Crayfish Soup
INGREDIENTS for soup for 8 persons.- 30 crayfish, 1/4 lb. of butter, 6 anchovies, the crumb of 1 French roll, a little lobster-spawn, seasoning to taste, 2 quarts of medium stock, or fish stock.
AVERAGE COST, 7s.
Shell the crayfish, and put the fish between two plates until they are wanted; pound the shells in a mortar with the but ter and anchovies; when well beaten add a pint of stock, and simmer for of an THE CRAYFISH. hour. Strain it through a hair sieve, put the remainder of the stock to it, with the crumb of the roll; give it one boil, and rub it through a tammy, with the lobster-spawn.
Put in the fish, but do not let the soup boil after it has been rubbed through the tammy. If necessary, add seasoning.
TIME.-1 hour.
SEASONABLE from January to July.
Cream à la Valois. - INGREDIENTS for 1½ pint mould.-4 sponge-cakes, jam, 1 pint of milk, sugar to taste, the juice of 1/21 lemon, glass of sherry, 14 oz. of isinglass.
AVERAGE COST, 2s.
Cut the sponge-cakes into thin slices, place two together with preserve between them, and pour over them a small quantity of sherry mixed, if liked, with a little brandy. Sweeten and flavour the cream with the lemon-juice and sherry; add the isinglass, which should be dissolved in a little water, and beat up the cream well.
Place a little in an oiled mould; arrange CREAM EGGS. the pieces of cake in the cream, then fill the mould with the remainder, let it cool, and turn it out on a dish. By oiling the mould the cream will have a much smoother appearance, and will turn out more easily than when merely dipped in cold water.
SEASONABLE at any time. -