A Cullis for Fish

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (16)
Fish
Base
Vegetables and Aromatics
Thickener and Liquid
Instructions (19)
  1. Broil a jack or pike until properly done.
  2. Take off the skin and separate the flesh from the bones.
  3. Boil six eggs hard and take out the yolks.
  4. Blanch a few almonds, beat them to a paste in a mortar.
  5. Add the yolks of the eggs to the almond paste.
  6. Mix these well with butter.
  7. Put in the fish flesh and pound all together.
  8. Cut half a dozen onions into slices.
  9. Prepare two parsnips and three carrots.
  10. Set on a stew-pan and put in a piece of butter to brown.
  11. When the butter boils, put in the sliced onions, parsnips, and carrots.
  12. Turn the roots until they are brown.
  13. Pour in a little broth to moisten them.
  14. When it has boiled a few minutes, strain it into another saucepan.
  15. Put in a whole leek, some parsley, sweet basil, half a dozen cloves, some mushrooms, truffles, and a few crumbs of bread.
  16. Stew gently for a quarter of an hour.
  17. Put in the fish mixture from the mortar.
  18. Let the whole stew some time longer, but be careful it does not boil.
  19. When sufficiently done, strain it through a coarse sieve.
Original Text
A Cullis for Fish. BROIL a jack or pike, till it is properly done, then take off the skin, and separate the flesh from the bones. Boil six eggs hard, and take out the yolks; blanch a few almonds, beat them to a paste in a mortar, and then add the yolks of the eggs: mix these well with butter, then put in the fish, and pound all together. Then take half a dozen onions, and cut them into slices, two parsnips, and three carrots. Set on a stew-pan, put into it a piece of butter to brown, and when it boils put in the roots; turn them till they are brown, and then pour in a little broth to moisten them. When it has boiled a few minutes, strain it into another saucepan, then put in a whole leek, some parsley, sweet basil, half a dozen cloves, some mushrooms and truffles, and a few crumbs of bread. When it has stewed gently a quarter of an hour, put in the fish, &c. from the mortar Let the whole stew some time longer, but be careful it does not boil. When sufficiently done strain it through a coarse sieve. This is a very proper sauce to thicken all made-dishes.
Notes
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