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Preparation:

No. 56—FISH SOUP WITH FISH DUMPLINGS.

Quantity for 6 Persons.

 2½ lbs. of pickerel or other fish

 1½ qts. of water

 ½ of an onion, salt

 ⅛ lb. of flour

 ⅛ lb. of butter

 1 qt. of bouillon

 8 oysters

 15 shrimps or crabs

 ⅛ qt. white wine

 2 tbsps. of butter

 2 yolks of eggs

 12 small fish dumplings

Preparation:

Melt ⅛ lb. butter, stir in the flour, simmer to a light yellow, pour the fish bouillon in, let it simmer slowly for ¾ of an hour.

The crawfish or crabs are boiled in the meantime. The meat is taken out of the shells. The oysters and the fish liver, which is cut into pieces, are heated in the white wine, but not boiled. The meat of the pickerel is also cut into small pieces and stewed in 2 tablespoonfuls of butter until tender.

The fish dumplings are also cooked 10 minutes in the white wine. When done, put the dumplings into the soup tureen. All the meat, liver, crabs and oysters are put into the soup tureen, the gravy is strained and the yolks of 2 eggs stirred in and then poured into the tureen. Salt to taste. It is a very fine soup.