Soup Dieppoise
From Modern culinary art (1937).
Source and licence
From Modern culinary art (1937), printed page 85, digitised by the Internet Archive: https://archive.org/details/BSG_4VSUP2819
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 2 pounds mussels
- a handful of shrimps tails
Method
- Same proceeding as above, adding to cooking 2 pounds mussels, mix this soup and garnish with some mussels, cleaned from the nervous organ, and also a handful of shrimps tails, very well desalted.
- Soup “a la Régence.’?
- — Make a rice cream watered with fish stock, clean and cut in fragments three whitings and cook in the soup after cleaned, pass flesh through the tammy, pass soup through fine strainer and mix the whitings mash.
- Creamy soup, well seasoned.
- Garnish with bread croditons.