CookEat Recipe
Vermicelli Indian Style
Fish-head broth with curry and crushed vermicelli. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2347. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Identify fish head/bone product and strain thoroughly; safe broth chilling if held. Limites : The source still literally says nutmeg leaf. Selected whole culinary mace blade is an explicit modern adaptation, not a source-identity adjudication or flavour-strength equivalence. Blade mass, fish species/head-bone mass split and finished broth yield remain unknown.
Method
Steps
Step 1
Put ONE sliced carrot, ONE sliced onion, TWO parsley branches, ONE chervil branch, ONE thyme sprig, TWO bay LEAVES, ONE clove, ONE whole DRIED culinary MACE BLADE, ONE marjoram sprig, FOUR crushed tomatoes,2366 mL starting water and 907 g COMBINED fresh RAW fish heads and skeletal bones in a saucepan. The mace blade is the selected modern adaptation of the printed nutmeg-leaf wording; no botanical identity or dose equivalence is claimed.
Step 2
Simmer slowly for ONE hour. Strain through DOUBLE clean cheesecloth into another saucepan, removing all fish heads/bones, vegetable solids and aromatics, including the mace blade. The water input is not a guaranteed finished broth yield.
Step 3
Bring the strained broth back to the boil. Add 85 g crushed raw vermicelli, ONE teaspoon salt, ONE teaspoon curry powder and THREE saltspoons pepper. Mix lightly and boil for the TWENTY-minute guide until the pasta is cooked. Pour into a soup tureen and serve; keep head/bone pieces and whole aromatics out of the finished soup.
Cooked it? Rate it.
Cooked 0 times