Preparation: The fish is scaled, drawn and washed. The meat is cut from the bones, the liver and gall removed. The bones are chopped up and with water, onions, salt and spices slowly stewed for a fish bouillon.
Melt ⅛ lb. butter, stir in the flour, simmer to a light yellow, pour the fish bouillon in, let it simmer slowly for ¾ of an hour.
The crawfish or crabs are boiled in the meantime. The meat is taken out of the shells. The oysters and the fish liver, which is cut into pieces, are heated in the white wine, but not boiled. The meat of the pickerel is also cut into small pieces and stewed in 2 tablespoonfuls of butter until tender.
The fish dumplings are also cooked 10 minutes in the white wine. When done, put the dumplings into the soup tureen. All the meat, liver, crabs and oysters are put into the soup tureen, the gravy is strained and the yolks of 2 eggs stirred in and then poured into the tureen. Salt to taste. It is a very fine soup.
The fish dumplings are made the same way as the meat dumplings in No. 10, only instead of meat take fish, and take half the quantities given in [No. 10]. Leave out the nutmeg.
No. 57—CRAWFISH OR CRAB SOUP WITH MARROW DUMPLINGS OR LIVER DUMPLINGS.
Quantity for 6–8 Persons.
- 24 small crabs
- ¼ lb. of butter
- 2½ qts. of bouillon
- 1 pinch of white pepper
Preparation: The crabs are washed carefully and thrown into boiling salt water, but taken out again immediately. Mash the crab meat and stew it ¼ of an hour in the ¼ lb. of butter. After this stir in the bouillon, cover and cook slowly 1 hour.
Marrow dumplings or liver dumplings are cooked in the soup which has been strained. The marrow dumplings are prepared as directed in [No. 7] and the liver dumplings as in [No. 9]. Take the same quantities. Serve at once when the dumplings are done.