Clear Fish Soup (Consomme Poissoniere)

Ingredients

• 1 qt. good fish stock
• 6 oz. raw white fish
• 2 whites of eggs
• 1 glass of white wine
• Seasoning

Method

1. 1

   Put the fish stock into a lined saucepan with the wine, the raw fish finely shred and the whites and shells of eggs.

2. 2

   Whisk over the fire until a good froth rises, allow the soup to boil well up, then draw the saucepan to the side of the fire and let it stand for 10 minutes.

3. 3

   Strain through muslin or a soup cloth.

4. 4

   When all has passed through return the soup to the saucepan to reheat, season to taste and add a garnish of small fish quenelles.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 123. The excerpt below is the record exactly as published.

Clear Fish Soup (Consomme Poissoniere) 1 qt. good fish stock. 6 oz. raw white fish. Fish quenelles. The fish stock used flavoured. Put it into 2 whites anfl shells of eggs. 1 glass of white wine, must be good and well a lined saucepan with the wine, the raw fish finely shred and the whites and shells of eggs. Whisk over the fire until a good froth rises, allow the soup to boil well up, then draw the saucepan to the side of the fire and let it stand for 10 minutes. Strain through muslin or a soup cloth, see Consomme, Recipe 117. When all has passed through return the soup to the saucepan to reheat, season to taste and add a garnish of small fish quenelles, see Recipe 1300. If liked, half the quenelles may be coloured pink with a little lobster butter. Quantity, 2 pints. 177, Lobster Soup or Bisque (Bisque de Homard) 1 lobster. 3 pts. fish stock. 1£ oz. butter. 1J oz. flour. | carrot. J turnip. 1 onion. 1 stick celery. A small bunch of herbs. 1 tea-sp. anchovy es- sence. Pepper, salt. 2 table-sps. cream. 1 glass white wine. A squeeze of lemon juice. Melt the butter in a saucepan, and when smoking hot put in the vegetables, cut in small pieces, and fry them a few minutes. Sprinkle in the flour and fry a pale brown colour. Then add the stock and stir until boiling. Meantime have the lobster broken in pieces, remove the green part from the throat, throwing it away, cut the meat from the big claws into neat pieces, and reserve them for serving in the soup. Put the shell and the rest of the lobster into a mortar and pound well. Add this to the soup with the bunch of herbs and boil all together for one hour. Rub through a fine sieve, rinse out the saucepan, and return the soup to it. Let it boil up and skim well. Add the cream, pieces of lobster, wine, and other seasoning

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