320. Darne de Saumon a la Chambord. — Wash and
dry a middle cut of salmon weighing about four
pounds ; put it in a stewpan with one and a half pint of
stock, one carrot, an onion stuck with a clove, one gill
of white wine, one ounce of butter, a bouquet garni,
and a few peppercorns ; season with a little salt, cover it
over and simmer slowly over the fire for about an hour.
When done take up the salmon, strain the stock into a
small saucepa.n, add one ladleful of Espagnole sauce and
one of tomato sauce ; let boil for ten mmutes, skim
well, stir in two pats of fresh butter, a teaspoonful of
anchovy paste, the juice of a lemon, and pass through a
tammy cloth. Have ready a garnishing consisting of
twenty-four small poached fish quenelles (made with
whiting forcemeat. No. 228), twelve mushroom heads,
eight crayfish tails, eight cooked oysters, and three
sliced truffles. Dish up the piece of salmon, remove the
skin on the surface, garnish top and side with the garni-
ture and a decorated atelet skewer ; sauce over gently,
and serve the remaiader of the sauce in a boat.
321. Saumon en Papillotes. — 2 lb. salmon, J lb.
cooked ham, 2 oz. butter, 2 shallots, 1 small onion,
8 mushrooms, 1 tablespoonful parsley (chopped), 1 tea-
spoonful salt, ^ teaspoonful pepper.
Cut the salmon into six or eight even slices, remove
the skin, beat them gently with a bat, season with salt
and pepper, and roll them. Cut out as many heart-
shaped pieces of paper as you have slices, grease them
well with butter or oil. Cut double the quantity of
thin slices of ham. Peel and chop finely the shallots
and onion, put them in a saucepan, with an ounce of
butter, previously heated, and brown slightly. Then
add the parsley and mushrooms chopped fine, season
DRESSED FISH AND FISH ENTREES (HOT). 459
with salt and pepper and let cool. Lay a slice of ham
on each piece of paper, spread over these a layer of
the cooked herbs, place a rolled slice of salmon on
each, spread with a thin layer of cooked herbs, and
cover with another slice of ham, then fold the paper
and twist the edges together, or tie up with string.
Put them on a buttered baking-tin or sautoir, and bake
for twenty minutes in a slow oven. Have ready a hot
dish, remove the fish from the tin, and if tied remove
the string, dress them neatly on the dish, leaving the
paper on, and serve hot.
322. Mousselines de Saumon a la Cardinal. — 1 lb.
salmon, ^ oz. butter, ^ pint well-reduced bechamel,
No. 167, 1 white of egg, lobster coral, 2 truffles.
Seasoning, Cardinal sauce. No. 162.
Skim and bone the salmon, pound in a mortar
until quite fine, add gradually the reduced bechamel
sauce and the white of egg. Season with pepper, salt,
and a pinch of cayenne or Nepaul pepper. Put through
a fine wire or hair sieve, and keep on the ice until
wanted.
Butter a number of small dariole or timbale
moulds, decorate the bottom and sides of each with
fanciful cut slices of truffles, sprinkle all over the
inside with finely chopped dried lobster coral. Fill
them with the salmon forcemeat, steam for twenty-
five minutes, dish up on a hot dish, and serve with
Sauce Cardinal.
Page 185
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320. Darne de Saumon a la Chambord. — Wash and
dry a middle cut of salmon weighing about four
pounds ; put it in a stewpan with one and a half pint of
stock, one carrot, an onion stuck with a clove, one gill
of white wine, one ounce of butter, a bouquet garni,
and a few peppercorns ; season with a little salt, cover it
over and simmer slowly over the fire for about an hour.
When done take up the salmon, strain the stock into a
small saucepa.n, add one ladleful of Espagnole sauce and
one of tomato sauce ; let boil for ten mmutes, skim
well, stir in two pats of fresh butter, a teaspoonful of
anchovy paste, the juice of a lemon, and pass through a
tammy cloth. Have ready a garnishing consisting of
twenty-four small poached fish quenelles (made with
whiting forcemeat. No. 228), twelve mushroom heads,
eight crayfish tails, eight cooked oysters, and three
sliced truffles. Dish up the piece of salmon, remove the
skin on the surface, garnish top and side with the garni-
ture and a decorated atelet skewer ; sauce over gently,
and serve the remaiader of the sauce in a boat.
321. Saumon en Papillotes. — 2 lb. salmon, J lb.
cooked ham, 2 oz. butter, 2 shallots, 1 small onion,
8 mushrooms, 1 tablespoonful parsley (chopped), 1 tea-
spoonful salt, ^ teaspoonful pepper.
Cut the salmon into six or eight even slices, remove
the skin, beat them gently with a bat, season with salt
and pepper, and roll them. Cut out as many heart-
shaped pieces of paper as you have slices, grease them
well with butter or oil. Cut double the quantity of
thin slices of ham. Peel and chop finely the shallots
and onion, put them in a saucepan, with an ounce of
butter, previously heated, and brown slightly. Then
add the parsley and mushrooms chopped fine, season
DRESSED FISH AND FISH ENTREES (HOT). 459
with salt and pepper and let cool. Lay a slice of ham
on each piece of paper, spread over these a layer of
the cooked herbs, place a rolled slice of salmon on
each, spread with a thin layer of cooked herbs, and
cover with another slice of ham, then fold the paper
and twist the edges together, or tie up with string.
Put them on a buttered baking-tin or sautoir, and bake
for twenty minutes in a slow oven. Have ready a hot
dish, remove the fish from the tin, and if tied remove
the string, dress them neatly on the dish, leaving the
paper on, and serve hot.
322. Mousselines de Saumon a la Cardinal. — 1 lb.
salmon, ^ oz. butter, ^ pint well-reduced bechamel,
No. 167, 1 white of egg, lobster coral, 2 truffles.
Seasoning, Cardinal sauce. No. 162.
Skim and bone the salmon, pound in a mortar
until quite fine, add gradually the reduced bechamel
sauce and the white of egg. Season with pepper, salt,
and a pinch of cayenne or Nepaul pepper. Put through
a fine wire or hair sieve, and keep on the ice until
wanted.
Butter a number of small dariole or timbale
moulds, decorate the bottom and sides of each with
fanciful cut slices of truffles, sprinkle all over the
inside with finely chopped dried lobster coral. Fill
them with the salmon forcemeat, steam for twenty-
five minutes, dish up on a hot dish, and serve with
Sauce Cardinal.