Duke of Norfolk Soup

Potage à la Duc de Norfolk


Put into a stewpan four good sized onions with two ounces of butter and a bunch of herbs (thyme, parsley, and bayleaf), six or eight peppercorns, three sliced tomatoes, two fresh mushrooms, half a cod’s head, and the bones from the smelts (see below), or any other white fish bones; fry all together for about twenty minutes, then cover the whole with cold water; add the juice of two lemons or two wineglasses of white wine, and bring it gently to the boil; skim the stock, and leave it on the side of the stove for twenty to thirty minutes; remove the fat and clarify the stock with raw whites of eggs, allowing four or five whites to each quart of stock, and flavour with a glass of white wine if liked; when the stock boils let it simmer for about fifteen minutes, and drain off through a clean soup cloth; make it quite hot, and when about to serve, garnish it with cucumber cut in pea shapes with a pea cutter and cooked in cold water, with a little salt, till tender, which will take about fifteen minutes, and fillets of smelts prepared as below, little quenelles, and finely cut shreds of tarragon and lettuce cooked in cold water, with a little salt till tender, say for five minutes.

Fillets of Smelts for Potage à la Due de Norfolk

Free the fillets from the bone and mask them thinly over with fish farce (given below); roll them up into a little round form, and fasten each with a little band of buttered paper, place them in a very lightly-buttered stewpan, and put them in the oven to cook for fifteen minutes, with a buttered paper over and a tablespoonful of stock in the pan; take them up, remove the paper, and put them in the soup; reckon one fillet for each person.

Fish Farce for Potage à la Due de Norfolk

Take three ounces of fresh haddock and three ounces panard, and pound each separately till smooth; then mix them, and add a pinch of salt, tiny dust of cayenne, saltspoonful of essence of anchovy, one and a half raw eggs, and rub the whole through a fine wire or coarse hair sieve and use; colour with a little carmine.

Quenelles for Garnishing the Soup

Take some of the fish farce (given above), and by means of a pipe and bag, force it out into little shapes about the size of a pea on to the bottom of a buttered sauté pan, cover them with boiling water, and poach them for four or five minutes, then use for garnish.