CookEat Recipe
Bisque of Fresh Scallops
Scallop and whitefish-head broth thickened with flour, milk and late egg-yolk liaison. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1444. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the selected raw Atlantic sea scallop meats and mandatory lake-whitefish head. Verify the existing 74°C seafood endpoint and remove head and all bones before pounding only the scallops. Use pasteurized yolk for the liaison, preserve the additional gill milk and finishing butter, and filter through sieve then cheesecloth. Limites : Head mass, raw scallop portion, recovered stock/paste, double-filtration losses and final yield remain unknown. Exact source seafood/product choices are documentary; no endpoint or bone-fragment inspection is certified.
Method
Steps
Step 1
Put ONE AND HALF pounds very fresh RAW Atlantic sea scallop MEATS and ONE clean fresh LAKE WHITEFISH HEAD in a saucepan with THREE pints water, FOUR parsley branches, ONE bay leaf, THREE peppercorns, ONE blade mace, ONE teaspoon salt and TWO saltspoons cayenne. Boil for the FIFTEEN-minute guide, verifying the 74°C seafood endpoint.
Step 2
Remove the fish head, ALL head bones and parsley. Strain and retain actual broth. Pound ONLY the cooked scallops to paste and return that paste to the same broth.
Step 3
Heat ONE tablespoon butter with TWO ounces flour ONE minute, stirring. Add the broth and scallop paste plus ONE PINT HOT milk; stir to boil and gently boil TEN minutes.
Step 4
Dilute ONE ready-to-eat pasteurized yolk equivalent in ONE ADDITIONAL GILL milk. Add to soup with the SEPARATE HALF ounce butter and mix while heating TWO minutes with the pasteurized-yolk liaison. Pass through a sieve into a basin, then clean cheesecloth into a hot tureen, removing all remaining coarse solids. Serve promptly.
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