Fish Soup with Fish-Dumplings

Ingredients

• 2 % lbs. of pickerel or other fish.
• 1% qts. of water
• % of an onion
• 1 qt. of bouillon
• % lb. of butter
• % lb. of flour
• 2 yolks of eggs
• 8 oysters
• 15 shrimps or crabs
• % qt. white wine
• 12 small fish dumplings

Method

1. 1

   Scale, draw, and wash fish.

2. 2

   Cut meat from bones, remove liver and gall.

3. 3

   Chop bones and stew with water, onions, salt, and spices for fish bouillon.

4. 4

   Melt butter, stir in flour, simmer to light yellow, pour in fish bouillon, and simmer slowly for 30 minutes.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 8. The excerpt below is the record exactly as published.

FISH SOUP WITH FISH-DUMPLINGS. Quantity for 6 Persons. 2 % lbs. of pickerel or other flsu. 8 oysters 1% qts. of water 15 shrimps or crabs % of an onion, salt % qt. white wine % lb. of flour 2 tbsps. of butter % lb. of butter 2 yolks of eggs 1 qt. of bouillon 12 small fish dumplings

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