SOUP OF FILLETS OF THAMES FLOUNDERS A L'ANGLAISE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (19)

For the fillets

FILLEN TEN Thames flounders ↝ Fish, flounder, NFS [Fish]
a little fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

For the quenelles

three dozen quenelles of Spey trout ↝ Fish, trout, rainbow, wild, raw [Finfish and Shellfish Products]

For the broth

the bones and the trimmings of the flounders and the trout ↝ Fish, flounder, NFS [Fish]
carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
parsley roots ↝ Parsley, raw [Not included in a food category]
a sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
a few peppercorns
three pints of common broth from the boiling stockpot (if possible)
a couple of glasses of Sauterne

For finishing the soup

leason of six yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]
a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a dessert-spoonful of chopped and blanched parsley ↝ Parsley, raw [Not included in a food category]
a little lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]

Instructions (9)

Simmer the fillets of Thames flounders in a little fresh butter seasoned with pepper, salt, and lemon-juice until done.
Place the cooked fillets in the soup-tureen.
Add three dozen quenelles of Spey trout to the soup-tureen.
Put the bones and trimmings of the flounders and trout into a stewpan with carrot, celery, parsley roots, a sprig of thyme, and a few peppercorns.
Add three pints of common broth (from the boiling stockpot if possible) and two glasses of Sauterne to the stewpan.
Boil the mixture for three-quarters of an hour.
Strain the broth into a small soup-pot.
Make the strained broth into a smooth white Velouté sauce.
Just before pouring the sauce into the soup-tureen, mix in six egg yolks, a gill of cream, a dessert-spoonful of chopped and blanched parsley, a little lemon-juice, and cayenne pepper.

Original Text

SOUP OF FILLETS OF THAMES FLOUNDERS A L'ANGLAISE
FILLEN TEN Thames flounders, simmer the fillets in a little fresh butter seasoned with pepper, salt, and lemon-juice. When done, place them in the soup-tureen with three dozen quenelles of Spey trout, and pour on them a soup made according to the following directions.
Put the bones and the trimmings of the flounders and the trout, from which the small quenelles are to be made, into a stewpan with carrot, celery, parsley roots, a sprig of thyme, and a few peppercorns; to these add three pints of common broth from the boiling stockpot (if possible) and a couple of glasses of Sauterne. When it has boiled for three-quarters of an hour, strain off the broth into a small soup-pot, and make it into a smooth white Velouté sauce; just before pouring it into the soup-tureen (containing the fillets of flounders and the small quenelles of trout already mentioned) finish it by mixing in with it leason of six yolks of egg, a gill of cream, and a dessert-spoonful of chopped and blanched parsley, a little lemon-juice, and cayenne pepper.

Notes

—