Bouillon Maigre of Fish

Ingredients

• two pounds of black bass
• two pounds of pike
• one pound of eels
• three quarts of water
• two onions
• two carrots
• one head of celery
• two cloves
• a little salt

Method

1. 1

   Put into three quarts of water two pounds of black bass, two pounds of pike, and one pound of eels.

2. 2

   Add to these two onions, two carrots, one head of celery, two cloves, and a little salt.

3. 3

   Simmer gently for two hours, and strain.

4. 4

   This bouillon is used as a foundation for all soups and sauces composed of fish.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 2. The excerpt below is the record exactly as published.

Bouillon Maigre of Fish. Put into three quarts of water two pounds of black bass, two pounds of pike, and one pound of eels. Add to these two onions, two carrots, one head of celery, two cloves, and a little salt

Cook this with the app: pantry check, scaling, and the assistant.