Home › The Principles of Cookery › Ray Soup

Ray Soup

Boil a pound of ray in a quart of fish stock. When it is tender and broken to pieces, strain the liquor through a sieve. Put it back into the saucepan, and let it boil again. Drop into it a spoonful of vermicelli, and when this is tender draw the saucepan from the fire for a minute, stir into the soup a quarter of a pint of cream which has been beaten up with the yolk of an egg, and let it simmer a few minutes longer, but on no account let it boil after the egg is added. Heat a French roll in the oven, soak it in a little of the soup until it is moist throughout, put it into the tureen, pour the soup over it, and serve. The ray is a fish which is very suitable for making soup, as its bones are delicate, and soon dissolve. Time, a few minutes to boil the fish. Probable cost, uncertain, ray being seldom bought; it is, however, very inexpensive. Sufficient for five or six persons.