Cassell's dictionary of cookery

Salmon (a la Danois — Danish mode). — Cut the salmon in slices as directed in the recipe Salmon a I'Allemande, boil it in water with a little .salt, and dish it in its original form, as directed in the receipt named ; garnish with potatoes plain boiled, and serve in sauce-boats melted butter mixed with anchovy butter. Salmon (a la Genevese). — Divide a moderate-sized salmon into three parts. Boil these in the usual way, and when they arc done SAL ( 800 ) SAL enough scrape the scales from the salmon, and lay the pieces in a line on a dish about an inch apart from one another. Have ready prepared some good genevese sauce, pour some of this over the fish, and send the rest to table in a tureen. The sauce may be prepared as follows : — Mince finely a quarter of a pound of undressed lean ham. Put this into a saucepan with the red part of a small carrot scraped to pulp with a sharp knife, a blade of mace, three cloves, a bunch of parsley, a sprig of thyme, and a slice of fresh butter. Cover the saucepan closely, and let its contents steam very gently for three-quarters of an hour. Dredge a teaspoonful of flour over the preparation, rub out the lumps, then moisten the whole very gradually with a pint of good veal stock. Simmer the sauce an hour longer, strain, and skim it, put it into a clean saucepan, add a spoonful of brown thickening, and when it is smooth and thick add two table-spoonfuls of lemon- juice, a teaspoonful of essence of anchovies, a wine-glassful of good sherry, and a little salt or cayenne. Time to make the sauce, two hours. Or lay a small slice of fresh butter in a saucepan, and when it is dissolved put in with it a moderatesized onion or two shallots finely minced, a bunch of parsley, a sprig of thyme, two bayleaves, a small blade of mace, and a little pepper and salt. Stir these ingredients over a gentle fire for ten minutes, then moisten gradually with half a tumblerful of sherry or madeira, -and let them simmer gently for half an hour. Take two slices of salmon a little more than an inch thick. Put them into a separate saucepan, and strain the sauce over them. Stew the fish gently in this, and when it is done enough, which it will be when it will leave the bone easily, pour off the sauce into another saucepan, leaving only as much as will keep the salmon from burning. Put with the sauce half a pint of strong veal stock, a tea-spoonful of essence of anchovies, the strained juice of a lemon, and •a tea-spoonful of brown thickening. Boil the sauce till it is smooth and thick, and add pepper and salt. Lift the salmon on a hot dish, pour part of the sauce over it, and send the rest to table in a tureen. Time, an hour and a quarter to an hour and a half. Probable cost for this quantity, 4s. Sufficient for five or six persons.