Text 16224, 77 rader
Skriven 2014-08-26 05:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: M's poison (milk) 846
=============================
 DS> During out trip in Ireland, I think that I had at least six versions
 DS> of seafood chowder, all different and none at all like the typical New
 DS> England chowder.   All were dairy, some were very thick and creamy
 DS> while others were more like milk.  I don't recall seeing a single clam

That's the way it should be - let a thousand blossoms
flower, just none with tomatoes.

The main ingredients probably reflect what's abundant in
local waters.

 DS> in any of them, nor potato, nor bacon.  There were usually decent sized
 DS> hunks of fish of various kinds, perhaps popcorn scrimp, and even one
 DS> had a baby octopus tentacle (maybe squid -- not sure).

The potatoes and bacon were missing for probably opposite
reasons - the former because they're too cheap, the latter
because it's too dear. After all, you're likely to be
served potatoes elsewhere in the meal. Anyhow, American
bacon is a pretty distinctive product - did you ever
encountered smoked bacon on the breakfast table while you
were there? In my recollection, bacon in the Isles is
generally heavily salted and very lightly if at all smoked.

 DS> Title: Cream Of Mussel Soup

A simpler version of what has become a classic dish. With
good wild-harvest mussels, no gilding the lily is needed,
but the following, found in French restaurants everywhere,
is very rich and very good and almost worth the pills.
Sometimes people put saffron in it, too, which I feel to
be a waste.

CREAM OF MUSSEL (BILLI-BI) SOUP
cat: shellfish, starter
serves: 6

1 c chopped onions
1/4 c chopped shallots
2 Tb butter
1 1/2 c dry white wine
4 sprigs parsley, minced
4 lb mussels
2 c milk
2 egg yolks
1 c heavy cream
1/2 ts salt
freshly ground black pepper to taste
1 Tb chopped parsley

In a heavy soup pot, combine onions, shallots, butter, wine,
and parsley. Place mussels on this bed, cover tightly, bring
liquid to boil and steam 5 min or until mussels have opened.
Scoop mussels from pot and set aside. Strain broth through
cheesecloth into a bowl. Press down on vegetables to extract
all the juices. Shuck the mussels, discarding any unopened
ones. Reserve 24 and puree the rest, along with the strained
broth, in blender or food processor. Pour the puree into the
top part of a double boiler and set it over hot water. Add
milk and heat to scalding. In a small bowl, beat egg yolks
with the cream, then, stirring constantly, add a few Tb of
hot mussel mixture. Stir egg yolk mixture into soup and
continue stirring constantly, until the soup has thickened
slightly. Season with salt and pepper. Serve in individual
bowls, adding 3 of the reserved mussels to each portion and
garnish with minced parsley. Note: To serve as a cold soup,
place pan over cold water to cool it quickly. Then
refrigerate. Thin with a little light cream before
serving, if necessary. Garnish as for the hot soup.

recipe made by Louis Barthe of Maxim's in Paris
for Billy B. Leeds -- adapted by www.eatmussels.com


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)