Sturgeon Soup a l'Indienne

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (14)

Soup base

sturgeon consommé ↝ Fish, sturgeon, mixed species, raw [Finfish and Shellfish Products]
cartilaginous parts of the sturgeon
a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
one head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
two onions ↝ Onions, raw [Vegetables and Vegetable Products]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pound of raw ham ↝ Ham [Cold cuts and cured meats]
sifted flour, in sufficient quantity to thicken the soup ↝ Flour, 00 [Cereal Grains and Pasta]
sturgeon broth ↝ Fish broth [Soups, Sauces, and Gravies]
two tablespoonfuls of Crosse and Blackwell's curry paste ↝ Guava paste [Jams, syrups, toppings]
scallops ↝ Scallops, fried [Shellfish]
a teaspoonful of essence of anchovies ↝ Fish, anchovy [Fish]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

To serve with

a plate of plain boiled Patna rice ↝ Wild rice, raw [Cereal Grains and Pasta]

Instructions (15)

Prepare the sturgeon consommé as for the preceding soups, bearing in mind that it should have no more colour than it acquires from the roasted hens.
Strain the stock when done into a large basin, and preserve all the cartilaginous parts of the sturgeon.
Cut a carrot, one head of celery, and two onions into thin slices.
Put the sliced vegetables into a stewpan with a quarter of a pound of butter and half a pound of raw ham cut into small square pieces.
Fry the whole of a light brown colour over a slow fire.
Add sifted flour in sufficient quantity to thicken the soup, and stir it on the fire a few minutes longer.
Take the stewpan off the stove and mix the sturgeon broth in carefully, so as to keep the sauce smooth.
Add two tablespoonfuls of Crosse and Blackwell's curry paste.
Allow the mixture to boil, then lift it off the fire and set it by the side of the stove to throw up all the butter it contains and to clarify itself in the usual way.
Rub the soup-sauce, including the vegetables, &c., through a tammy into a purée.
Put the purée into a soup-pot with the scallops and the cartilaginous parts of the sturgeon.
Boil the whole together for a quarter of an hour.
Skim the surface.
Finish by adding a teaspoonful of essence of anchovies and the juice of a lemon.
Send to table with a plate of plain boiled Patna rice, to be handed round with the soup.

Original Text

STURGEON SOUP A L'INDIENNE.
PREPARE the sturgeon consommé as for the preceding soups, bearing in mind that it should have no more colour than it acquires from the roasted hens. Having strained the stock when done into a large basin, and preserved all the cartilaginous parts of the sturgeon, get a carrot, one head of celery, and two onions, cut these into thin slices, and put them into a stewpan with a quarter of a pound of butter, and half a pound of raw ham cut into small square pieces; fry the whole of a light brown colour over a slow fire. When this is done, add to the fore-named ingredients some sifted flour, in suffi-cient quantity to thicken the soup, and stir it on the fire a few minutes longer; then take the stewpan off the stove and mix the sturgeon broth in carefully, so as to keep the sauce smooth. Add two tablespoonfuls of Crosse and Blackwell's curry paste, and after allowing it to boil, lift it off the fire and set it by the side of the stove; then to throw up all the butter it contains, and to clarify itself in the usual way. When this is effected, rub the soup-sauce, including the vegetables, &c., through a tammy into a purée, which put into a soup-pot with the scallops and the cartilaginous parts of the sturgeon; after boiling the whole together for a quarter of an hour, skim the surface, and finish by adding a teaspoonful of essence of anchovies and the juice of a lemon. Send to table with a plate of plain boiled Patna rice, to be handed round with the soup.

Notes

—