Mock Fish Soup Recipe

It is better to prepare the balls for this soup first, as follows: Put

in a saucepan a tablespoonful of white flour and two tablespoonfuls of

Groult's potato flour, stir together and add a tablespoonful of butter

and a cup of milk, mix all together and place on the stove where it is

not very hot. Stir constantly until it is smooth and no longer sticks to

the pan, remove from the fire, let it cool, and beat in two eggs, one at

a time, season with a dash of cayenne, a few grains of powdered mace, a

few drops of onion juice, a little salt and half a teaspoonful of sugar.

These balls must be seasoned very delicately. Cook and drain as the

spinach balls are done, using a teaspoon instead of a tablespoon. Put to

one side while the soup is being made. For the soup take three French

carrots, half a parsnip, half a white onion and a little green pepper

chopped fine, cover with boiling water and cook until tender. Melt a

generous tablespoonful of butter in a saucepan, and when it bubbles

stir into it a small tablespoonful of flour, then add three cups of milk

and let it come to a boil. When the vegetables are tender stir them into

the thickened milk with the water they were boiled in, together with

half a teaspoonful of sugar and salt and pepper to taste. Then put the

balls in and let the soup come to a boil, add a teaspoonful of finely

minced parsley and remove from the fire. Have one egg yolk beaten with

two tablespoonfuls of cream and stir in carefully so as not to break the

balls just before turning the soup into the tureen.

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