335. BISQUE OF PRAWNS A LA CERITO

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
Instructions (21)
  1. Procure two pounds of fresh prawns.
  2. Pick and trim fifty of the largest prawns.
  3. Put the trimmed prawns into a small stewpan and set aside in the larder.
  4. Cut six young carrots, a little celery, and a few parsley roots into small shreds or dice.
  5. Put the diced vegetables into a stewpan with two ounces of butter, a sprig of thyme, some mignonette pepper, and a little salt.
  6. Fry the vegetables over a fire until lightly colored.
  7. Add the remainder of the prawns and the bodies of the prawns from which the tails have been removed.
  8. Add a pint of Sauterne wine.
  9. Boil these ingredients for ten minutes.
  10. Add a quarter of a pound of rice, previously boiled in broth.
  11. Add a quart of strong white consommé of veal.
  12. Allow the mixture to boil gently by the side of the stove-fire for half an hour.
  13. Strain the whole mixture into a sieve, reserving the broth in a basin.
  14. Pound the prawns, rice, and vegetables together in a mortar.
  15. Dilute the pounded mixture with the reserved broth.
  16. Rub the whole mixture through a tammy in the usual manner.
  17. Put the purée into a soup-pot and keep it in a cool place until dinner-time.
  18. When ready to serve, heat the purée sufficiently without allowing it to boil.
  19. Finish the soup by mixing in some lobster coral butter, a little soluble cayenne pepper, and the juice of half a lemon.
  20. Pour the soup into the tureen containing the fifty prawns' tails and three dozen small quenelles of trout.
  21. Serve.
Original Text
335. BISQUE OF PRAWNS A LA CERITO. PROCURE two pounds of fresh prawns, pick and trim fifty of the largest of them, which, when done, put into a small stewpan, to remain in the larder until wanted. Then cut into small shreds or dice six young carrots, a little celery, and a few parsley roots; and having put these into a stewpan with two ounces of butter, a sprig of thyme, some mignonette pepper, and a little salt, set the whole on the fire to be fried of a light color. Next, throw in the remainder of the prawns, as well as the bodies of those from which the tails have been taken; and then add a pint of Sauterne wine: allow these ingredients to boil for ten minutes, and then add a quarter of a pound of rice previously boiled in broth, and also a quart of strong white consommé of veal. Having allowed this to boil gently by the side of the stove-fire for half an hour, strain the whole into a sieve, reserving the broth in a basin. Then pound the prawns, rice, and vegetables all together in a mortar, dilute with the broth which has been reserved, and rub the whole through a tammy in the usual manner; put the purée into a soup-pot, and keep it in a cool place until dinner-time, when, having made it sufficiently hot without allowing it to boil, finish it by mixing in with it some lobster coral butter, a little soluble cayenne pepper, and the juice of half a lemon. Pour the soup into the tureen containing the fifty prawns' tails, with three dozen small quenelles of trout, and serve.
Notes
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