Red-Snapper Soup Recipe ingredients

To prepare this Red-Snapper Soup Recipe, first bring a quart of white stock to a boil. Mince finely 2 cupfuls of cold cooked fish, which has been freed of skin and bones, and stir into the stock. Add salt, pepper, a tablespoonful of chopped parsley, and a great spoonful of butter. Heat a cupful of milk of boiling, then thicken with a white roux and half a cupful of fine cracker crumbs. When the fish and stock have cooked for five minutes, stir into the thickened milk, and serve.