Savoury Soup Sauce of Eel Fillets
From The spirit of cookery, 1895
This sauce can be used with various fish preparations.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 127. The excerpt below is the record exactly as published.
small carrots, celery, parsley, roots and leaves, shallots, and a liberal number of mushrooms ; add thyme, bay-leaf, sweet basil, peppercorns, and mace. Fry them in 4 oz. of butter, then add a little wine and three pints of standard broth
Cook this with the app: pantry check, scaling, and the assistant.