Fish Soup

Velouté d’Eperlans

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 1 pint milk, infused with a sliced onion and a bayleaf
  • 1 slice home-made type white bread


Cut the crusts off the bread and pour on a little of the strained hot milk. Pound to a paste (panada), gradually adding the rest of the milk. Add the chopped onion, cayenne and salt. Poach the fish fillets in this for 30 minutes. Don’t worry if it looks odd at this stage. Meanwhile make the Béchamel and stew the cleaned smelts in 1 oz butter without browning them. Sieve the panada