Alternatives Ingredients Oyster Soup
First Fish.
Ingredients: – 2 lbs. beef or veal (these can be omitted), any type of white fish trimmings, of fish attracted to the table, 2 onions, zest of 1 / 2 lemon, a few sweet herbs, 2 carrots, 2 are liters of water.
Method: – Cut the fish and put it with the other ingredients in water. Simmer for 2 hours, carefully skim liquid and drain. When a rich stock desired, fry the vegetables and fish before adding water.
Time. 2 hours.
Note. Do not fish too far davance time eating, as it quickly turns sour.
In the second crayfish soup.
Ingredients: – 50 crayfish, 1 / 4 pound of butter, 6 anchovies, the crumb of a French bread, a little lobster-spawn, spices to taste, 2 liters of broth medium or fish stock.
Method: – Shell the crayfish, and put the fish between two plates until they are needed, pound the shells in a mortar with the butter and anchovies; when they fought well, add one pint of stock, and cook for 3 / 4 of an hour. The tribe is through a hair sieve, put the rest of the shares with the crumb rollers, give it a boil, and rub it through a cheesecloth, with the lobster spawn. Enter the fish, but do not let the soup boil, after being rubbed through Tammy. If necessary, add seasoning.
Time. 1-1/2 hours.
3rd eel soup.
Ingredients: – 3 lbs. eels, 1 onion, 2 ounces of butter, 3 blades of mace, a bouquet of herbs, 1 / 4 ounces of peppercorns, salt to taste, 2 tablespoons flour, cream 1 / 4 liter , 2 liters of water.
Method: – Wash the eels, cut into thin slices and put them in the casserole with the butter, simmer a few minutes, then pour water for them, and add the onion, cut into thin slices, herbs, nutmeg and spices. Simmer until the eels are tender but not break the fish. Take them out carefully in the flour until a smooth paste with the cream, bring to a boil, pour over the eels and serve.
Time. 1 hour or slightly more.
Note. This soup can be flavored differently by omitting the cream, and with a little ketchup.
4th Lobster bisque.
Ingredients. 3 large lobsters, or 6 small, and one French bread roll, 2 anchovies, 1 onion, 1 small bunch of herbs, a strip of lemon peel, 2 ounces of butter, a little nutmeg, 1 teaspoon flour, 1 liter of cream, 1 pint of milk, season to taste stuffing balls, clubs, salt and pepper, bread crumbs, 1 egg, 2 liters of water.
Method: – Select the lobster meat, and beat the fins, chine, and small claws in a mortar, previously removed the spoiler and the brown bag in the head. Put them in a pan with the crumb of the roll, anchovies, onions, herbs, lemon zest and water, simmer until all the goodness is extracted, and stretch. Pound the spawn in a mortar with butter, nutmeg and flour, and mix with the cream and milk. Enter a boil at the same time adding the tails cut in pieces. Take the stuffing balls with the rest of the lobster, seasoned with nutmeg, pepper and salt, with a little flour and some bread crumbs, moisten with the egg, heat them in the soup and serve.
Time. 2 hours or slightly more.
5th Alternatives oyster soup.
Ingredients: – 6 dozen oysters, 2 cups white stock, 1 / 2 liter of cream, two ounces of butter, 1-1/2 oz flour, salt, cayenne pepper and nutmeg to taste.
Method: – scald the oysters in their liquor, take them out, beard and put them in a bowl. Take a pint of stock, put in the beards and the liquor, which must be carefully strained, and simmer for 1 / 2 hour. Take it from heat, strain again and add the remaining stock with the seasoning and mace. Bring to a boil, add the butter and flour thickens, simmer for 5 minutes, add the boiling cream, pour over the oysters they serve, and.
Time. 1 hour.
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