Preparation
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Butter the bottom of a thick, tall stewpan, put in the blanched onions and the parsley-stalks, and upon these aromatics lay the fish remains.
- Add the juice of a lemon, cover the stewpan, put it on the fire, and allow the fish to exude its essence, jerking the pan at intervals.
- Moisten, in the first place, with the white wine;
- then, with the lid off, reduce the liquid to about half.
- Now add four quarts of cold water, bring to the boil, skim, and then leave to cook for twenty minutes, only, on a moderate fire.
- The time allowed is ample for the purpose of extracting the aromatic and gelatinous properties contained in the bones, and a more protracted stewing would only impair the savour of the stock.
- Remarks upon White Fish Stock.—The formula which I give above diverges considerably from that commonly used, for, as a rule, fish stock is diluted far too much, and is stewed for much too long a time.
- I have observed that fish stock may be greatly improved by rapid cooking, and it was this consideration that led me to dilute it scantily, so as to avoid prolonged reduction.
- It is likewise necessary to remember that in order to make perfect fish stock, only the sole or whiting should be used.
- In a case of emergency, however, i.e., if the supply of the latter were to run short, a quarter of their weight of brill bones might be added to them.
- But all other kinds of fish should be avoided in the preparation.