Fish Consomme

Ingredients

• three soles of Whiting
• butter about size of an egg
• half a chopped onion
• half a carrot minced
• one bayleaf
• sprig of thyme
• teaspoonful of peppercorn

Method

1. 1

   Fillet three soles of Whiting.

2. 2

   Place the bones in a stewpan with butter, chopped onion, minced carrot, bayleaf, thyme, and peppercorn.

3. 3

   Allow to simmer quietly for twenty minutes, then strain through muslin into a vessel and allow to cool to separate the butter.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 5. The excerpt below is the record exactly as published.

Fish Consomme. Fillet three soles of Whiting. Take the bones and place in a stewpan into which has previously been dropped butter about size of an egg. Half a chopped onion, half a carrot minced (both previously blanched ); one bayleaf, sprig of thyme, lit- tle parsley, teaspoonful of peppercorn

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