Soup A L'andalouse Potage A L'andalouse

Take one pint of good Soubise sauce (vol. i.), one pint of tomato-pulp, eight ounces of raw whiting or fresh haddock freed from bone and skin, twelve raw sauce oysters pounded and mixed with their liquor, two ounces of Marshall's Creme de Riz, a saltspoonful of coralline pepper, the juice of one lemon, three wineglasses of white wine, three pints of good-flavoured fish stock (vol. i.), and the bones from the fish tied up in a piece of muslin, a bunch of herbs (bayleaf, thyme, parsley), stir till boiling, then draw aside and simmer for about forty minutes; remove the bones and add four raw yolks of eggs that have been stirred into half a pint of cream and one ounce of butter, and rub the contents of the pan through a tammy cloth, return to a stewpan, and place the pan in the bain-marie and stir occasionally until the mixture thickens, strain into a hot soup tureen and sprinkle in a few very finely shredded French red chillies and about two dozen crayfish bodies that have been cut up into thin slices; use at once while quite hot. Crayfish bodies are-kept prepared in bottles.

Soup A L'augustine - Potage A L'augustine

Put into a stewpan three ounces of good butter, six large peeled ripe tomatoes cut up in dice shapes, also four leeks cut similarly and six peeled onions and a bunch of herbs; fry with the pan covered down for twenty minutes, then add a quarter of an ounce of Marshall's Coralline Pepper, a few drops of liquid carmine, the puree of twelve Kruger's appetit sild, a cooked lobster that is freed from bone and cut up into tiny dice pieces, and the creamy part from the head rubbed through a sieve; add three ounces of Marshall's Creme de Riz, half a pint of white wine, three quarts of good fish stock (vol. i.), and stir together till boiling, then simmer from forty minutes to one hour; when cooked remove any fat, and pour into a hot soup tureen with a pint of hot cream and have some buttered rice (see recipe) garnished with cooked crayfish bodies or shrimps, handed on a plate. This is an excellent soup for parties.

Bisque A La Grecque Bisque A La Grecque

Take six or eight peeled and finely sliced onions and put them into, a stewpan with three ounces of butter, a quarter of an ounce of coralline pepper, and fry for about twenty minutes; mix with it a quarter of a pound of Marshall's Creme de Riz, a bunch of herbs (bayleaf, thyme, parsley), and six or eight pounded peppercorns, six good-sized raw sliced tomatoes, twelve Christiania anchovies, half a pint of white wine, half a pound of raw fresh haddock freed from skin and finely chopped; stir into this mixture three pints of good-flavoured fish stock (vol. i.), stir till it boils, and then allow it to simmer for about forty minutes; colour with a few drops of liquid carmine, remove the herbs and rub altogether through a tammy, rewarm in the bain-marie, mix in a pint of warm single cream, add two or three dozen bearded oysters that have each been cut lengthwise into three or four slices, pour the puree into a hot soup tureen and serve with nicely fried croutons of bread that are dished on a paper or napkin handed with it.