3 pounds of white fish. 1/2 bay leaf. 3 pints of water. 4 sprigs of parsley. 1 sliced onion. 1/2 red-pepper pod. 1/2 sliced carrot. 3 cloves. 2 stalks of celery. Salt.

Cut the fish in pieces and add the other ingredients; let boil, then skim and simmer about an hour and a half; strain and use as any stock. The vegetables may be browned in butter, or drippings, thus giving a brown stock. In practice, the heads and trimmings of fish with a little solid flesh are used for soup making. The broth may be clarified for consommé, or thickened with a roux and cream added for a cream soup, or the flesh may be passed through a sieve and added to make a fish purée. Fish soups are garnished with pieces of vegetable or fish quenelles

Fish Consomme Printanier

Clarify standard fish broth with white and shells of eggs, or chopped fish; strain, reheat, and add as a garnish any early spring vegetables left whole, or cut in cubes, or juliennes and cooked. Peas, pieces of string beans, asparagus tips, carrot or turnip slices are among the vegetables so used.