Iufferin Soup. (Consommé à la Dufferin.)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 45 min Total: 45 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
four sliced onions ↝ Onions, raw [Vegetables and Vegetable Products]
two large soup apples, or four small ones ↝ Apple, raw [Apples]
a bunch of herbs such as thyme, parsley, and bayleaf
a table-spoonful of Marshall's curry powder ↝ Spices, curry powder [Spices and Herbs]
one tablespoonful of tamarinds ↝ Tamarinds, raw [Fruits and Fruit Juices]
one teaspoonful of curry paste ↝ Curry sauce [Dips, gravies, other sauces]
one tablespoonful of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
about three ounces of glaze ↝ Carrots, glazed, cooked [Carrots]
three quarts of good fish stock ↝ Soup, stock, fish, home-prepared [Soups, Sauces, and Gravies]
any raw fish bones you may have ↝ Fish, raw [Fish]
plain boiled rice
fillets of sole
a little picked parsley ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]
a filleted sole ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
well buttered paper ↝ Rice paper [Crackers, excludes saltines]

Instructions (7)

Put two ounces of butter into a stewpan with four sliced onions, two large soup apples, or four small ones, and a bunch of herbs such as thyme, parsley, and bayleaf, and let these all fry together till a nice golden colour.
Mix in a tablespoonful of Marshall's curry powder, one tablespoonful of tamarinds, one teaspoonful of curry paste, one tablespoonful of lemon juice, about three ounces of glaze, and three quarts of good fish stock and any raw fish bones you may have.
Let it cook for three quarters of an hour, strain off, let it cool, and remove the fat, then clarify and strain through a clean soup cloth.
Boil up, and serve with plain boiled rice in pile on a plate, and fillets of sole round the rice as a border, and garnish this with a little picked parsley and chervil.
Wrap up in well buttered paper a filleted sole and cook it in the soup before it is clarified for about fifteen minutes.
Take it up, let it get cold, and stamp it out with a plain round cutter into pieces about the size of a florin piece.
When about to use put them in boiling water to warm, then serve as above.

Original Text

Iufferin Soup.
(Consommé à la Dufferin.)

Put two ounces of butter into a stewpan with four sliced onions, two large soup apples, or four small ones, and a bunch of herbs such as thyme, parsley, and bayleaf, and let these all fry together till a nice golden colour, then mix in a table-spoonful of Marshall's curry powder, one tablespoonful of tamarinds, one teaspoonful of curry paste, one tablespoonful of lemon juice, about three ounces of glaze, and three quarts of good fish stock and any raw fish bones you may have; let it cook for three quarters of an hour, strain off, let it cool, and remove the fat, then clarify and strain through a clean soup cloth; boil up, and serve with plain boiled rice in pile on a plate, and fillets of sole round the rice as a border, and garnish this with a little picked parsley and chervil.—Wrap up in well buttered paper a filleted sole and cook it in the soup before it is clarified for about fifteen minutes; take it up, let it get cold, and stamp it out with a plain round cutter into pieces about the size of a florin piece; when about to use put them in boiling water to warm, then serve as above.

Notes

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