Fish Soup, 2 (Soupe au Poisson)

Ingredients

• 1 small filleted fish
• 1 qt. fish stock
• 2 onions
• 2 oz. butter
• 1 oz. cornflour
• 1 French roll
• Seasoning

Method

1. 1

   Melt butter in a saucepan, add peeled and sliced onions, and fry until pale brown.

2. 2

   Sprinkle in flour, mix well, and gradually add stock.

3. 3

   Bring to the boil, season to taste, and boil for 15 to 20 minutes.

4. 4

   Strain and return to a clean saucepan.

5. 5

   Add filleted fish cut into small pieces and cook in the soup.

6. 6

   Cut French roll into small slices, brown them slightly in the oven, place in a hot soup tureen, and pour the soup over them.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 98. The excerpt below is the record exactly as published.

Fish Soup, 2 (Soupe au Poisson) 1 small filleted fish. 1 qt. fish stock. 2 onions. 2 oz. butter. 1 oz. cornflour. 1 French roll. Seasoning

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