Thursday, January 6, 2011

KINDS OF SOUPS

Oyster soup -1.
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Ingredients:
- 6 dozen oysters, 2 liters of white stock, 1 / 2 liters of cream, two ounces of butter, 1-1/2 oz flour, salt, cayenne pepper and nutmeg to taste.


Mode:
- Scald the oysters in their alcohol, take them out, beard them and put them in a bowl. Take a pint of stock, add a beard and spirits which are carefully taut, and cook for 1 / 2 hour. Remove it from fire, strain again and add the rest of the shares with spices and mace. Bring to a boil, add thickening of butter and flour, cook for 5 minutes, stir in the boiling cream, pour over the oysters and serve.

Time. 1 hour.

Note. This soup may be less rich by using milk instead of cream and thickened with arrowroot instead of butter and flour.

Oyster soup -2
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Ingredients: - 2 liters of good mutton broth, 6 dozen oysters, 2 g of butter, 1 kg of flour.

Mode:
- Beard the oysters, and scald them in their own minds, then add it tight for the soup, thicken with butter and add flour and 1 / 4 of an hour. Add oysters, stir well, but do not boil and serve hot.

Time. 3 / 4 hour.

Chicken soup.
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Ingredients:
- 2 liters of broth or water, 2 liters of prawns, the crumbs of a French roll, anchovy sauce or mushroom ketchup to taste, 1 blade mace, 1 pint of vinegar, lemon juice.

Mode: - From the end of the shrimp, put the body in a pot with a blade of mace, 1 / 2 liters of vinegar and the same amount of water, stew them for 1 / 4 hours, and Si liquid. Place the fish stock or water in a baking dish, add the strained atmosphere, pound the prawns with the crumb of a roll with a bit dampened by the soup, rub them through a Tammy, and mix them with degrees with the soup, add ketchup or anchovy sauce to taste, with a little lemon juice. When cooked, a little raised shrimp, let them thoroughly serve hot, and. If not thick enough, add in some butter and flour.

Time. 1 hour..

1 comment:

  1. Looks very good!
    Thank you for visiting my blog.

    ReplyDelete