Fish Cullis

Ingredients

• 2 pounds veal
• a few slices of lean ham
• some cloves
• a little nutmeg
• 1 blade of mace
• parsley roots
• 2 carrots, cut into pieces
• a few shallots
• 2 bay leaves
• beef stock
• 6 hard-boiled eggs, yolks only
• a few blanched almonds
• butter
• 6 onions, sliced
• 2 parsnips
• 3 carrots
• a piece of butter for browning
• 1 leek
• some parsley
• sweet basil
• 6 cloves
• some mushrooms
• truffles
• a few crumbs of bread

Directions

1. Cut the veal and ham into pieces and place them in a stewpan with cloves, nutmeg, mace, parsley roots, carrots, shallots, and bay leaves.

2. Cover and cook gently over low heat for 30 minutes, ensuring it does not burn.

3. Add beef stock and let it stew until rich, then strain for use.

4. Broil the fish, remove the skin, and separate the flesh from the bones.

5. Blend the yolks of the hard-boiled eggs with blanched almonds and butter in a mortar until smooth.

6. In a separate stewpan, brown the onions in butter, then add parsnips and carrots, turning until browned.

7. Pour in a little stock to moisten and boil for a few minutes, then strain into another saucepan.

8. Add leek, parsley, basil, cloves, mushrooms, truffles, and bread crumbs to the strained mixture.

9. Stir in the fish mixture from the mortar and let it stew gently without boiling until done.

10. Strain through a fine sieve before serving.