CookEat Recipe
Potage Meunière
Potage Meunière Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2770. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use pasteurized yolk for the nonboiling liaison. Verify 70°C in perch, remove all skin and bones, and return very small meat pieces AFTER the final cloth filtration. No cooked whole fish or stock vegetables remain in the served soup. Limites : Perch mass, bone recovery, light-quart fill, sauce stability and soup yield are unmeasured.
Method
Steps
Step 1
Remove heads and tails from FOUR cleaned fresh perch. Finely mince TWO white onions and fry in 28 g butter FIVE minutes, stirring occasionally. Add 118 mL white wine, TWO LIGHT quarts starting water (nominal 1893 mL), perch, WHITES of TWO leeks, THREE parsley branches and TWO teaspoons salt. Boil for the TWENTY-minute guide until fish reaches 70°C; lift fish onto a plate.
Step 2
Heat the SEPARATE 28 g butter with 57 g flour TWO minutes, stirring. Strain the actual fish broth into this roux, removing stock vegetables and fragments. Add ONE saltspoon cayenne and HALF saltspoon grated nutmeg, mix and slowly boil FIFTEEN minutes; skim fat.
Step 3
Dilute ONE pasteurized yolk equivalent with 118 mL cream and juice of QUARTER lemon. Add off the boil and stir continuously TWO minutes without boiling. Cheesecloth-strain into the tureen.
Step 4
Remove ALL skin and bones from the SAME cooked perch, lift the fillets and cut into VERY SMALL pieces. Add ONLY these edible fish pieces to the strained soup, mix lightly and serve promptly.
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