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Crayfish
Soup
1 pound crayfish tails (use rock lobster if in the USA)
1 teaspoon salt
4 ounces butter
1 cup onions, thinly sliced
2 tomatoes, chopped
1 clove garlic, minced
1 teaspoon salad herbs
1/2 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon pepper
1 piece lemon rind
1 cup dry white wine
1/2 cup light cream
Heat 1-1/2 quarts water in a large saucepan to boiling. Add the
lobster tails and salt, and simmer until tender. Remove lobster
tail meat from shells, coarsely chop and set aside. Reserve
stock.
In another large saucepan, heat the butter and sauté the onions
for 5 minutes. Add the tomatoes, garlic, herbs, nutmeg, salt,
pepper, and lemon peel. Cook over low heat for 10 minutes. Add the
wine and 4 cups lobster water. Boil soup and cook for 10 more
minutes. Force soup through a food mill, then return to the
pot.
Vis Kop Sop
(Fish Head Soup)
Bones and head of medium size Yellowtail
1 liter water
1 liter milk
3 medium potatoes, peel and dice
1 medium onion, peel and dice
1 stalk celery, diced
2 tablespoons fresh parsley, chopped
2 teaspoons Robertson's fish spice (optional)
Salt and pepper
1 cup cream
Place bones and head of yellowtail in a medium saucepan, add water
and boil for 30 minutes.
Add the milk and boil mixture for a further 10 minutes.
Strain the liquid to remove the head and bones.
Return the liquid to the saucepan and add, potatoes, onion, celery,
parsley.
Boil until the potatoes are soft.
Working in batches purfify the liquid in a blender, then return to
the saucepan.
Add cream and then season to taste with salt and pepper and fish
spice.
Ox Tail
Soup
2 pounds Ox tails, disjointed
1/2 cup Carrots, diced
2 Veal tails
1 cup Celery, diced
1 Onion; medium, sliced
1 Bay leaf
2 tablespoons Vegetable oil
1/2 cup Tomatoes, drained
8 cups Water
1 teaspoon Thyme; dried -- crushed
1 teaspoon alt
1 tablespoon Unbleached flour
4 Peppercorns
1 tablespoon Butter or margarine
1/4 cup Parsley, chopped
1/4 cup Madeira
In a 4-quart Dutch Oven brown oxtail and onion in hot oil for
several minutes. Add water, salt and peppercorns; simmer uncovered
for about 2 hours. Cover and continue to simmer for 3 additional
hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and
thyme; continue simmering for 30 minutes longer or until the
vegetables are tender. Strain stock and refrigerate for an hour or
more. In a blender puree the edible meat and vegetables and
reserve. Remove fat from top of stock and reheat. In a large, dry
frypan brown flour over high heat. Cool slightly. Add the butter or
margarine, blend. A little at a time, add the stock and
vegetables.
Correct seasoning and add madeira just before serving.
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