Fish and shellfish soups

Eel soup (potage d'anguille) from Erken 1914: eel simmered tender in fish stock, thickened, finished with parsley, tarragon and cooked apples.

Light fish soup from Erken 1914: a white butter roux thinned with fish stock and cream, with chives and fish balls added.

Erken's fish soup from 1914 with browned carrot and celeriac, a butter roux, tomato purée and fish stock, strained and served with small fish balls.

Pike soup (potage de brochet) from Erken's Big Cookbook (1914): pike stock with white wine, thickened with cream into a pale-red soup, with fish balls.

Lobster soup from Erken 1914: lobster shells simmered in fish stock, thickened with butter and flour and finished with lobster butter and roe.

Erken's crayfish bisque (potage bisque d'écrevisses) from 1914: 75 crayfish with crayfish butter, Madeira and cream, served with fish balls and tails.

Oyster soup from Erken's Big Cookbook (1914): fish and veal stock thickened, seasoned with oyster liquor, finished with egg yolks and cream; oysters last.

Shrimp soup from Erken 1914: shrimp, root vegetables, white wine and rice cooked in stock, crushed with the shells and strained; finished with cream.

Brown fish soup (Soup à la Brunon) from Erken (1914): haddock stock thickened with butter and flour, with sherry, fried haddock and fish balls.