Ingredients:-

• 1½ pints fish stock
• 1 medium onion, sliced finely
• 1 tablespoon cream
• 1 egg yolk
• 1 oz crème de riz (or rice flour)
• 1 glass white wine
• fillets of fried fish

Method:-

• Slice the onion and fry until golden brown

• Stir in the crème de riz, add the stock and stir until it boils

• Cover and simmer for ½ hour

• Strain through a fine sieve

• Bring back to nearly boiling

• Beat egg yolk, add cream to egg and pour into the soup

• Stir until thickens slightly but do not let it boil

• Add wine and season with salt and pepper

• Fry some small fillets of white fish in olive oil and put in a serving bowl. Pour soup over and serve with cut lemon.
• Mrs Beatons

Note:-

C.Mict07

Salmon

Butter, salt and pepper on 1 inch slices of salmon. Put each salmon piece in an envelope of foil and bake in oven at Gas Mark 6 for 10 minutes.

Serve and pour a bechemal sauce flavoured with chopped anchovies over fish