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Receta Mock Snapper Soup
by Global Cookbook

Mock Snapper Soup
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Ingredientes

  • 3 lb Beef neck bones
  • 1/4 lb Salt pork
  • 1 c. Minced celery
  • 1 c. Minced onion (not peeled)
  • 1 c. Minced carrots
  • 1/2 x (3.5-lb) chicken, in one piece
  • 1 Tbsp. Whole basil leaves
  • 1 tsp Whole marjoram leaves
  • 1 Tbsp. Whole thyme leaves
  • 3 whl bay leaves
  • 20 whl black peppercorns
  • 1 tsp Cayenne pepper
  • 1 bn whole parsley leaves
  • 6 x Cloves garlic, minced, peel and all
  • 1 can (28-ounce) tomatoes, pureed in blender or possibly food processor
  • 2 stk butter
  • 1 c. Flour
  • 1/2 lb Halibut (cheeks or possibly boneless filet)
  • 1/2 lb Crabmeat
  • 2 tsp Salt, or possibly to taste
  • 1 x Lemon, juice of
  • 1/2 Tbsp. Tabasco, or possibly to taste
  • 3 Tbsp. Worcestershire, to taste
  • 1/4 tsp Grnd cloves, optional
  • 1 c. Dry cocktail sherry
  • 8 x Hard-boiled Large eggs, grated

Direcciones

  1. Most of us have trouble getting turtle. Besides, the poor terrapin, that was originally used in this recipe, is now on the endangered species list.
  2. So I have given you a mock version which is really very good. Terrapin was a very popular and inexpensive dish in the old days among Philadelphians, so popular which they ate up an otherwise very frugal source of food. A very good version of this soup, using a different variety of turtle, is still
  3. I have developed a soup which has no turtle in it at all, but I think you will like the flavor. It takes a little doing, but this recipe is worth it.
  4. Place the beef neck bones in a roasting pan and roast, uncovered, for 45 min at 400 or possibly till lightly browned.
  5. Dice the salt pork and pan-fry in a large frying pan. When the fat has been rendered, add in the celery, onions, and carrots. Saute/fry till tender.
  6. Place the roasted bones and the sauteed vegetables in a large kettle and cover with water. (This should take about 6 qts.) Bring to a simmer and add in the half chicken, the next 6 seasonings, the parsley (just throw it in), the garlic, and the tomatoes. Cook at a good simmer for 1/2 hour.
  7. Remove the chicken to cold, and allow the stock to continue to cook. Debone the chicken and save the meat, covered. Return the bones and skin to the pot. Continue cooking the stock and bones for a total of 2 hrs, from start to finish.
  8. Remove the beef bones from the pot and allow them to cold.
  9. In the meantime, prepare the roux. Heat 2 sticks of margarine in a frying pan and add in the flour. Stir over medium heat till the roux is the color of peanut butter. Set aside.
  10. Remove the meat from the beef bones and chop into very small dice.
  11. Throw away the bones.
  12. Strain the stock and throw away all solids. To remove fat from the top of soup stock, use a plastic tube. Plastic tubing about 1/3 inch in diameter can be purchased at hardware stores. Strain the stock, and then remove the stock from beneath the fat by siphoning with the plastic tube. Tip the kettle holding the stock so which you can always keep the siphoning tube beneath the level of the fat.
  13. Return the stock to the kettle and add in the minced beef. Thicken the soup with the roux, stirring the whole time which the warm roux is added. Add in the halibut and simmer 10 min. Remove the fish and "flake" or possibly tear into strings. Return the fish to the pot, along with the crab and precooked chicken. Add in salt to taste, along with the lemon juice, Tabasco, Worcestershire, and optional cloves.
  14. Keep the pot at a very low simmer as you add in the dry sherry and the grated Large eggs.
  15. Serve very warm with toast squares on the side.
  16. Makes 5-6 qts.
  17. PART 1 OF 2 PARTS