French Fisherman's Chowder Recipe

Ingredients for French Fisherman's Chowder Recipe

• 1/4 cup butter or good clarified dripping
• 3 ounces sifted flour
• 1 quart of stock or water
• 1 flounder or other firm-fleshed fish
• 2 cloves
• 1 teaspoon of essence of anchovy or some well-seasoned table sauce
• A dash of cayenne
• 1 teaspoon of sugar
• 3 teaspoons of salt
• 1 tablespoon of finely chopped parsley
• Half as much white potato, sliced thick, as you have fish
• 1 pint warm milk
• A little cream if you have it on hand
• Oyster liquor or clam broth may be used instead of the stock or water

Instructions

1. Put the butter or dripping in a stewpan and heat. When melted, add 3 ounces of sifted flour and stir until smooth and bubbling. Cool and add a quart of stock or water.
2. Cut the meat carefully from the fish and put the bones and trimmings in the soup with a bay leaf, cloves, anchovy, table sauce, cayenne, sugar, and salt.
3. Let it boil rapidly for ten minutes; skim if any fat arises.
4. Cut the fish into neat pieces and lay in a stewpan with a tablespoon of finely chopped parsley and half as much white potato, sliced thick, as you have fish.
5. Strain the stock over this, add a pint of warm milk, and a little cream if you have it on hand.
6. Let it cook slowly until the potatoes are just tender, but keep their shape.
7. Oyster liquor or clam broth may be used instead of the stock or water.
8. In that case add the hot milk at the very last, when the potatoes are done, and boil up once, and serve.

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