Shellfish Soups

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

Soup Base

the larger bones out of the carcasses of the quails ↝ Quail, meat only, raw [Poultry Products]
two ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a small bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
a sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
three shalots
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a pinch of mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
half a bottle of chopped mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a bottle of Sauterne wine ↝ Wine, white [Wine]
half a pound of rice, which has been partly boiled in broth ↝ Rice, cooked, NFS [Rice]
a quart of blond de veau
the broth they were boiled in ↝ Soup, broth [Soups, broth-based]

Finishing and Serving

crayfish butter ↝ Butter, NFS [Butter and animal fats]
a tablespoonful of cartilage glaze
a little salt if needed ↝ Salt, table, iodized [Spices and Herbs]
the fillets of quails cut into neatly-trimmed scallops ↝ Quail, meat only, raw [Poultry Products]
three dozen very small quenelles made with the fillets kept in reserve for the purpose

Instructions (15)

Remove larger bones from quail carcasses, roughly chop the carcasses.
Place quail carcasses in a stewpan with butter, bay-leaf, thyme, shalots, nutmeg, and mignonette pepper.
Set on a brisk fire and fry until brown.
Add chopped mushrooms and Sauterne wine.
Boil quickly for ten minutes.
Add partly boiled rice and blond de veau.
Gently boil for about an hour.
Drain into a sieve, and pound the whole thoroughly in a mortar.
Replace in the stewpan, add the broth they were boiled in.
Stir the purée on the fire to warm it slightly.
Rub it through a tammy.
Place the purée in a well-tinned soup-pot and keep in a cool place.
Just before dinner-time, warm the purée of quails, being careful not to overheat.
Finish seasoning by mixing in crayfish butter, cartilage glaze, and salt if needed.
Pour the soup into a soup-tureen containing quail fillet scallops and quenelles.

Original Text

SHELLFISH SOUPS.
Take the larger bones out of the carcasses of the quails, and having roughly chopped the latter, put them into a stewpan with two ounces of fresh butter, a small bay-leaf, a sprig of thyme, three shalots, a little grated nutmeg, and a pinch of mignonette pepper; set these on a brisk fire and pass or fry them brown, then add half a bottle of chopped mushrooms and a bottle of Sauterne wine. Allow this to boil quickly for ten minutes, and then add about half a pound of rice, which has been partly boiled in broth, and a quart of blond de veau; after the fore-mentioned ingredients have been gently boiling for about an hour, drain them into a sieve, and pound the whole thoroughly in a mortar; then replace them in the stewpan, add the broth they were boiled in, stir the purée on the fire to warm it a little, and rub it through a tammy in the usual way. When this is done, place the purée in a well-tinned soup-pot, in a cool place. Just before dinner-time, warm the purée of quails, carefully observing that it does not get too hot; finish seasoning it by mixing in a little crayfish butter, a tablespoonful of cartilage glaze, and a little salt if needed; pour the soup into a soup-tureen containing the fillets of quails cut into neatly-trimmed scallops, as well as three dozen very small quenelles made with the fillets kept in reserve for the purpose, and send to table.

Notes

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