19. Shark’s Fins in Cream Stock

• ½ lb. dried shark’s fins, prepared as directed
• About 1¼ pints (3

Prepare the shark’s fins as directed. Steam them in sufficient Cream Stock to cover for 1½ to 2 hours, depending on the texture of the fins. The final texture should be tender and slightly crunchy, but not elastic.

The recipe for Cream Stock came from the northern province of Shantung, which supplied the ingredients for the magnificent cuisine of Peking, in its neighbouring province. It