Shrimp Puree. — I have chosen this recipe as a model of
fisli Purees. Make two pints of uncoloured broth from a
shillingsworth of chicken giblets, or from veal and veal bones.
Clear this of fat, and partly thicken it with half an ounce of
butter and three-quarters of an ounce of flour. Set it aside.
Pick a pint measure of shrimps, saving the shells but not the
heads. After washing the shells empty them into a stewpan,
pour the partly thickened broth ovei' them, bring this to the
boil, and simmer for 25 minutes. Skim, and strain into a bowl.
Divide the picked shrimps into three portions, reserve one of
them for garnish, and take the other two for the Puree ,
O 7
* It is a mistake to suppose that the Dutch word Zootje has anything to
do with fish or cooking. Zootje merely means a little thing.
SHRIMP PUREE
63
pounding them to a paste with the yolk of one hard-boiled egg,
and half an ounce of butter. Pass this through a hair-sieve.
Now to blend — put two ounces of white breadcrumbs that have
been well dried in the oven into a clean stewpan, set this on a
low fire and gradually stir in with them the cooled broth,
adding the shrimp Puree as you do so ; bring to the boil,
skimming off any scum that may rise, then cool, and pass all
through the sieve into another stewpan, stir in the shrimps that
were reserved for garnish and heat up. To finish the soup,
add, off the fire, the yolks of two eggs✪ Shrimp Puree that have been well
mixed with a coffeecupful of the soup. Stir well, and serve.
Croutons of crisped bread must be handed. [ Wyvern.']
This quantity is enough for six people. The soup will be
rich enough for most digestions, but it can be made richer by
beating up the two eggs in a good tablespoonful of cream, or an
ounce of butter.
Oyster Soup for a Party of Four. — With two penny-
worth of fish cuttings make a quart of good broth, assisting it
as usual with vegetables and herbs. Take a dozen sauce
oysters, put them with their beards intact into a saucepan,
strain their own liquid over them through muslin, for it often
contains some atoms of shell. If this is insufficient to cover
the oysters add as much broth cold as will suffice for that
purpose. Put the pan over a low fire, and heat up gradually ;
the moment signs of boiling show themselves stop. Strain off
the liquid from the oysters, add it to the rest of the fish broth
and thicken it, using three-quarters of an ounce of butter and
the same of flour✪ Oyster Soup for a Party of Four to three pints of broth. Trim the beards off
the oysters, and divide each one in halves. Boil up the soup,
skim it, and strain it into a bowl. Warm it up again, and
finish with the yolk of an egg beaten up in a coffeecupful of
the soup, adding all the oysters.
This simple and excellent recipe of Wyvern s is far less
rich and far more wholesome than those generally given. The
quantities can be easily increased for a larger number of
persons. Cream is out of place in oyster soup ; it is quite
rich enough without.
Cockle Soup may be made the same way, also Mussel Soup
if the Mussels are carefully prepared as on p. 111.
64
FISH SOUPS
Page 36 · 3 recipe records on this page
Presented as published in 1898. 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
Shrimp Puree. — I have chosen this recipe as a model of fish Purees. Make two pints of uncoloured broth from a shillingsworth of chicken giblets, or from veal and veal bones. Clear this of fat, and partly thicken it with half an ounce of butter and three-quarters of an ounce of flour. Set it aside. Pick a pint measure of shrimps, saving the shells but not the heads. After washing the shells empty them into a stewpan, pour the partly thickened broth over them, bring this to the boil, and simmer for 25 minutes. Skim, and strain into a bowl. Divide the picked shrimps into three portions, reserve one of them for garnish, and take the other two for the Puree ,
O 7
* It is a mistake to suppose that the Dutch word Zootje has anything to do with fish or cooking. Zootje merely means a little thing.
SHRIMP PUREE
pounding them to a paste with the yolk of one hard-boiled egg, and half an ounce of butter. Pass this through a hair-sieve. Now to blend — put two ounces of white breadcrumbs that have been well dried in the oven into a clean stewpan, set this on a low fire and gradually stir in with them the cooled broth, adding the shrimp Puree as you do so ; bring to the boil, skimming off any scum that may rise, then cool, and pass all through the sieve into another stewpan, stir in the shrimps that were reserved for garnish and heat up. To finish the soup, add, off the fire, the yolks of two eggs that have been well mixed with a coffeecupful of the soup. Stir well, and serve. Croutons of crisped bread must be handed. [ Wyvern.']
This quantity is enough for six people. The soup will be rich enough for most digestions, but it can be made richer by beating up the two eggs in a good tablespoonful of cream, or an ounce of butter.
Oyster Soup for a Party of Four. — With two pennyworth of fish cuttings make a quart of good broth, assisting it as usual with vegetables and herbs. Take a dozen sauce oysters, put them with their beards intact into a saucepan, strain their own liquid over them through muslin, for it often contains some atoms of shell. If this is insufficient to cover the oysters add as much broth cold as will suffice for that purpose. Put the pan over a low fire, and heat up gradually ; the moment signs of boiling show themselves stop. Strain off the liquid from the oysters, add it to the rest of the fish broth and thicken it, using three-quarters of an ounce of butter and the same of flour to three pints of broth. Trim the beards off the oysters, and divide each one in halves. Boil up the soup, skim it, and strain it into a bowl. Warm it up again, and finish with the yolk of an egg beaten up in a coffeecupful of the soup, adding all the oysters.
This simple and excellent recipe of Wyvern s is far less rich and far more wholesome than those generally given. The quantities can be easily increased for a larger number of persons. Cream is out of place in oyster soup ; it is quite rich enough without.
Cockle Soup may be made the same way, also Mussel Soup if the Mussels are carefully prepared as on p. 111.
FISH SOUPS
Records on this page
Shrimp PureeOyster Soup for a Party of FourWyvern's Fish Soup