Clear Fish Soup

Ingredients

• Take some chopped onions
• carrots
• celery
• escalots
• a head of garlic
• any fish trimmings you may have

Method

1. 1

   Take some chopped onions, carrots, celery, eschalots, parsley, thyme, a head of garlic, salt and pepper; brown in butter until a good colour, moisten with three parts water and one part white wine; boil and skim, add some gurnet, whiting, the head of a turbot, and any fish trimmings you may have; boil for two or three hours, and squeeze through a cloth.

2. 2

   Warm in a stock-pot, and pour over quenelles of fish or slices of bread.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 97. The excerpt below is the record exactly as published.

Clear fish soup. Côtelettes de veau milanaise. Veal cutlets à la milanaise. Carpe à la Chambord. Carp à la Chambord. Perdreaux rôtis. Roast partridges. Omelette aux anchois. Anchovy omelet. Baba au rhum. Baba, or rum cake. Clear fish soup. Take some chopped onions, carrots, celery, eschalots, parsley, thyme, a head of garlic, salt and pepper ; brown in butter until a good colour, moisten with three parts water and one part white wine ; boil and skim, add some gurnet, whiting, the head of a turbot, and any fish trimmings you may have

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