338. EEL SOUP A LA RICHMOND

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (26)
For the eel fillets
For the soup sauce base
For finishing the sauce
Instructions (17)
  1. Fillet three Thames eels, and cut the fillets into small scallops.
  2. Place these, in circular order, in a large sauta-pan containing about four ounces of clarified butter.
  3. Season with cayenne pepper, salt, lemon-juice, and chopped parsley.
  4. Set the covered sauta-pan on the stove-fire to simmer gently for about twenty minutes.
  5. Add two glasses of sherry, after which let it boil sharply for a few minutes longer.
  6. Put the scallops of eels thus prepared into the soup-tureen, with three dozen tails of crayfish.
  7. Instantly pour over these a soup sauce, previously prepared according to the following directions.
Soup Sauce Preparation
  1. Cut into shreds or dice, carrot, celery, parsley roots, one shalot, and half a pottle of mushrooms.
  2. Put these into a stewpan with a sprig of thyme, a small bay-leaf, a little sweet basil, a few peppercorns and one blade of mace.
  3. Fry these ingredients with four ounces of butter until they begin to be of a light brown colour.
  4. Throw in the bones and trimmings of the eels, three dozen bruised crayfish, and a pint of Chablis wine.
  5. Allow this to boil briskly on the fire for five minutes.
  6. Add three pints of blond de veau, and after it has boiled gently by the side of the stove-fire for three-quarters of an hour, strain the stock through a tammy-cloth with considerable pressure, in order to extract all the goodness from the vegetables, &c.
  7. Put the broth thus prepared into a stewpan, and having thickened it with some white roux to the consistency of a thin sauce, work it according to the method observed for all sauces.
  8. Observe, that as this sauce is for soup, it should be lighter in substance.
  9. Finish with a leason of eight yolks of egg and season accordingly.
  10. Mix in with it a spoonful of chopped and blanched parsley.
Original Text
338. EEL SOUP A LA RICHMOND. FILLET three Thames eels, and cut the fillets into small scallops; place these, in circular order, in a large sauta-pan containing about four ounces of clarified butter; season with cayenne pepper, salt, lemon-juice, and chopped parsley; set the covered sauta-pan on the stove-fire to simmer gently for about twenty minutes, then add two glasses of sherry, after which let it boil sharply for a few minutes longer. Put the scallops of eels thus prepared into the soup-tureen, with three dozen tails of crayfish, and instantly pour over these a soup sauce, previously prepared according to the following directions: Cut into shreds or dice, carrot, celery, parsley roots, one shalot, and half a pottle of mushrooms. Put these into a stewpan with a sprig of thyme, a small bay-leaf, a little sweet basil, a few peppercorns and one blade of mace. Fry these ingredients with four ounces of butter until they begin to be of a light brown colour; then throw in the bones and trimmings of the eels, three dozen bruised crayfish, and a pint of Chablis wine. Allow this to boil briskly on the fire for five minutes, then add three pints of blond de veau, and after it has boiled gently by the side of the stove-fire for three-quarters of an hour, strain the stock through a tammy-cloth with considerable pressure, in order to extract all the goodness from the vegetables, &c. Put the broth thus prepared into a stewpan, and having thickened it with some white roux to the consistency of a thin sauce, work it according to the method observed for all sauces. Observe, that as this sauce is for soup, it should be lighter in substance. Finish with a leason of eight yolks of egg and season accordingly, and mix in with it a spoonful of chopped and blanched parsley.
Notes
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