381. OUKA, OR RUSSIAN SOUP.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (25)
Stock
Fish for Soup
For finishing the soup
Instructions (7)
  1. Place in a stockpot a large knuckle of veal, about a pound of raw ham, and two old hens, roasted for the purpose; fill up with consommé, set it to boil, and having skimmed it, garnish it with the usual vegetables, adding thereto either a handful of parsley roots or a couple of parsnips.
  2. After five hours' boiling, strain off the consommé, and clarify it in the usual manner; strain it again through a napkin into a soup-pot, to be set aside until wanted to finish the soup.
  3. While the stock is boiling, take two pounds of crimped salmon, two large live perch, a Thames eel, and two fine mullets; fillet and cut these into scallops, placing them neatly in a deep sauta-pan.
  4. Season with a pluche of picked parsley, chervil, and tarragon leaves (the latter in a small proportion), some boiled shred parsley roots, minionette pepper, grated nutmeg, salt, and the fourth part of a bottle of Chablis or Sauterne.
  5. Having first allowed these scallops to boil on the stove for ten minutes, moisten with a quart of essence of fish (made with the carcasses and trimmings of the fish used for the scallops), let them boil quickly for ten minutes longer, and then pour the consommé to them.
  6. After they have boiled together two or three minutes, pour the soup into the tureen containing three dozen small quenelles of whiting, in which some lobster-coral and purée of mushrooms have been mixed.
  7. Ascertain that the seasoning is appropriate, and send to table.
Original Text
381. OUKA, OR RUSSIAN SOUP. PLACE in a stockpot a large knuckle of veal, about a pound of raw ham, and two old hens, roasted for the purpose; fill up with consommé, set it to boil, and having skimmed it, garnish it with the usual vegetables, adding thereto either a handful of parsley roots or a couple of parsnips. After five hours' boiling, strain off the consommé, and clarify it in the usual manner; strain it again through a napkin into a soup-pot, to be set aside until wanted to finish the soup. While the stock is boiling, take two pounds of crimped salmon, two large live perch, a Thames eel, and two fine mullets; fillet and cut these into scallops, placing them neatly in a deep sauta-pan; season with a pluche of picked parsley, chervil, and tarragon leaves (the latter in a small proportion), some boiled shred parsley roots, minionette pepper, grated nutmeg, salt, and the fourth part of a bottle of Chablis or Sauterne; having first allowed these scallops to boil on the stove for ten minutes, moisten with a quart of essence of fish (made with the carcasses and trimmings of the fish used for the scallops), let them boil quickly for ten minutes longer, and then pour the consommé to them; after they have boiled together two or three minutes, pour the soup into the tureen containing three dozen small quenelles of whiting, in which some lobster-coral and purée of mushrooms have been mixed. Ascertain that the seasoning is appropriate, and send to table. This soup is a species of coulis, and may be varied by using different kinds of fish. It is much esteemed by those who are fond of fish.
Notes
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