Les Private

Fish stocks. ———– Ingredients: – 2 lbs. Beef or veal (these can be omitted), each type of white fish trimmings, of fish that may be dressed for table, 2 onions, grated lemon rind of half a bunch of herbs 2 carrots, 2 liters of water. Mode: – Cut the fish and place them with other ingredients in the water. Simmer for 2 hours, skim and strain the liquid carefully. When a richer stock, wanted to saute the vegetables and fish before adding water. Time. 2 hours.Note. Do not make fish stock long before he was, as he quickly changes vinaigre.à in crab soup. ————– Ingredients: – 50 crayfish, 1 / 4 pound of butter, 6 anchovies, the crumb of a French roll, a little lobster spawn, spices to taste, 2 liters of average stock or stocks poissons.Mode are: – Shell the crayfish, and put the fish between two plates until they wished to book shells in a mortar with the butter and anchovies when they fought well, add one pint of stock, and simmer for three quarters of an hour. Strain through a fine sieve, put the rest of the stock with the rolls, give it to a boil, and rub it with a gauze spawn with lobster. Place the fish, but do not boil the soup after it is rubbed by Tammy. If necessary, add seasoning. Time. 1-1/2 tablespoons heure.à Eel. ——— Ingredients: – 3 lbs. Eels, 1 onion, 2 oz butter, 3 blades of mace, a bouquet of herbs, 1 / 4 oz peppercorns, salt, 2 tablespoons flour, 1 / 4 l cream, 2 liters of water. Mode: – Wash the eels, cut into thin slices and put them in the casserole with butter, let simmer it for a few minutes, then pour the water for them, and cut, add the onions into thin slices, herbs, Mace cut and season. Simmer until the eels are tender, but not break the fish. Take it with caution, carefully mix the flour into a paste with the cream to boil, pour over the eels and servir.Temps. 1 hour, or a little plus.Note. This soup can be flavored differently by omitting the cream, and ketchup.Bisque with a little lobster. ————- Ingredients. 3 large lobsters, or 6 small, the crumb of a French roll, 2 anchovies, 1 onion, 1 bunch of herbs, 1 strip lemon peel, 2 g of butter, a little nutmeg, 1 tablespoon coffee powder 1 liter cream 1 liter milk filled balls mace, salt and pepper to taste, Take bread crumbs, 1 egg, 2 liters of water. Mode: – the meat from the lobsters, and beat the fins, chine, and small claws in a mortar, before the brown fin and the bag in the head. Place in a casserole with breadcrumbs, anchovies, onions, herbs is lemon peel and pour water and simmer gently until all the goodness extracted and lightness. Spawning Pound in a mortar with butter, nutmeg and flour and mix with the cream and milk. Give one boil up, at the same time adding the tails cut in pieces. Make stuffing balls with the rest of the lobster, seasoned with mace, pepper and salt, a little flour and some bread crumbs, moisten with egg, they give heat and serve in the soup. Time. 2 hours, or a little plus.Soupe oyster -1. ————- Ingredients: – 6 dozen oysters, 2 liters of white, half liter of cream, 2 oz butter, 1-1/2 oz flour, salt, cayenne pepper and mace, put the goût. Mode: – Scald the oysters in their own juice, they made, the beard, and in a large bowl. Take a pint of stock, lay in his beard, and the liquid, which must carefully strained, and simmer for half an hour. Take the heat, strain again and add the remaining stock with the seasoning and mace. Bring to a boil, add the thickening of butter and flour, simmer for 5 minutes, add boiling pour the cream, you have the oysters, and servir.Temps. 1 heure.Note. This soup is perhaps less rich with milk instead of cream, and thickening of the arrowroot instead of butter and oyster farine.Soupe -2 — ———– Ingredients: – 2 liters of good mutton broth, 6 dozen oysters , 2 g butter, 1 oz of farine.Mode: – Beard the oysters cook, and in their own liquor, then add, tight, broth, thicken with butter and flour, and simmer for fifteen minutes. Place the oysters, stir well, but do not boil and serve very chaud.Temps. 4.3 heure.à shrimp soup. ———– Ingredients: – 2 liter fish stock or water, 2 liters of prawns, the crumbs of a roll French, anchovy sauce or mushroom ketchup to taste, 1 blade mace, 1 pint of vinegar, a little juice citron.Mode: – Take the tail of the shrimp, put his body in a pot with a blade of mace, 1 / 2 liter of vinegar and the same amount of water and boil 1 / 4 hour, strain the liquor. Place the fish stock or water in a saucepan, add the strained liquor, pound prawns with the crumb of a roll moistened with a little soup, rub them through a gauze, and mix at low bit with the soup, ketchup or add anchovy sauce to taste with lemon juice. When it is finished, place the shrimp taken in a little, let them thoroughly Serve hot. If not thick enough, a little butter and farine.Temps. 1 hour.