Boston Cooking-School cook book

Pick over veal and remove particles of fat. Cover meat with water, bring slowly to boiling point, simmer 2 hours, skimming occasionally; strain and reheat. Soak sago 4 hour in enough cold water to cover, stir into hot stock, boil 30 minutes, and add milk. Pour mixture slowly on egg yolks. Season with salt and pepper. VEAL TOMATO BISQUE 3 pints Veal Stock (p. 150) Y4 teaspoon salt ¥% cup tomato purée Few grains pepper 7 Y4 cup heavy cream Y% teaspoon soda Mix stock, purée, and cream. Bring to boiling point and season. For the purée, use canned tomato soup, Italian tomato paste, or | drain canned tomatoes and stew, strain, and cook until reduced to : a thick pulp. Serves 8. = SOUPS AND CHOWDERS MADE WITH FISH OR FISH STOCK FISH STOCK Use the water in which fish was cooked. Or, cook head, tail, skin, and bones of any white fish in Court Bouillon (p. 214) to cover, adding more fish as convenient; simmer 30 minutes; strain. OYSTER STEW 1 quart oysters 4 cup butter 34 cup cold water 1/2 tablespoon salt 4 cups scalded milk Y% teaspoon pepper Carefully pick over oysters, removing bits of shell. Add water, cook until oysters are plump and edges begin to curl. Remove oysters with skimmer and add to milk. Add strained oyster liquor, butter, salt, and pepper. If desired, add finely minced tips of 2 green onions and a little minced parsley. SCALLOP STEW 1 quart scallops Y4 cup butter 1 quart milk 1/2 tablespoon salt Vg teaspoon pepper Clean scallops, cook 5 minutes in half the butter. Add milk and seasonings and cook slowly 15 minutes. Add remaining butter. CREAM OF OYSTER (OR CLAM) SOUP 1 quart oysters or clams Sprig of parsley 4 cups milk Bit of bay leaf 1 slice onion ¥% cup butter 2 stalks celery ¥ cup flour 1 blade mace Salt and pepper Pick over oysters, removing bits of shell. Reserve liquor, add oysters slightly chopped, heat slowly to boiling point, and simmer 20 minutes. Strain, reheat liquor, and thicken with butter and flour cooked together. Scald milk with onion, celery, mace, parsley, and bay leaf; remove seasonings and add to oyster liquor. Season with salt and pepper. Serves 6 to 8. French Oyster Soup. Just before serving, pour over two egg yolks, slightly beaten. Garnish with Fish Quenelles (p. 138). OYSTER SOUP, AMSTERDAM STYLE 1 quart oysters V teaspoon salt Water Paprika 3 tablespoons butter Celery salt 31% tablespoons flour 1 cup cream Pick over oysters, removing bits of shell. Chop. Add 2 cups water and simmer 20 minutes. Strain through cheesecloth and add enough water to liquor to make 1 quart. Brown butter, add flour, and pour on oyster liquor gradually, while stirring constantly. Simmer 4% hour. Season. Just before serving add cream. Serves 6 to 8. BISQUE OF OYSTERS, CAPUCINE 1 quart oysters Y% cup rice 11% quarts water 2 cups scalded milk 2 stalks celery 2 teaspoons salt 2 leeks lg teaspoon pepper 2 slices onion 1% teaspoon cayenne 2 sprigs parsley 1% teaspoon nutmeg 2 cloves 2 egg yolks 1% bay leaf 1 cup cream 1 cup canned or cooked peas Prepare oysters as for Oyster Soup, Amsterdam Style. Add water, celery, leeks, onion, parsley, cloves, bay leaf, and rice. Bring to boiling point and simmer 114 hours. Press through sieve, add remaining seasonings, peas, and milk. Just before serving, add ege yolks and cream and bring to boiling point. Serves 8. OYSTER GUMBO 1 pint oysters 1 cup cooked or canned okra 4 cups Fish Stock (p. 160) 2 cups tomatoes, cooked or canned 4 cup butter Salt 1 tablespoon chopped onion Pepper Clean, pick over, and parboil oysters; drain and add oyster liquor to Fish Stock. Cook onion 5 minutes in half the butter. Add to stock. Then add okra, tomatoes, heated and drained from some of their liquor, oysters, and remaining butter. Season.