WATER SOUCHET OF FILLETS OF PERCH.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (2)

four good-sized perch ↝ Fish, ocean perch, Atlantic, raw [Finfish and Shellfish Products]
the bones and trimmings ↝ Pork, bones [Pork]

Instructions (3)

Procure four good-sized perch, clean and fillet them.
Place the fillets neatly in a deep sauta-pan, and put them in the larder until wanted.
Meanwhile, with the bones and trimmings prepare the souchet broth according to the directions given for making the preceding souchet, and finishing in precisely the same manner.

Original Text

WATER SOUCHET OF FILLETS OF PERCH.
PROCURE four good-sized perch, clean and fillet them. Place the fillets neatly in a deep sauta-pan, and put them in the larder until wanted. Meanwhile, with the bones and trimmings prepare the souchet broth according to the directions given for making the preceding souchet, and finishing in precisely the same manner.

Notes

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