Fish Soup A La Brabanconxe
Strong fish stock with Rhine wine and tomato puree added; "royal" custards and collops of fish.
Fish Soup A La Bateliere
Thickened fish stock with sherry, oysters, scallops, lobster meat, fish quenelles, fried crusts.
Fish Soup A La Duclair
Clarified fish broth with white fillets of fish and sippets of dried bread.
Fish Soup A La Russe
Clarified fish broth, shredded vegetables, fillets of fish, fried crusts.
Potage A La Bagration
Thick-ened broth of vegetables and fish, yolks, cream, lemon juice, fish quenelles, oysters, lobster meat, duchesse crusts.
Potage A La Chanoinesse
Pink-colored, with crayfish butter, soft roes of fish, mushrooms, oysters, crayfish tails.
Sturgeon Soup A La Suedoise
Strong fish stock with white wine, brown roux, stewed slices of sturgeon and mussels.
Pike Soup A La Champlain
Fish made into forcemeat balls, fried. Fish stock cream-colored, with Catawba, mussel liquor, the forcemeat balls, fried bread.
Pickerel Soup A La Malmesbury
Fillets in small squares cooked in butter and wine. Stock thickened, cream-colored, with mussels, lobster meat and the fillets.
Thickened fish stock with roux, Catawba, scollops, oysters, and fillets of flounder cut to size of oysters; croutons.
Eel Soup American Style
Pieces of eels half fried in butter, flour, fish stock, tomatoes, Catawba, croutons.
Eel Soup A La Hartford
Cream-colored fricassee of eels with scollops and croutons. Eel Soup a la St.
Pieces of eels simmered in butter and wine. Fish stock with lobster, fried vegetables and aro-matics, thickened, creamy. Parsley, lobster meat, eels added.
Potage A L'Anguille
Potage A La Provencale
Potage A La Poissoniere
White soup with pieces of salmon and sole, oysters and mussels.
Potage Aux Filets De Soles
Fish broth thickened, wine, yolks, and fillets of soles.
Potage Aux Huitres
Potage De Homard
Potage A La Bisque D'Ecrivisses
Bisque of crayfish.