Fish Consomme

Put into a two gallon stewpan three quarters of a pound of butter, four sliced
onions, three heads of celery cut up small, five carrots cut in slices, four unpicked
shallots, two bay leaves, one sprig of thyme, three cloves, one clove of unpicked
garlic and twelve sprigs of parsley, and fry to a reddish brown color. When they are
well done, pour in five quarts of water and one bottle Chablis or Sauterne. Put the
stewpan on the fire and boil, skim and add a little mignonette pepper, an ounce and
a half of salt, six pounds of any kind of fish cut in pieces, and the heads and bones
of six large whiting, cod or eels, but keeping their fillets to clarify. Place the pan
on the side of the fire, simmer for two hours, then strain the contents through a napkin,
Pound the fillets with the whites of two eggs, stir them in the liquor, replace
the pan. on the fire, and boil for a few minutes longer. After straining again it is
ready to serve.