Fish Soup, White

Ingredients

• any kind of fish
• a head of celery
• a small quantity of parsley
• two onions
• a bay-leaf
• five or six cloves
• a cup of cream
• salt
• white pepper
• an egg

Method

1. 1

   Clean and trim any kind of fish.

2. 2

   Boil the trimmings with celery, parsley, onions, bay-leaf, and cloves.

3. 3

   After boiling for one hour, strain and stir in cream.

4. 4

   Season with salt and white pepper, and serve with fried eggs.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 521. The excerpt below is the record exactly as published.

Fish Soup, White), leaving out the cream, and substituting a browning of butter, sliced onion, and flour. Toast also some thin slices of bread — let them be a dark brown ; put them into the tureen with the eggs, nicely fried in butter. Season with salt and black pei^per. Time, one hour to simmer. Sufficient, half a pint for each person. Fish Soup Quenelles. — Pick out the meat from a lobster, and pound it, together with three ounces of butter. Season with salt and a quarter of a tea-spoonful of mace and cayenne pepper mixed together ; blend the meat to a l)aste with the yolk of a raw egg, and add while mixing the yolks of two hard-boiled eggs and two table-spoonfuls of fine bread-crumbs. Mould in a tea-spoon and poach the quenelles f for two or three minutes, or fry in butter a i light brown before they are put in the soup. When used as an entree, or breakfast dish, serve with a good gravy, after being boiled or j fried in butter. Time, ten minutes to fry for (^ entree. X, Fish Soup, White.— Clean and trim any kind of fish — fresh or salt water. Boil the trim- mings with a head of celery, a small quantity of parsley, two onions, a bay-leaf, and five or six cloves. Use water, and cover the saucepan closely. When the contents have boiled one hour, add as much more water as will be required to make the soup. Strain it, and stir in a cup of cream. Season with salt and white pepper

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