From the Captain's Table: Kangaroo-Tail Soup
Here we are with round three of our new blog series, Recipes from The Captain's Table. Each week, we'll be featuring recipes crafted and served on board America's Flagship, which you can replicate in your own kitchen.
If you're just joining us, we'd recommend you start with week 1 and week 2 before diving into this week's recipe.
SS United States passengers enjoyed a range of exotic gourmet soups, including Consomme Madrilene, Bisque of Lobster Royale, and Oyster Broth Tapioca. Today, we're sharing the recipe for Chef Otto Bismarck's take on Kangaroo-Tail Soup, transcribed in the chef's own words.
(Please note: this recipe yields enough to feed dozens of hungry passengers, so modify it to suit your own needs.)
Ingredients:
6 to 8 lbs. Kangaroo Tails
2 1/2 lbs. Game Bones
4 lbs. Veal Bones
1 1/2 lbs. Chopped Meat (No fat)
6 lbs. Mirepoix (Onions, Celery, Carrots, Parsnips, Parsley and Leeks)
4 only Egg Whites
8 oz. Mushrooms
2 ox. Turggles
SPICES - according to taste, consisting of:
Juniper Berries (crushed)
Black pepper corns (crushed)
Salt
Thyme
Marjoram
Turtle Spices
Bay Leaves (2 only)
Brandy, Sherry Wine, or White Port Wine
Preparation:
Put game and veal bones in roasting pan together with 3 pounds of mirepoix. Place in oven until brown.
Place the contents of roasting pan in a stockpot. Add about 5 gallons of water. All all the spices, which should be tied together in an etamine cloth. Put stockpot on the fire, and let it simmer slowly for about 8 hours.
Keep broth as clear as possible by removing surplus fat frequently.
Cut the kangaroo tails between the joints, put in roasting pan with balance of mirepoix, and cook in oven until brown.
Place contents of this roasting pan in another pot and cover them with 2 gallons of water. Simmer slowly till done.
When kangaroo tails are done, remove from the broth and let them cool off. Remove the meat from the bones and cut into dices. (Not too large). This meat is used for garni.
Combine the game-veal broth, and the Kangaroo tail broth. Simmer slowly until approximately 4 gallons are left.
Mix the chopped meat, egg whites and a little water, and add to the combined broth, slowly boiling. This will clear the broth. Do not simmer for longer than 45 minutes.
Strain the broth through an etamine cloth, and add the kangaroo tail meat along with julienne of mushroom, julienne of truffles. For taste, use either white port wine, sherry wine or brandy.
In order to thicken the broth, add a little arrowroot before removing from the fire.
Images donated by Robert Scofield, in honor of Michael Persico.
Please note that kangaroo tails are no longer available from the address listed.
Do you remember any meals you enjoyed aboard the SS United States? Share them, along with any other memories of your time aboard America’s Flagship, by sending an email to archives@ssusc.org.
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