Duke of Norfolk Soup

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

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

Ingredients (18)

Soup Base

four good sized onions ↝ Onions, raw [Vegetables and Vegetable Products]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a bunch of herbs (thyme, parsley, and bayleaf)
six or eight peppercorns
three sliced tomatoes ↝ Tomatoes, raw [Tomatoes]
two fresh mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
half a cod's head ↝ Fish, cod, Atlantic, raw [Finfish and Shellfish Products]
the bones from the smelts (see below), or any other white fish bones ↝ Fish, smelt, rainbow, raw [Finfish and Shellfish Products]
cold water ↝ Water, tap [Tap water]
the juice of two lemons ↝ Lemon, raw [Citrus fruits]
two wineglasses of white wine ↝ Wine, white [Wine]
raw whites of eggs ↝ Egg, white only, raw [Eggs and omelets]
a glass of white wine ↝ Wine, white [Wine]

Garnish

cucumber cut in pea shapes with a pea cutter and cooked in cold water, with a little salt, till tender ↝ Cucumber, raw [Other vegetables and combinations]
fillets of smelts prepared as below ↝ Fish, smelt, rainbow, raw [Finfish and Shellfish Products]
little quenelles
finely cut shreds of tarragon ↝ Parsley, raw [Not included in a food category]
lettuce cooked in cold water, with a little salt till tender ↝ Lettuce, raw [Lettuce and lettuce salads]

Instructions (1)

Put into a stewpan four good sized onions with two ounces of butter and a bunch of herbs (thyme, parsley, and bayleaf), six or eight peppercorns, three sliced tomatoes, two fresh mushrooms, half a cod's head, and the bones from the smelts (see below), or any other white fish bones; fry all together for about twenty minutes, then cover the whole with cold water; add the juice of two lemons or two wineglasses of white wine, and bring it gently to the boil; skim the stock, and leave it on the side of the stove for twenty to thirty minutes; remove the fat, and clarify the stock with raw whites of eggs, allowing four or five whites to each quart of stock, and flavour with a glass of white wine if liked; when the stock boils let it simmer for about fifteen minutes, and drain off through a clean soup cloth; make it quite hot, and when about to serve, garnish it with cucumber cut in pea shapes with a pea cutter and cooked in cold water, with a little salt, till tender, which will take about fifteen minutes, and fillets of smelts prepared as below, little quenelles, and finely cut shreds of tarragon and lettuce cooked in cold water, with a little salt till tender, say for five minutes.

Original Text

Duke of Norfolk Soup.
(Potage à la Duc de Norfolk.)

Put into a stewpan four good sized onions with two ounces of butter and a bunch of herbs (thyme, parsley, and bayleaf), six or eight peppercorns, three sliced tomatoes, two fresh mushrooms, half a cod's head, and the bones from the smelts (see below), or any other white fish bones; fry all together for about twenty minutes, then cover the whole with cold water; add the juice of two lemons or two wineglasses of white wine, and bring it gently to the boil; skim the stock, and leave it on the side of the stove for twenty to thirty minutes; remove the fat, and clarify the stock with raw whites of eggs, allowing four or five whites to each quart of stock, and flavour with a glass of white wine if liked; when the stock boils let it simmer for about fifteen minutes, and drain off through a clean soup cloth; make it quite hot, and when about to serve, garnish it with cucumber cut in pea shapes with a pea cutter and cooked in cold water, with a little salt, till tender, which will take about fifteen minutes, and fillets of smelts prepared as below, little quenelles, and finely cut shreds of tarragon and lettuce cooked in cold water, with a little salt till tender, say for five minutes.

Notes

—