318. Saumon a la Montmorency. — 3 lb. salmon
(head piece or middle cut), 1 bouquet garni, 1 oz. butter,
1 chopped shallot, 1 carrot, 1 sliced onion, 18 olives,
1 glass claret, | gill wine vinegar, salt, pepper, aromatic
seasoning, fpint of Matelote sauce, No. 160.
Clean and wash the fish, truss it nicely, put it in a well-
DEESSED FISH AND FISH ENTREES (HOT) . 457
buttered saute-pan with the shced carrot, onion, bouquet
of herbs, and seasoning to taste. Moisten with the wine
and vinegar. Cover wdth a buttered paper. Put it in the
oven and cook about an hour, baste well from time to
time. When ready for serving take it out, dish up, re-
move the upper skin, and keep hot. Fry the shallot in
a little butter; add to it the liquor left from the fish ; boil
up and add the Matelote sauce. Reduce a little, sauce
over the fish, garnish with stoned and stuffed Spanish
olives, and serve the remainder of the sauce separately.
319. Darne de Saumon a la National. — x\bout 3 lbs.
salmon (tail piece), one carrot, 1 onion, 1 turnip, a
bouquet of herbs, 1 small piece of celery, 6 pepper-
corns, 1 quart of fish stock, 2 small cucumbers, 1 gill
Chablis, 3 or 4 potatoes, salt, parsley, 2 ozs. butter, 1 oz.
flour, 1 gill of milk, grated nutmeg and pepper, 1 table-
spoonful of cream.
Cut the fish into slices about half an inch thick.
Butter a saute-pan, cut up the carrot, turnip, celery,
and onion (previously prepared), into thin slices. Line
the saute-pan with these, put in the fish, season with a
dessert-spoonful of salt ; cover with the remainder
of vegetables, add the peppercorns and savoury herbs ;
moisten with a pint of fish stock and the Chablis wine ;
cover with a buttered paper and cook in a slow oven for
about thirty minutes. Wash and peel the potatoes, peel
thinly the cucumber, scoop out as many round balls as
possible. Blanch them, each lot separately, and drain,
and cook gently in some white stock or salted water,
until tender, then drain and keep hot until wanted.
Take out the salmon with a sHce, place it neatly on
a hot dish, cover and keep hot. In the meantime have
ready a white roux, prepared with one and a half ounces
of butter and one ounce of flour, strain in the stock
left from the fish, add the milk (boiling), also the trim-
mings of the cucumbers, previously blanched in salted
water. Let the whole come to a boil, and allow to
simmer for twenty minutes, adding more stock as the
sauce reduces. Pass through a tammy or fine sieve,
458 RECHERCHE COOKERY.
return to the stewpan, and finish with the cream ;
season with a pinch of white pepper and a grate of
nutmeg. Pour the sauce over the shces of fish so as to
mask them nicely. Besprinkle with chopped parsley ;
garnish the sides with groups of the turned potatoes
and cucumber, and serve hot.
Page 184
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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318. Saumon a la Montmorency. — 3 lb. salmon
(head piece or middle cut), 1 bouquet garni, 1 oz. butter,
1 chopped shallot, 1 carrot, 1 sliced onion, 18 olives,
1 glass claret, | gill wine vinegar, salt, pepper, aromatic
seasoning, fpint of Matelote sauce, No. 160.
Clean and wash the fish, truss it nicely, put it in a well-
DEESSED FISH AND FISH ENTREES (HOT) . 457
buttered saute-pan with the shced carrot, onion, bouquet
of herbs, and seasoning to taste. Moisten with the wine
and vinegar. Cover wdth a buttered paper. Put it in the
oven and cook about an hour, baste well from time to
time. When ready for serving take it out, dish up, re-
move the upper skin, and keep hot. Fry the shallot in
a little butter; add to it the liquor left from the fish ; boil
up and add the Matelote sauce. Reduce a little, sauce
over the fish, garnish with stoned and stuffed Spanish
olives, and serve the remainder of the sauce separately.
319. Darne de Saumon a la National. — x\bout 3 lbs.
salmon (tail piece), one carrot, 1 onion, 1 turnip, a
bouquet of herbs, 1 small piece of celery, 6 pepper-
corns, 1 quart of fish stock, 2 small cucumbers, 1 gill
Chablis, 3 or 4 potatoes, salt, parsley, 2 ozs. butter, 1 oz.
flour, 1 gill of milk, grated nutmeg and pepper, 1 table-
spoonful of cream.
Cut the fish into slices about half an inch thick.
Butter a saute-pan, cut up the carrot, turnip, celery,
and onion (previously prepared), into thin slices. Line
the saute-pan with these, put in the fish, season with a
dessert-spoonful of salt ; cover with the remainder
of vegetables, add the peppercorns and savoury herbs ;
moisten with a pint of fish stock and the Chablis wine ;
cover with a buttered paper and cook in a slow oven for
about thirty minutes. Wash and peel the potatoes, peel
thinly the cucumber, scoop out as many round balls as
possible. Blanch them, each lot separately, and drain,
and cook gently in some white stock or salted water,
until tender, then drain and keep hot until wanted.
Take out the salmon with a sHce, place it neatly on
a hot dish, cover and keep hot. In the meantime have
ready a white roux, prepared with one and a half ounces
of butter and one ounce of flour, strain in the stock
left from the fish, add the milk (boiling), also the trim-
mings of the cucumbers, previously blanched in salted
water. Let the whole come to a boil, and allow to
simmer for twenty minutes, adding more stock as the
sauce reduces. Pass through a tammy or fine sieve,
458 RECHERCHE COOKERY.
return to the stewpan, and finish with the cream ;
season with a pinch of white pepper and a grate of
nutmeg. Pour the sauce over the shces of fish so as to
mask them nicely. Besprinkle with chopped parsley ;
garnish the sides with groups of the turned potatoes
and cucumber, and serve hot.