The Book That Inspired Gordon Ramsay
These consommes are rarely used, for Lenten soups with a fish basis are generally thick soups, for the preparation of which the fish fumet whereof I shall give the formula later. (Formula No. 11) should avail. Whenever there is no definite reason for the use of an absolutely Lenten consomme, it would be advisable to resort to one of the ordinary kind, and to finish off the same by means of a good fish essence extracted from the bones of a sole or whiting. An excellent consomme is thus obtained, more palatable and less flat than the plain fish consomme. If, however, one were obliged to make a plain fish consomme, the following procedure should be adopted:-
Quantities for making Four Quarts. Four and one-half quarts of ordinary fish fumet having a decided taste; one-half lbs. good fresh caviare, or pressed caviare. Mode of Procedure - Pound the caviare and mix the resulting pulp with the cold fish fumet. Put the whole into a saucepan, place it on the open fire, and stir with a spatula until the contents reach the boil. Then move the saucepan to a corner of the fire, and let the consomme simmer gently for twenty minutes, after which strain it through muslin with great caution, and keep it well covered and in the warmth, so as to prevent the formation of a gelatinous film on the surface. Fish consommes are greatly improved by the addition of such aromatics as saffron or curry, both of which considerably add to their quality.
