Recipes > Sauces & Spreads > Gravies > Coulis of Fish, or Fish Gravy

Coulis of Fish, or Fish Gravy

Coulis of fish or fish gravy is one and the same thing.


  • 4 eggs
  • 1 pike weighing about two pounds
  • butter
  • 2 carrots
  • 2 onions
  • 1 piece of bay-leaf
  • 2 sprigs of parsley
  • 1 sprig of thyme
  • isinglass


Boil hard the eggs, and put the yolks in a mortar. Take the pike, clean, prepare, and broil it as directed; split it open, take all the bones and skin off, put the flesh in the mortar with the yolks, and pound the whole, and knead it with a little butter. Place a little butter, of the size of a walnut, in a stewpan, and set it on a good fire; when melted, fry in it till of a golden color, the carrots and onions cut in slices; after that add also the bay-leaf, parsley, thyme, a little isinglass, the eggs and fish, and cover with water; simmer gently about one hour and a half, and strain.

If found too thin after it is strained, set it back on the fire, add a little more isinglass, and simmer fifteen minutes longer.


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Hand-Book of Practical Cookery (1884).

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