No. 188. Potage aux Huîtres.
Blanch four dozen oysters until rather firm (they must not nearly boil) drain them on a sieve; save the liquor in which they are blanched. Put a quarter of a pound of butter into a stewpan; when it is melted mix with it six ounces of flour; stir it over a slow fire a short time; afterwards let it cool, then add the liquor of the oysters, a quart of milk, and two quarts of good veal stock (No. 7); season as follows: a teaspoonful of salt, half a saltspoonful of cayenne pepper, five peppercorns, half a blade of mace, a tablespoonful of Harvey sauce, and half do. of essence of anchovy; strain it through a tammie; boil it again ten minutes, skim well; beard the oysters, and put them in the tureen; add a gill of cream to the soup, when it is served, and pour it over the oysters.
No. 189. Potage aux filets de Soles.
Put a quarter of a pound of butter, with six ounces of flour into a stewpan; make a white roux; when cold, mix well with two quarts of veal stock (No. 7), and one quart of milk; set it on the stove, stir until boiling; have ready filleted two very fresh soles; trim the fillets, and put the bones and trimmings into the soup, with four cloves, two blades of mace, two bay-leaves; two spoonfuls of essence of anchovy, one do. of Harvey sauce, one do. of sugar, half a saltspoonful of cayenne, and a little salt if required; skim well, pass through a sieve into a clean stew pan, boil again; put in ten small pieces of salmon cut half an inch long, and a quarter do. wide; cut the fillets of the soles the same size, put them into the boiling soup with half a handful of picked parsley; boil ten minutes; finish with two yolks of eggs and half a pint of cream mixed together; throw them into the soup. The pieces of soles are to be added five minutes before serving; the salmon may be omitted.
No. 190. Potage à la Poissonnière.
Blanch two dozen oysters, four dozen very fresh muscles blanched and bearded; put a quarter of a pound of butter into a stewpan, with six ounces of flour, make a white roux; when cool, add the liquor of the oysters, muscles, and bone of the sole, with two quarts of broth, and three pints of milk; season with a spoonful of salt, one do. of sugar, a sprig of thyme, parsley, two bay-leaves, four cloves, and two blades of mace; pass through a tammie into a clean stewpan, boil and skim well; cut about ten pieces of salmon into thin slices, half an inch long, a quarter do. wide; cut the fillet of the sole the same size; put all into the boiling soup, with half a handful of picked parsley, and a gill of good cream; put the oysters and muscles in the tureen and serve.
No. 191. Potage d’Anguille.
Bone two large eels from head to tail, cut the meat off in slanting dice the size of a teaspoon; put a quarter of a pound of butter into a stewpan, with a spoonful of chopped eschalots, to which add a quarter of a pound of flour; stir it over a moderate fire five minutes, let it cool, then add three quarts of good consommé (No. 134); when it boils throw in the bones of the eels, a small bunch of turtle herbs; let it boil a few minutes; skim it well, pass through a tammie into a clean stewpan; put the raw eel into it, with two spoonfuls of Harvey sauce, one do. essence of anchovy, a quarter of a handful of picked parsley, two glasses of port wine, a little salt and sugar; place it again over the fire, boil five minutes, skim, and serve.
No. 192. Potage de Homard.
Take all meat from a hen lobster, break up the shell and small claws in a mortar, and put them into a stewpan, with five pints of consommé, place it at the corner of the fire to simmer half an hour; then mix the red spawn with a quarter of a pound of butter, as directed (No. 77); then put two onions, a piece of carrot, and half a turnip, in slices, into a stewpan, with a few sprigs of parsley and thyme, two bay-leaves, a blade of mace, four cloves, and a quarter of a pound of butter; stir them ten minutes over a moderate fire, then add the flesh of the lobster, previously well pounded, reserving a few slices for the tureen, and half a pint of second stock; boil it a minute, then add a quarter of a pound of flour; mix it well, and moisten with the stock from the shells which strain into it; season with a little cayenne pepper and essence of anchovies; boil it five minutes, then rub it through a tammie, and put it into a clean stewpan; let it boil ten minutes at the corner of the fire, skim it well, and when upon the point of serving, stir in the quarter of a pound of lobster butter; do not let it boil afterwards; pour it into the tureen over the fillets of lobster, and serve very hot. This soup requires to be quite a red colour.