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Classic
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page 196
Fish bouillon.
For each pound fish use 1 quart water, and boil it together with carrots,
celery, parsley, onions, a couple of cloves, half a bay leaf and a piece of
butter. Let it boil until the fish goes to pieces. Then let the bouillon go
through a sieve, while the fish is drained without pressure. Finish the bouillon
with a few beaten yolks of eggs and enrich it with fresh greens fried for 1/2 an
hour in butter. Put roasted bread in the plate and pour the soup over it. Then
serve with cheese.
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Classic
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