336. OYSTER SOUP A LA PLESSY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
8.0 persons
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (22)
Soup Base
Finishing the Soup
Instructions (13)
  1. Blanch or scald four dozen oysters by boiling them for a few minutes on the fire, drain them and save the liquor.
  2. Wash the oysters, and pull off the beards and tendons, leaving only the delicate fat part of the oysters, which put into a basin with their liquor.
  3. Prepare some quenelles from the fillets of three whitings.
  4. Put the bones and trimmings of the whitings into a small stewpan with six flounders, an eel cut into pieces, some parsley roots, a carrot, one head of celery, a sprig of thyme, two blades of mace, and a few peppercorns.
  5. To these add a pint of French white wine and the liquor of the oysters.
  6. Set the whole to boil briskly for ten minutes.
  7. Add six whole anchovies (washed for the purpose) and three pints of white consommé.
  8. Allow the stock thus prepared to boil gently for three-quarters of an hour.
  9. Strain it off through a sieve into a stewpan, and thicken it with some white roux.
  10. As soon as it has boiled, set it by the side of the stove to clarify itself in the usual way.
  11. When the body of the soup thus far prepared has been rubbed through a tammy, finish it for table just before dinner-time.
  12. Mix in with it a leason of six yolks of eggs, a gill of cream, a little soluble cayenne pepper, and the juice of half a lemon.
  13. Pour the soup into the tureen containing the oysters reserved for that purpose, with about three dozen quenelles of whiting, and serve.
Original Text
336. OYSTER SOUP A LA PLESSY. FOUR dozen of oysters will suffice for eight persons. Blanch or scald these by boiling them for a few minutes on the fire, drain them and save the liquor; wash the oysters, and pull off the beards and tendons, leaving only the delicate fat part of the oysters, which put into a basin with their liquor. Next, prepare some quenelles from the fillets of three whitings; put their bones and trimmings into a small stewpan with six flounders, an eel cut into pieces, some parsley roots, a carrot, one head of celery, a sprig of thyme, two blades of mace, and a few peppercorns. To these add a pint of French white wine and the liquor of the oysters; set the whole to boil briskly for ten minutes, then add six whole anchovies (washed for the purpose) and three pints of white consommé. Allow the stock thus prepared to boil gently for three-quarters of an hour; then strain it off through a sieve into a stewpan, and thicken it with some white roux, and as soon as it has boiled, set it by the side of the stove to clarify itself in the usual way. When the body of the soup thus far prepared has been rubbed through a tammy, finish it for table just before dinner-time, by mixing in with it a leason of six yolks of eggs, a gill of cream, a little soluble cayenne pepper, and the juice of half a lemon; then pour the soup into the tureen containing the oysters reserved for that purpose, with about three dozen quenelles of whiting, and serve.
Notes
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