Fish Soup

Ingredients

• Select a good-sized weakfish
• 1 tablespoonful butter
• 1 pint bouillon
• 1 onion
• Ys carrot
• a good-sized bouquet
• Ys bottle of white wine
• 3 pints consommé
• Ys cupful fine-cut mushrooms
• 12 oysters
• 12 fish forcemeat balls

Method

1. 1

   Remove the skin and bones from the fish, season with salt and lemon juice; fry in butter until done; let cool, then cut into small pieces.

2. 2

   Place fish head and bones in a saucepan with bouillon, boil, add onion, carrot, bouquet, and cook; add white wine, cook slowly, strain essence into a clean saucepan, add consommé, season with pepper and salt; return to fire, add mushrooms, cook; scald oysters, boil forcemeat balls, lay them with fish in the tureen, and pour soup over all.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 38. The excerpt below is the record exactly as published.

Fish Soup. — Select a good-sized weakfish; remove the skin and bones, season the meat with salt and the juice of Vs lemon ; melt 1 tablespoonful butter in a frying pan, put in the fish, and fry on both sides till done ; let the fish get cold, then cut it into small 64 SOUPS, Etc. pieces. Place the fish head and bones in a saucepan, cover with 1 pint bouillon, and set it over the fire ; as soon as it boils add 1 onion, Ys carrot, a good-sized bouquet, and boil 20 minutes ; then add Ys bottle of white wine, and cook slowly 20 minutes ; strain the essence through a napkin into a clean saucepan, add 3 pints con- somme, season with a little Cayenne pepper and, if necessary, some salt ; return the soup to the fire, add Ys cupful fine-cut mushrooms, and cook 10 minutes ; next scald 12 oysters in their own liquor, and boil 12 fish forcemeat balls

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