Fish Soup a la Parisienne

Ingredients

• the flesh of a large whiting
• two soles
• an eel
• a little salt
• half a bottle of Chablis or Grave wine
• two large spoonfuls of fish broth
• thirty crayfish tails
• the same number of small mushrooms

Method

1. 1

   Make forcemeat balls with the flesh of a large whiting.

2. 2

   Trim the fillets of two soles and an eel, sprinkle with salt.

3. 3

   Make an essence with roots, herbs, and spices, add fish trimmings, wine, and fish broth.

4. 4

   Boil for nearly an hour, strain into a buttered saute-pan with scollops of fish.

5. 5

   Boil for ten minutes, add soles to a tureen, cook eels for five more minutes, then add to the tureen with forcemeat and crayfish tails.

6. 6

   Strain the liquor, add broth, boil, skim, add chervil, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 65. The excerpt below is the record exactly as published.

Fish Soup a la Parisienue. Make, with the flesh of a large whiting, some forcemeat balls ; take off the fillets of two soles, and an eel ; trim them into scollops, and throw a little salt over them ; make an essence with the usual roots, herbs, and spices, and add the trimmings of the fish, with half a bottle of Chablis or Grave wine, and two large spoonfuls of fish broth ; when boiled nearly an hour, strain it into a saute-pan, slightly buttered, in which you have placed the scollops of fish, having first washed and drained them on a napkin ; let them boil ten minutes, take out the fillets of soles, and lay them in the tureen, but let the eels cook for five minutes longer ; then drain and add these to the soles, to which also add the forcemeat moulded in a teaspoon, Avith thirty crayfish tails, and the same number of small mushrooms

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