Recipes                                                              To: From the kitchen                                              Home Can't find the recipe you are looking for - please check out the main page Soups Creole Bouilla-baisse 1 pound fres shrimp                      12 cloves 1 tablespoon salt                          1/2 quarts boiling water 1/2 pound fresh mushrooms        2 tablespoon butter 2 large onions, chopped              2 cloves garlic 2 cups tomato pulp                       2 cups water 3 bay leaves                                  1 1/2 teaspoon curry powder 1 cup grated cheese                     1/2 cup sherry 2 pounds fish fillets (red snapper and redfish are preferred) 1 pound scallops                           2 tablespoon flour Hot buttered toast Wash shrimp thoroughly, add 4 cloves, salt and boiling water and simmer 10 min.Remove shrimp from kettle, saving broth to use later.  Cool, shell and remove intestinal vein (black line running along the back); and cut shrimp in half lengthwise. Cut mushrooms into thin slices, add to shrimp and allow to stand until needed.  Melt butter and fry onions and garlic in it until golden brown; add tomato pulp and 2 cups water, 4 cloves,bay leaves, curry powder, cheese and 1/2 of the sherry. Simmer for 30 min.  Season with more salt, if desired.  Meanwhile, bring shrimp broth to boiling, add fillets of fish, scallops, 4 cloves and remainder of sherry, lower heat and simmer for 15 min.   Combine shrimp and mushroom mixture with fish and cook for 5 min.  Moisten flour with a little cold water and add to the boiling liquid as a slight thickening.Cook another 5 min. Remove pieces of fish from sauce, place on buttetered slices of toast on large platter, pour sauce over fish and serve. Makes 12 - 15 portions.  If desired, omit onion and curry powder.Add 2 leeks sliced and fry the same as the onions. Crab soup 1 1/2 tablespoon butter 1 1/2 tablespoon flour 1 teaspoon dry mustard 1/4 teaspoon pepper 2 teaspoon salt 1 tablespoon Worcesterhire sauce 3 cups hot milk 1 cup boiled and picekd crab meat 1 tablespoon sherry Melt butter and add flour, mustard, pepper, salt and Worcestershire saue.Cook together for 10 - 15 min,stirring constantly until a smooth sauce results. Pour milk over crab meat; add both to seasoned sauce gradually stirring constantly.  Before serving add sherry. Serve with additional Worcestershire sauce and Tabasco sauce. Serves 4. Standard cream soup 2 tablespoon butter or other fat           2 tablespoon flour 1 teaspoon salt                                    1/4 teaspoon pepper 4 cups milk or milk and stock            2 cups vegetable pulp Melt butter, blend in flour, salt and pepper. Add milk gradually, stirring constantly and cook until mixture begins to boil.   Add hot vegetable pulp and serve immediately. Other seasonings which may be added are celery salt, onion juice or thyme. Serve 6. Cracker balls 1 egg, slightly beaten                     1 tablespoon butter, melted 1 tablespoon milk                            1/4 teaspoon salt 1/2 cup cracker crumbs Combine egg and butter, add remaining ingredients and mix thorougly. Shape into tiny balls and let stand to expand.Drop into boiling soup 15 min before serving.  Makes 12 balls Pate A Choux 1 teaspoon butter                            2 1/2 teaspoon milk 1/4 cup sifted flour                           salt 1 egg Heat butter and milk together.  When at the boiling point, add flour and few grains of salt, stirring constantly. Remove from heat, add inbeaten egg and beat until thoroughly mixed. When cool, drop small pieces from the tip of a teaspoon into hot deep fat (365°F). When brown and crisp, drain on absorbent paper.  Two tablespoon grated Parmesan cheese may be added.   Makes about 1 dozen. Bouillon 2 pounds beef and soupbone 1 1/4 quarts cold water 4 peppercorns, 2 cloves 1 bay leave, 1 blade mace 1 teaspoon sweet herbs 1 tablespoon diced onion 1 tablespoon diced celery 1 tablespoon diced turnip Sprig parsley, 1 teaspoon salt Cut meat into small pieces.  Combine with other ingredients in a kettle.  Heat to boiling slowly and simmer 3 - 4 hours.   Strain stock through several thicknesses of cheesecloth and cool quickly.  When cold remove fat from the top.   Reheat and serve hot.  Makes 1 quart stock.  If a darker colored stock is desired, brown the meat in 2 tablespoons shortening before adding water and other ingredients. Vegetable soup Add 1 cup diced vegetables, uncooked or cooked.   If un-cooked vegetables are used, simmer in bouillon until tender.   It may be necesary to add more salt. Consommé 1 pound lean beef 1 veal knuckle 1 1/2 quarts cold water or 1 pint cold water and 1 pint chicken stock. 2 peppercorns, 1 clove 1/2 teaspoon sweet herbs 1 tablespoon diced celery 1 tablespoon diced carrot 1 tablespoon diced onion Sprig parsley, 1 teaspoon salt Cut meat into small pieces.  Combine all ingredients in a kettle, heat slowly to boiling  and simmer 3 - 4 hours. Strain concommé through severalthicknesses of cheescloth and cool quickly. When cold remove fat from the top.   Reheat and serve hot. Makes 1 quart consommé. Carrot Soup 2 tablespoons fat 1 large onion, sliced 1 tablespoon flour 4 cups beef or veal stock 3 1/2 cups sliced carrots 1 cup minced celery 2 teaspoon salt 1/4 teaspoon pepper Melt fat in a large soup kettle and brown the onion, stir in flour and add broth.Stir while heating to boiling; cook 2 min.   Add remaining in ingredients and let simmer 1 hours.   Rub through a sieve and serve hot.  Serves 6. Russian Cabbage Soup 1/2 pound lean beef 1/2 pound fat pork 1 large head white cabbage, shredded 1 large tomato, quartered 1 onion, sliced 5 cups stock or water 1 bay leaf 2 teaspoon salt 1/4 teaspoon pepper Sour cream Combine meats and vegetables and add stock or water.   Add seasonings and simmer slowly for several hours or until meat is tender.  Remove meat from soup, cut into slices and serve with soup.  Garnish oup with sour cream. Serves 4. Court Boillon 1 1/2 tablespoon fat 1 1/2 tablespoon flour 1 pound fish, sliced 2 cups tomatoes, 4 cups water 1 green pepper, chopped 1 small onion, chopped 1/2 clove, minced 3 cloves, 1 sprig thyme 2 bay leaves 3 tablespoon lemon juice 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon cayenne 5 drops Tabsco sauce Melt fat and flour and brown slightly.  Add remaining ingredients and simmer for 45 min. Serves 6 New England Clam Chowder 1/4 pound salt pork, cubed 2 small onions, minced 1 quart shucked clams 6 - 8 medium, potatoes, diced 5 cups water Salt, if needed 1/2 teaspoon pepper 3 cups milk 6-8 common crackers, split Cold milk Brown salt port in deep kettle. Add onions and cook together 2 to 3 min. Remove stomach from clams, chop hard parts and leave soft parts whole or chop them, as preferred.   Combine potatoes and hard parts of clams add to onions, cover with cold water, heat to boiling and simmer until potatoes are tender. Add soft parts of clams, seasonings and milk.Heat to boiling and add crackers which have been soaked in cold milk.  Heat thoroughly.  Serves 6-8.