CookEat Recipe
Potage Catherine
Fish-bone and cooked-shrimp shell soup with milk, cream and peas. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2684. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Fish-bone and shrimp-shell fine filtration, cooked shrimp74°C reheating; dairy safety. Limites : Shrimp shell-to-flesh yield, broth strain loss and final soup volume unknown.
Method
Steps
Step 1
Boil clean fish bones/vegetables/aromatics in THREE QUARTS starting water one hour; strain into separate butter/flour roux, boil then simmer thirty minutes. Shell ONE PINT ALREADY COOKED shrimp, reserve HALF shelled flesh cut in thirds.
Step 2
Pound remaining half of cooked shrimp WITH shells to paste, add to soup and boil fifteen minutes. Pass through sieve THEN clean cheesecloth until shell-free. Add milk/cream and boil five minutes, then reserved cut shrimp, cooked peas/cayenne and boil three minutes to safe shellfish reheat; serve actual yield.
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