Chawan (Fish Consomme)
From Banquets of the nations, 1911
Serves 1
Ensure mushrooms are free of loose matter to maintain soup color.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 167. The excerpt below is the record exactly as published.
Chawan (Fish Consomme) Yakizakana (Grilled Salmon) Sashimi' (Raw Fish — Live) Gomoku Sushi (Dolmas of Seaweed, etc.) Niwatori no Mune (Pillau of Chicken) Hasu-no-ne (Lotus Roots) Yebi no Tempura (Crayfish Fritters) Donburi (Soup with Fowl, Bamboo Sprouts, Chestnuts, etc.) Nasu no Shinyaki (Egg Plant) Chawan Mushi (Steamed Eggs, Fish, etc.) Aona no Swaye (Herb Salad) Kitsutsuki (Woodcock) Kani no Swaye (Crab Salad) Mochi (Tea and Cakes) 4IS BANQUETS OF THE NATIONS Chawan. (Fish Consomme.) Make a strong fish stock with the trimmings of any white fish, also three or four soles (keeping the fillets to clear). Only salt and a pinch of mignonette pepper must be put in the water when making the stock. Skim and strain the stock very carefully through a fine cloth. Pound the fillets with the whites of two eggs, stir them in the liquor, replace the pot on the fire, and simmer for a few minutes. Strain again as clear as crystal. Serve the soup in little bowls, with a piece of cooked mushroom
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.