Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Fish Consommé
From A guide to modern cookery, 1909
Serves 10
Aromatics like saffron or curry can enhance the flavor.
A modern interpretation · AI-generated from the original record
Ingredients
- Four and one-half quarts of ordinary fish fumet
- one-half lb. of good fresh caviare
Method
Pound the caviare and mix with cold fish fumet.
Heat until boiling, then simmer for twenty minutes.
Strain through muslin and keep warm.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 10. The excerpt below is the record exactly as published.
Four and one-half quarts of ordinary fish fumet having a decided taste; one-half Ib. of good fresh caviare, or pressed caviare. Mode of Procedure.—Pound the caviare and mix the result- ing pulp with the cold fish fumet. Put the whole into a sauce- pan, place it on the open fire, and stir with a spatula until the contents reach the boil. Then move the saucepan to a corner of the fire, and let the consommé simmer gently for twenty minutes, after which strain it through muslin with great caution, and keep it well covered and in the warmth, so as to prevent the formation of a gelatinous film on the surface. Fish consommé
Cook this with the app: pantry check, scaling, and the assistant.