A Dutch Fricandelle - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

A Dutch Fricandelle -  Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints A DUTCH FRICANDE...

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Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts

Savory Custard - Soups And Stock - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Savory Custard - Soups And Stock - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Savoury Custard. Time—40 minutes.



3 yolks of eggs, 2 whites of eggs, 1 gill of stock, a little salt.
Beat up the eggs with the stock and salt; strain into a well-greased gallipot, cover it with a piece of greased paper, stand it in a saucepan of boiling water and steam very gently for 30 minutes (the custard would be full of holes if steamed quickly). When the custard is set, take the gallipot out of the saucepan, let it get cool, turn the custard out and cut it up into fancy shapes.


Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

Soup De Poisson - Fish Soup - Soups - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

Soup De Poisson - Fish Soup - Soups - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual


SOUP DE POISSON, OR FISH SOUP.


Make a good stock, by simmering a cod’s-head in water, enough to cover the fish; season it with pepper and salt, mace, celery, parsley, and a few sweet herbs, with two or three onions, when sufficiently done, strain it, and add cutlets of fish prepared in the following manner: cut very small, well-trimmed cutlets from any fish, sole are perhaps best suited; stew them in equal quantities of water and wine, but not more than will cover them, with a large lump of butter, and the juice of a lemon; when they have stewed gently for about fifteen or twenty minutes, add them to the soup, which thicken with cream and flour, serve the soup with the cutlets in a tureen; force-meat balls of cod’s liver are sometimes added.


Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore