Mussel Soup

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (26)
Soup Base
Sauce for Rolls
Instructions (22)
  1. Wash a hundred mussels very clean, put them into a stew-pan, cover them close, and let them stew till they open.
  2. Pick the mussels out of the shells.
  3. Strain the liquor through a fine lawn sieve to your mussels.
  4. Pick out any beard or crab from the mussels.
  5. Beat a dozen crawfish to mash.
  6. Beat a dozen blanched almonds fine.
  7. Scrape and cut a small parsnip and a carrot in thin slices, and fry them brown with a little butter.
  8. Boil two pounds of any fresh fish in a gallon of water with a bundle of sweet herbs, a large onion stuck with cloves, whole black and white pepper, a little parsley, a little piece of horse-raddish, and salt.
  9. Add the mussel liquor, the crawfish, and almonds to the boiling fish mixture.
  10. Let them boil till half the liquid is wasted, then strain through a sieve.
  11. Put the soup into a sauce-pan.
  12. Add twenty of the mussels, a few mushrooms and truffles cut small, and a leek washed and cut very small to the soup.
  13. Take two french rolls, remove the crumb, fry it brown, and cut it into little pieces. Add this to the soup.
  14. Let the soup boil all together for a quarter of an hour with the fried carrot and parsnip.
  15. Meanwhile, take the crust of the rolls fried crisp.
  16. Take half a hundred of the mussels, a quarter of a pound of butter, a spoonful of water, and shake in a little flour.
  17. Set the sauce-pan with the mussels, butter, water, and flour on the fire, shaking all the time till the butter is melted.
  18. Season this mixture with pepper and salt.
  19. Beat the yolks of three eggs and put them in, stirring all the time to prevent curdling.
  20. Grate a little nutmeg.
  21. When the sauce is thick and fine, fill the rolls with it.
  22. Pour your soup into the dish, put in the filled rolls, and lay the rest of the mussels around the rim of the dish.
Original Text
GET a hundred of muffels, wash them very clean, put them into a stew-pan, cover them close; let them stew till they open, then pick them out of the shells, strain the liquor through a fine lawn sieve to your muffels, and pick the beard or crab out, if any. Take a dozen crawfish, beat them to mash, with a dozen of almonds blanched, and beat fine, then take a small parsnip and a carrot scraped, and cut in thin slices, fry them brown with a little butter, then take two pounds of any fresh fish, and boil in a gallon of water, with a bundle of sweet herbs, a large onion stuck with cloves, whole pepper, black and white, a little parsley, a little piece of horse-raddish, and salt; the mussel liquor, the crawfish and almonds. Let them boil till half is wasted, then strain them through a sieve, put the soup into a sauce-pan, put in twenty of the muffels, a few mushrooms and truffles cut small, and a leek washed and cut very small: take two french rolls, take out the crumb, fry it brown, cut it into little pieces, put it into the soup, let it boil all together for a quarter of an hour, with the fried carrot and parsnip; in the mean while take the crust of the rolls fried crisp, take half a hundred of the muffels, a quarter of a pound of butter, a spoonful of water, shake in a little flour, set them on the fire, keeping the sauce-pan shaking all the time till all the butter is melted. Season it with pepper and salt, beat the yolks of three eggs, put them in, stir them all the time for fear of curdling; grate a little nutmeg; when it is thick and fine, fill the rolls, pour your soup into the dish, put in the rolls, and lay the rest of the muffels round the rim of the dish.
Notes
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