Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Clear Fish Soup
From Soyer's standard cookery, 1912
Serves 1
Using clarified stock is preferable.
A modern interpretation · AI-generated from the original record
Ingredients
- four yolks of eggs
- two teaspoonfuls of arrowroot
- three tablespoonfuls cream
- one glass of Madeira
Method
In a stewpan, combine four yolks of eggs, two teaspoonfuls of arrowroot, three tablespoonfuls of cream, salt, and pepper.
Stir well and pour into clarified fumee stock, bringing to a boil while whisking continually.
Strain into a soup-tureen and serve with bread cut into small squares and fried in butter until light brown.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 6. The excerpt below is the record exactly as published.
Clear Fish Soup. Is made with the above. Four yolks of eggs; place in a stew- pan, two teaspoonfuls of arrowroot, three tablespoonfuls cream, salt and pepper at discretion, one glass of Madeira
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