Lenten Broth

Ingredients

• two pounds of any fish
• a quart of water
• a carrot
• an onion
• a turnip
• two sticks of celery
• a small bunch of any herbs
• a pint of boiling milk
• the yolk of an egg
• the juice of a small lemon
• a little pepper, salt, and nutmeg
• thicken with flour and butter

Method

1. 1

   Cut fish into pieces and cook for two hours in water with carrot, onion, turnip, celery, and herbs.

2. 2

   Remove fish, skin, and bones, then return to broth.

3. 3

   Mix boiling milk with egg yolk, lemon juice, and seasonings.

4. 4

   Thicken with flour and butter, pass through a sieve, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 21. The excerpt below is the record exactly as published.

Lenten Broth. This is a favorite dish in many of the Austrian convents. Cut two pounds of any fish into pieces of moderate size and cook for two hours in a quart of water with a carrot, STANDARD COOKERY. 25 onion, turnip, two sticks of celery, and a small bunch of any herbs that are liked. Next take out the fish, and after removing the skin and bones replace the fish in the broth, adding a pint of boiling milk with which has been mixed the yolk of an egg, the juice of a small lemon, and a little pepper, salt, and nutmeg. Thicken with flour and butter, pass through a sieve, and serve very hot. Bouillabaisse. This is one of the famous dishes of the South of France and can be prepared with comparatively little trouble. Take three pounds of mixed fish — any kinds of fresh fish will do — and cut them into rather large pieces. Add a lobster or crayfish, also cut up, and, if liked, a couple of dozen mussels in their shells. Fry the whole lightly in half a pint of olive oil and then add two tomatoes, an onion

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