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Eel Soup, Brown

Fry three pounds of eels, after rolling them in flour, bread-crumbs, or batter. Open, take out the bones, and set them aside. Fry chopped onions brown in butter, browning after-wards enough flour to thicken the soup without egg-yolks. Stir in gradually either water or stock; during the process season as for Eel Soup, White (see EEL SOUP, WHITE). Put in the eels, and, if you will, add at the same time a glass of white wine. After one boil up, serve, accompanied by bread dice toasted or fried. Similar soups can be made with other firm-fleshed, middle-sized fish, as small conger, soles, etc. By the same treatment cold remnants of fish, of various kinds, both boiled and fried, may be economised by appearing in novel and palatable forms of soup. They can be enriched by any lobster, oyster, or anchovy sauce that is left. If you happen to have a few shrimps, pick a handful; boil their shells; with a little of the liquor give a slight flavour of shrimps to the soup, at the same time that you throw in the meat of the shrimps. These soups bear a dust of cayenne and sugar, and should be accompanied by bread or rolls.