Consomme de poisson (Fish Consomme)

Ingredients

• about four pounds of fresh white fish
• three quarts of water
• a pint of white wine
• a bouquet of parsley
• leek
• celery
• bayleaf
• pinch of salt
• about two pounds of fresh white fish
• two whites of eggs
• half a pint of white wine
• sliced leek
• sliced celery
• juice of lemon

Method

1. 1

   Simmer the fish with water, wine, and bouquet of herbs for 45 to 60 minutes.

2. 2

   To clarify, pound fresh fish with egg whites, wine, sliced leek, celery, and lemon juice, simmer for half an hour, and strain.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 18. The excerpt below is the record exactly as published.

onsomme de jpoisson — Fish consomme : Fish stock for consomme is prepared with about four pounds of fresh white fish, as whiting, grey mullet, turbot, soles, pike, etc., to three quarts of water and a pint of white wine, a bouquet of parsley, leek, celery, and bayleaf, pinch of salt ; simmer forty-five to sixty minutes, and strain. To clarify use about two pounds of fresh Consommes . 35 white fish pounded with two whites of eggs, half a pint of white wine, sliced leek and celery, and juice of lemon

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