Put the oysters in a small saucepan with their liquor ; place them
on a hot fire to poach, then drain, preserving the liquor. Beard half
the oysters and cut them into quarters, pound the remainder with the
beards in a mortar to a smooth paste, then rub through a sieve. Chop
the shallot and onion. Fry them in butter, just long enough to blend,
without taking colour, add the curry-powder, the cornflour, and
oyster puree, and moisten with the liquor of the oyster and the stock.
Stir till it boils, and let simmer for about 20 minutes ; season to taste
with salt, pepper, and nutmeg, now mix the yolks of eggs with the
cream and incorporate with the soup ; stir long enough over the fire
to bind the former. Pass the whole through a tammy cloth. Beturn
to the stewpan, add the quarters of oysters, re-heat and serve.
160. Bisque d’Ecrevisse {Crayfish Soup). — 40 to 50 crayfish,
3 boned anchovies, 4 oz. butter, 4 oz. rice, 1 small onion, stuck with
2 cloves, 2 quarts fish stock, 1 French dinner roll, 1 gill cream,
1 teaspoonful lemon-juice, salt and pepper.
Take out the gut from the centre fin of the tail of each crayfish,
shell the fish, and put the shell and half the tails in a mortar, pound
very finely with the anchovies, add the butter, and put the whole in
a stewpan over the fire, stir with a wooden spoon till hot, then add
the rice, previously washed and drained, fry a little, and moisten
with the fish stock. Now add the onion ancl cloves, and let simmer
till the rice is quite tender (stir frequently) ; soak the soft part of the
roll in a little milk, and add this to the soup. Pass through a
tammy or fine sieve, return to the stewpan, season to taste, reheat
and add the cream. Just before serving add the lemon-juice and the
crayfish tails, and serve with a plate of small fried bread crolitons or
small sippets of toasted bread. A little lobster spawn or lobster
butter may be added to the soup if liked.
161. Potaqe de Lapin d VOseille {Babbit Soup xoith
Sorrel). — 1 large tender rabbit, \ lb. shin of beef, 1 lb. knuckle of
veal, \ lb. lean bacon, 1 carrot, 1 onion, 3 cloves, 1 leek, 1 blade
of mace, 10 peppercorns, 3 yolks of eggs, 1 gill of cteam, 1 handful
sorrel-leaves, £ lemon, 2 oz. flour, 2 oz. butter, salt, pepper, chopped
parsley✪ Potaqe de Lapin d VOseille (Rabbit Soup with Sorrel).
Cut up the rabbit into small pieces, bone the breast and put the
two fillets in a saute-pan with a handful of bacon cut small and a
little butter ; fry a little, and cook in the oven till done. Cut the
fillets into small dice and keep for garnish. Prepare the vegetables,
stick the cloves into the onion, put these together with the pieces of
rabbit, bacon, beef, and veal, peppercorns, and mace into a large
stewpan ; pour in six quarts of water, boil up, skim, and cook slowly
for about three hours. Take off the fat and strain. Melt the butter,
156
THE NEW CENTURY COOKERY BOOK
Page 111 · 3 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put the oysters in a small saucepan with their liquor ; place them on a hot fire to poach, then drain, preserving the liquor. Beard half the oysters and cut them into quarters, pound the remainder with the beards in a mortar to a smooth paste, then rub through a sieve. Chop the shallot and onion. Fry them in butter, just long enough to blend, without taking colour, add the curry-powder, the cornflour, and oyster puree, and moisten with the liquor of the oyster and the stock. Stir till it boils, and let simmer for about 20 minutes ; season to taste with salt, pepper, and nutmeg, now mix the yolks of eggs with the cream and incorporate with the soup ; stir long enough over the fire to bind the former. Pass the whole through a tammy cloth. Beturn to the stewpan, add the quarters of oysters, re-heat and serve.
160. Bisque d'Écrevisse (Crayfish Soup). — 40 to 50 crayfish, 3 boned anchovies, 4 oz. butter, 4 oz. rice, 1 small onion, stuck with 2 cloves, 2 quarts fish stock, 1 French dinner roll, 1 gill cream, 1 teaspoonful lemon-juice, salt and pepper.
Take out the gut from the centre fin of the tail of each crayfish, shell the fish, and put the shell and half the tails in a mortar, pound very finely with the anchovies, add the butter, and put the whole in a stewpan over the fire, stir with a wooden spoon till hot, then add the rice, previously washed and drained, fry a little, and moisten with the fish stock. Now add the onion ancl cloves, and let simmer till the rice is quite tender (stir frequently) ; soak the soft part of the roll in a little milk, and add this to the soup. Pass through a tammy or fine sieve, return to the stewpan, season to taste, reheat and add the cream. Just before serving add the lemon-juice and the crayfish tails, and serve with a plate of small fried bread croutons or small sippets of toasted bread. A little lobster spawn or lobster butter may be added to the soup if liked.
161. Potage de Lapin à l'Oseille (Rabbit Soup with Sorrel). — 1 large tender rabbit, \ lb. shin of beef, 1 lb. knuckle of veal, \ lb. lean bacon, 1 carrot, 1 onion, 3 cloves, 1 leek, 1 blade of mace, 10 peppercorns, 3 yolks of eggs, 1 gill of cream, 1 handful sorrel-leaves, £ lemon, 2 oz. flour, 2 oz. butter, salt, pepper, chopped parsley.
Cut up the rabbit into small pieces, bone the breast and put the two fillets in a saute-pan with a handful of bacon cut small and a little butter ; fry a little, and cook in the oven till done. Cut the fillets into small dice and keep for garnish. Prepare the vegetables, stick the cloves into the onion, put these together with the pieces of rabbit, bacon, beef, and veal, peppercorns, and mace into a large stewpan ; pour in six quarts of water, boil up, skim, and cook slowly for about three hours. Take off the fat and strain. Melt the butter,
Records on this page
Potaqe de Lapin d VOseille (Rabbit Soup with Sorrel)Bisque d’Ecrevisse (Crayfish Soup)Vota ye Fausse Tortue (Mock Turtle Soup, Thick)