Fish Consomme

Whitefish, cod or eels make a good fish consomme so long as the broth strains clear.

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.