Fish Chowder

Ingredients

• a pound of some white fish
• three quarts of water
• two tablespoonfuls of salt
• two pounds of potatoes
• one pint of boiling-hot cream
• season well with salt and white pepper
• add a little chopped parsley

Method

1. 1

   Cut fish into dices, boil bones in water with bouquet garni and salt for thirty minutes, strain.

2. 2

   Boil potatoes in fish stock until soft, add fish and boil for five minutes.

3. 3

   Add cream and season.

4. 4

   Serve with broken crackers.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 79. The excerpt below is the record exactly as published.

Fish chowder Ripe olives Fillet of sole, Bretonne Planked shad and roe Lettuce salad Hot asparagus with melted butter Coffee custard Demi tasse Kieler sprotten. This is a canned fish. Serve cold on lettuce leaves, garnished with quartered lemons. Omelette Schofield. Boil a shad roe in salt water for ten minutes. Allow to cool, and cut in dices one-quarter inch square. Heat a cup of cream sauce, add the roe, and season with salt and Cayenne pepper. When making the omelet place a little of the roe in the center ; dress on a platter, and pour the roe and cream sauce around the edge. Fish chowder. Cut a pound of some white fish, such as bass, codfish, or sole, in dices about one-quarter inch square, and free from skin and bones. Put the bones of the fish in a casserole and add three quarts of water, one bouquet garni, and two tablespoonfuls of salt. Boil for thirty minutes, and strain. Cut two pounds of potatoes in quarter inch squares, and boil in the fish stock until soft, then add the fish and boil for five minutes, then add one pint of boiling-hot cream, and season well with salt and white pepper. Before serving add a little chopped parsley

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