Fish Consomme

Ingredients

• three quarters of a pound of butter
• four sliced onions
• three heads of celery cut up small
• five carrots cut in slices
• four unpicked shallots
• two bay leaves
• one sprig of thyme
• three cloves
• one clove of unpicked garlic
• twelve sprigs of parsley
• five quarts of water
• one bottle Chablis or Sauterne
• an ounce and a half of salt
• six pounds of any kind of fish cut in pieces
• the heads and bones of six large whiting, cod or eels

Method

1. 1

   Fry the vegetables in butter until brown, add water and wine, boil, skim, then add pepper, salt, and fish.

2. 2

   Simmer for two hours, strain, pound fish fillets with egg whites, stir into the liquor, boil briefly, and strain again.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 3. The excerpt below is the record exactly as published.

Fish Consomme. Put into a two gallon stewpan three quarters of a pound of butter, four sliced onions, three 'heads of celery cut up small, five carrots cut in slices, four unpicked shallots, two bay leaves, one sprig of thyme, three cloves, one clove of unpicked garlic and twelve sprigs of parsley, and fry to a reddish brown color. When they are well done, pour in five quarts of water and one bottle Chablis or Sauteme. Put the stewpan on the fire and boil, skim and add a little mignonette pepper, an ounce and a half of salt, six pounds of any kind of fish cut in pieces, and the heads and bones of six large whiting, cod or eels

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