CookEat Recipe
Potage St. Sulpice
Potage St. Sulpice Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2900. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the selected whitefish-bone branch and pasteurized yolk. Remove all stock solids through cloth, then onion solids through the final Chinese strainer. Preserve the two cream allocations and serve the full four-slice crouton preparation separately. Limites : Bone recovery, stock volume, dairy liaison, crouton output and serving allocation remain unmeasured.
Method
Steps
Step 1
Put 680 g fresh whitefish BONES in a pan with ONE sliced carrot, ONE sliced leek, TWO sliced celery branches, TWO parsley roots, TWO bay leaves and TWO cloves. Add 2839 mL starting water and TWO teaspoons salt; gently boil FORTY-FIVE minutes.
Step 2
Finely slice TWO white onions and fry in 28 g butter TEN minutes, stirring occasionally. Stir in 57 g flour and heat TWO minutes. Cloth-strain the actual fish broth over this roux, removing ALL stock bones and roots. Whisk to a boil and cook THIRTY minutes, stirring often.
Step 3
Add 118 mL milk,59 mL cream, TWO saltspoons cayenne and ONE saltspoon grated nutmeg. Mix and boil FIVE minutes. Dilute ONE pasteurized yolk equivalent in the SEPARATE tablespoon cream and juice of HALF lemon. Add off the boil, stirring TWO minutes without boiling. Chinese-strain into a tureen, removing onion solids.
Step 4
For the full crouton batch ONCE, cut FOUR bread slices into VERY SMALL even dice. Fry gently in ONE tablespoon clarified butter, stirring until uniformly golden, and drain thoroughly. Serve these croutons SEPARATELY from the hot soup.
Cooked it? Rate it.
Cooked 0 times