Recipes | Uncategorized

Windsor Cream Soup

Windsor Cream Soup is a light, luxurious soup garnished with crayfish quenelles. Serve it as a light lunch dish with French bread and butter, or as an elegant first course for a dinner party.

2½ oz. Choux Pastry

1 egg white

8 oz. crayfish meat, finely minced

½ teaspoon grated nutmeg

½ teaspoon salt g- teaspoon black pepper

2 tablespoons single cream

4 pints Mock Turtle Soup

1 tablespoon chopped fresh parsley

In a large mixing bowl, beat the choux pastry and egg white together with a wooden spoon until the mixture is very smooth.

Beat in the crayfish, nutmeg, salt and pepper. Gradually add the cream, beating until the mixture is thoroughly combined.

Cover the bowl and chill the mixture in the refrigerator for 30 minutes.

In a large saucepan, heat the soup over moderate heat until it is almost, but not quite, boiling. Add the parsley.

Remove the quenelle mixture from the refrigerator. Dip a teaspoon in cold water, and scoop out some of the quenelle mixture. Using another teaspoon, dipped in cold water, scoop out more quenelle mixture and place this on top. Press the two halves together to seal them.

Drop each shape into the soup as it is prepared. Cook 10 to 12 quenelles at a time. Cook the quenelles for 15 to 20 minutes or until they are puffed up and just firm to the touch. Using a slotted spoon, remove the quenelles from the pan and place them on a plate. Keep warm. Cook the remaining quenelles in the same way.

Pour the soup into a warmed tureen, add the quenelles and serve at once.

Windsor Hors d’Oeuvre

Windsor Hors d’Oeuvre makes a delicious start to a dinner party, or it may be served as snack with a glass of red ivine.6 li. oz.. water

8 oz. mushrooms, wiped clean

2 lemon quarters

4 anchovies, pounded | garlic clove, crushed

3 oz. plus

3 tablespoons unsalted butter

2 teaspoon black pepper

8 slices brown bread, crusts removed and cut into

2 triangles

3 tablespoons chopped fresh parsley

Place the water in a medium-sized saucepan, set the pan over moderate heat and bring the water to the boil. Add the mushrooms and lemon and cook for 5 minutes or until the mushrooms are cooked and tender. Remove the pan from the heat.

Strain the mushrooms through a strainer and discard the lemon and water.

Place the mushrooms in the jar of an electric blender and add the anchovies, garlic, 3 ounces ½ cup of the butter and black pepper. Blend at high speed until the ingredients form a smooth puree.

Scrape the puree into a small dish and place the dish in the refrigerator to chill for 20 minutes.

Meanwhile, in a medium-sized frying pan, melt the remaining butter over moderate heat. Add the bread and fry until it is golden brown. Remove the pan from the heat. Remove the bread from the pan and drain on kitchen paper towels.

Remove the puree from the refrigerator and spread it over each piece of bread.

Place the parsley in a small shallow bowl. Dip a corner of each bread slice into the parsley and shake off any excess parsley.

Arrange decoratively on a large serving dish and serve at once.

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