Fish Soup on Meat Bouillon

Ingredients

• 1-2 funt beef
• 2 funt fish
• 2 carrot
• 1 parsley root
• 1 leek
• 1/2 celeriac
• 2 onion
• 13 grains allspice
• 2 bay leaf
• 1/2 stakan flour
• 1/2 tbsp butter
• 1 funt fish fish quenelle
• nutmeg, parsley, dill

Instructions

1. Cook a white beef bouillon; cool and poach the fish in it.
2. Fry beef and roots, thicken with flour and fish broth, simmer ½ hour and strain.
3. Serve over parsley, dill, nutmeg and sliced fish quenelle.