copper4.2 mg
Manganese14 mg
Vitamin D107 mcg
Vitamin C56 mg
Vitamin A3084 mcg
Vitamin E6.7 mg
Vitamin K184 mcg
Vitamin B63.8 mg
Vitamin B1238 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)2.3 mg
Niacin (B3)101 mg
Folate340 mcg
Choline861 mg
Caffeine0 mg
Water3543 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 7. The excerpt below is the record exactly as published.
a little salt and pepper, and the yolk of a raw egg. Form this mixt- ure into little balls, putting a little flour on your hands to roll them. Poach them in boiling water, throw them into your soup, and, after boiling an in- stant, serve. 42. Green-Turtle Soup a la Londonderry. Proceed as for the foregoing, but instead of Spanish SOUPS. 21 sauce add three pints of consomme (or stock, Art. i) and a glass of sherry. Boil gently half an hour, and serve. 43. Terrapin Soup. Take a live terrapin, and, removing the claws, soak in boiling water for about three minutes. With a cloth remove the shells, and, proceeding as for the green turtle, cut it in small pieces and boil it in consomme (stock, Art. 1). When the terrapin is cooked, add some Spanish sauce (Art. 80), with two glasses of sherry, boil gently for twenty minutes, make some little balls pre- pared in the manner described in green-turtle soup (Art. 41), and serve in your soup. 44. Soup a la d'Orsay. Wash the ends of a bunch of asparagus, which boil with a little salt and a very little soda, drain them and put them into cold water. Press them through a sieve, add two yolks of raw eggs and three pints of consomme (stock), and, when boiling, a pinch of sugar and an ounce of butter. Take the breasts of two roast pigeons, then add to your soup when serving, and eight small eggs, which boil soft (but sufficiently hard to remove the shells), and serve in your soup. 45. Soup aux Quenelles de Volaille. Pre- pare some quenelles (see Art. n) and serve them in three pints of consomme (Art. 1). 46. Consomme Rachel. Spread on a sheet of tin half a pound of farce (Art. 1 1) of chicken (Art. n) and put in the oven for three or four minutes. Put it aside to cool, and then with a cutter for the pur- pose form into round flat shapes. Place in a sauce- 22 FRENCH DISHES. pan four ounces of flour, which mix in three pints of cold consomme (Art. i),boil gently for half an hour, stirring with a spoon from time to time, so that it does not stick to the saucepan. Strain, remove from the fire, and add three yolks of eggs which you have mixed in a little water, a tablespoonful of green peas previously boiled, the small rounds of chicken farce, and serve. 47. Rye Soup k 1'Allemande. Wash well half a pound of rye, and add three pints of consom- me (stock, Art. 1), a few pieces of celery, three leeks, a little salt and pepper, and boil gently three hours. Remove the leeks and celery, and cut in very thin slices as for Julienne soup. Mix two ounces of flour in a little cold consomme, which pour into your soup with your vegetables, taking care to stir well with a spoon. Add a pinch of sugar, boil an hour, skim, and serve. 48. Giblet Soup of Goose. Take the giblets of a goose, which cut in small pieces. Singe and re- move the skin from the feet, and cut them in small pieces, as also four ounces of larding pork. Put all together in a saucepan, with one ounce of butter, and, when beginning to color brown, add two ounces of flour, and boil for five minutes. Then add three pints of consomme (stock), two green onions, a very little thyme, a clove of garlic, two cloves, a bay-leaf, and a little mace, around which put a few branches of parsley, and tie all together. Carefully remove all grease from your soup, add a wine-glass of sherry, and serve. SOUPS. 23 49. Soup k la Bohemienne. Cut a carrot in very small pieces, which put in a saucepan with an ounce of butter. When beginning to color lightly, add three pints of consomme (stock, Art. 1), boil for half an hour, skim, add a pint of peas, a pinch of sugar, pepper, and nutmeg. When your peas are cooked, make a paste with three ounces of flour, two yolks of eggs, one whole egg, a glass of cream, and a little salt and nutmeg. Put through a sieve into your soup, which must be boiling on the fire, stir with a spoon, boil for ten minutes, add a tablespoon- ful of chopped parsley, and serve. 50. Soup with Poached Eggs a la Styrie. Take three pints of consomme (stock, Art. 1), which boil, and add thereto, by degrees, two ounces of semolina, stirring constantly with a spoon. Poach in boiling water with a little salt, and a tablespoon- ful of vinegar, six eggs, which put into cold water. Blanch a tablespoonful of chopped parsley, which add to your soup, with three quarters of a pint of green peas, and, lastly, your poached eggs, which, just before serving in your soup, place in hot water for an instant. 51. English Hare Soup. Cut a young hare in small pieces, which put in a saucepan with four ounces of lard, cut in small squares, two ounces of butter, and, when beginning to color brown, add one ounce of flour, half a bottle of claret, and a quart of consomme (stock, Art. 1). Season with a little thyme, a bay-leaf, two onions, a dozen mushrooms, two cloves, a little salt, pepper, mace, and a very 24 FRENCH DISHES. little cayenne. Boil, and then remove your sauce- pan to the back of the range to simmer gently. Take off all grease most carefully, and, when your hare is thoroughly done, strain your consomme and serve with the hare. 52. Soup of Sturgeon a la Pierre Legrand. Take one pound of pike, one of perch, and the same of eels, which put into a saucepan, with an onion cut in slices, a carrot, a clove of garlic, a very little thyme, and a bay-leaf. Cut up your fish, add four wine-glasses of sherry, boil until all moisture is ab- sorbed, add three pints of consomme (stock, Art. 1), boil for one hour, and press through a sieve. Take two pounds of sturgeon, and boil gently with a carrot, an onion, a slice of ham, salt, pepper, a small garlic, a pint of consomme^ and a glass of sherry. Make a farce of quenelles (see Art. 11), form in small balls, which poach in hot water. Add them to the slices of sturgeon, also the ends of a bunch of asparagus, previously boiled, and two tablespoon- fuls of cherv
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