Clear Fish Soup

Ingredients

• four yolks of eggs
• two teaspoonfuls of arrowroot
• three tablespoonfuls cream
• one glass of Madeira

Method

1. 1

   In a stewpan, combine four yolks of eggs, two teaspoonfuls of arrowroot, three tablespoonfuls of cream, salt, and pepper.

2. 2

   Stir well and pour into clarified fumee stock, bringing to a boil while whisking continually.

3. 3

   Strain into a soup-tureen and serve with bread cut into small squares and fried in butter until light brown.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 6. The excerpt below is the record exactly as published.

Clear Fish Soup. Is made with the above. Four yolks of eggs; place in a stew- pan, two teaspoonfuls of arrowroot, three tablespoonfuls cream, salt and pepper at discretion, one glass of Madeira

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