Place the pounded fish and egg white with the leek and parsley into a pan with the white wine and mix well together. Add the Fish Bouillon and clarify in the normal manner.
The clarification of Fish Consommé can also be effected by using half the amount of fish flesh but with the addition of
Pound the pressed or fresh caviare, add the cold Fish Bouillon and bring to the boil mixing gently and continuously. Remove the pan to the side of the stove and allow to simmer very gently for 20 minutes. Pass the Consommé through a clean cloth. If not for immediate use, place in a Bain-marie and cover it so as to prevent the formation of a gelatinous skin on the surface.
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