Fish Gravy (Coulis de Poisson)

Ingredients

• a piece of butter
• a few slices of onion
• a carrot cut in pieces
• the heads, the remains, and the bones of any fish

Method

1. 1

   Put into a saucepan a piece of butter, a few slices of onion, a carrot cut in pieces; then add the heads, the remains, and the bones of any fish; let the vegetables simmer without burning, moisten with a vegetable gravy, and when it boils, thicken in the same fashion as a meat gravy, and use it in the same way.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 182. The excerpt below is the record exactly as published.

Fish Gravy (Coulis de Poisson). Put into a saucepan a piece of butter, a few slices of onion, a carrot cut in jiieces ; then add the heads, the remains, and the l>ones of any fis

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