Fish Soup, Duchess of Devonshire
- 3 haddock
- 1 onion
- 1 bunch savory herbs
- 1 tablespoon flour
- 1 tablespoon butter
- 14 cup cream
- 18 teaspoon black pepper
- 18 teaspoon cayenne pepper
- 1 egg, well beaten
- Take 2 of the haddocks, fillet them, and lay aside the fillets.
- Take the other haddock and the bones, head, etc.
- of the other two and add to quart water along with the onion and the bunch of savory herbs and boil to make a stock for two hours.
- Skim and strain the stock.
- Thicken the strained stock with the flour, butter, and cream, stirring all the while as you heat.
- Season with the black pepper & the cayenne.
- Add the fillets and cook until fish is done.
- Just before serving add the beaten egg.
haddock, onion, herbs, flour, butter, cream, black pepper, cayenne pepper, egg
Taken from www.food.com/recipe/fish-soup-duchess-of-devonshire-402140 (may not work)