482 Consommé Double de Poisson

Name: Consommé Double de Poisson (Double Fish Consommé)
Cook time: 25 min
Total time: 25 min
Yield: To make 4 litres (7 pt or 8¾ U.S. pt)
Cuisine: France
Ingredients: 4 litres (7 pt or 8¾ U.S. pt) Fish Bouillon; 1 bottle dry white wine; 100 g (3½ oz) roughly chopped parsley stalks; 1½ kg (3 lb 6 oz) fish flesh (half pike half whiting) pounded with 3 egg whites; 1½ kg (3 lb 6 oz) fish flesh (half pike half whiting) pounded with 3 egg whites; 100 g (3½ oz) roughly chopped leek; 1½ kg (3 lb 6 oz) fish flesh (half pike half whiting) pounded with 3 egg whites

Double Fish Consommé

Preparation info

To make
4 litres

Difficulty
Easy
Ready in
25 min

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

Liquid

4 litres (7 pt or 8¾ U.S. pt) Fish Bouillon

Europe
France
Pescatarian
Soup
Gluten-free

Method

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.