Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Fish Consomme
From Soyer's standard cookery, 1912
Serves 4
This method is essential for soup and fish sauces, known as Fumee.
A modern interpretation · AI-generated from the original record
Ingredients
- three soles of Whiting
- butter about size of an egg
- half a chopped onion
- half a carrot minced
- one bayleaf
- sprig of thyme
- teaspoonful of peppercorn
Method
Fillet three soles of Whiting.
Place the bones in a stewpan with butter, chopped onion, minced carrot, bayleaf, thyme, and peppercorn.
Allow to simmer quietly for twenty minutes, then strain through muslin into a vessel and allow to cool to separate the butter.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 5. The excerpt below is the record exactly as published.
Fish Consomme. Fillet three soles of Whiting. Take the bones and place in a stewpan into which has previously been dropped butter about size of an egg. Half a chopped onion, half a carrot minced (both previously blanched ); one bayleaf, sprig of thyme, lit- tle parsley, teaspoonful of peppercorn
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