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The fish dumplings are made the same way as the meat dumplings in No. 10, only instead of meat take fish, and take half the quantities given in No. 10. Leave out the nutmeg.

No. 57—CRAWFISH OR CRAB SOUP WITH MARROW DUMPLINGS OR LIVER DUMPLINGS.

Quantity for 6–8 Persons.

 24 small crabs

 ¼ lb. of butter

 2½ qts. of bouillon

 1 pinch of white pepper

Preparation:

Marrow dumplings or liver dumplings are cooked in the soup which has been strained. The marrow dumplings are prepared as directed in No. 7 and the liver dumplings as in No. 9. Take the same quantities. Serve at once when the dumplings are done.

No. 58—OYSTER SOUP.

Quantity for 6 Persons.

 1 qt. oysters

 1 qt. milk

 1 pinch of salt

 1 pinch of pepper

 2 tbsps. of fresh butter

Preparation:

No. 59—CHICKEN BOUILLON TO DRINK.

Quantity for 4 Persons.

 1 chicken

 1 egg

 1½ qts. of water

 Some salt

Preparation:

No. 60—PIGEON BOUILLON TO DRINK.

Quantity for 3 Persons.

 2 pigeons

 1 egg

 1¼ qts. of water

 Some salt

Preparation:

No. 61—PIGEON SOUP.