Fond de Poisson (Fish Stock)

Ingredients

• A sliced onion
• carrot
• and parsnip
• a piece of butter
• about 2 lb. of cut-up white raw fish
• two quarts of water
• half a pint of white wine
• salt
• white peppercorns
• a bouquet

Method

1. 1

   Sauté onion, carrot, and parsnip in butter.

2. 2

   Add flour, then fish, water, wine, salt, peppercorns, and bouquet.

3. 3

   Simmer for two hours and strain.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 82. The excerpt below is the record exactly as published.

Fond de Poisson (Fish Stock). 8. A sliced onion, carrot, and parsnip, saute with a piece of butter for a few minutes. Add a dessert- spoonful of flour, mixed thoroughly over the fire ; then add about 21b. of cut-up white raw fish, two quarts of water, and half a pint of white wine, salt, white peppercorns, a bouquet

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