Consommé of Soles

Ingredients

• the bones and trimmings of a fish
• three pints of good white stock
• the whites and shells of three eggs

Method

1. 1

   Boil fish bones in white stock for 30 minutes, strain, and mix with good white stock.

2. 2

   Clarify with egg whites, boil, and strain until clear.

3. 3

   Serve hot with flakes of sole.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 33. The excerpt below is the record exactly as published.

Consomm6 of Soles. Take the bones and trimmings of a fish; boil them in white stock half an hour ; skim it constantly. Strain it and allow it to get cold. Mix it with three pints of good white stock made from chicken, rabbit, or veal and ham, and well flavoured with vegetables. Remove every particle of fat, put all the stock into a clean pan with the whites and shells of three eggs

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