Margaret Brown's French Cookery Book

boil them; when cold split the tails; take out the fish, crack the claws, and cut the meat in mouthfuls; take out the coral and soft part of the body, crush part of the coral in a mortar; pick out the fish from the shell, beat part of it with the coral; out of this make forcemeat balls, flavored with mace, nutmeg, grated lemon peel, cayenne, and anchovy. Pound these, with the yolk of an egg. Have ready 3 quarts of veal broth, bruise the small legs and the shell, and put them into it to boil for 20 minutes, then strain. To thicken the soup take the live spawn, crush it in the mortar, with a little butter and flour, rub it through a sieve and add it to the soup with the meat of the lobsters and the rest of the coral; let it simmer gently for 10 minutes. No. 9. ASPARAGUS SOUP. Take all the tender portion of three good-sized bunches of asparagus. This will make 2 quarts of soup. Put a large saucepan half full of water on the fire; when it boils put one-half of the asparagus in, with a little salt; let it boil till done, then drain it off. Put in a clean stewpan, with 3 quarts of plain veal or mutton broth, cover up close, and stew one hour over a slow fire. Rub through a sieve, then cut the other half of the asparagus in pieces one inch long, and send up in the soup. No. 10. TOMATO SOUP OR MOCK HOCK SOUP. One quart of tomatoes, put on fire and let boil; when done mash through a sieve 3 tablespoonfuls of sugar, 1 teaspoonful nutmeg and mace together, and put in tomatoes, 1 tablespoonful of butter, mixed with a large tablespoonful of flour, stir all into the tomatoes, and put on to boil again; stir till it boils. Quarter of an hour before serving pour in 1 pint of milk. Pepper and salt to taste. Stir till it boils up nicely. Put in 2 tablespoonfuls wine just before dishing up.