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Classic
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page 39
23. FISH CHOWDER WITH DRESSING.
BALUCK TOHORBA TERBIEHLI.
Ingredients:
Plain Water ................................. for 10 plates.
Bass ............................................ 1/2 pound.
Butter ................................... 2 tablespoonfuls.
Vinegar ................................... 1 tablespoonful.
Onions ........................................... 2, small.
Eggs .................................................... 2.
Lemon ................................................... 1.
Salt and pepper, to taste.
Method:
Chop the onions fine and fry in butter until brown, in a deep vessel. Then add
the water gradually, also the vinegar. When the contents of the vessel are
nearly boiling, cut the well cleaned fish into it in small pieces, season to
taste, and leave it to simmer until done. The dressing should then be applied in
like manner as described in Style No. 3. Serve hot.
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