303. Salmon, oyster sauce. — Place two pounds of very fresh salmon
in a fish-kettle, completely cover with cold water, season with a handful
of salt, add one medium-sized, sliced onion, half a wine-glassful of white
vinegar, eight whole peppers, two cloves, and two parsley-roots. Range
the kettle on a brisk fire. Five minutes after coming to a boil the salmon
will be sufficiently cooked. Remove from the kettle, drain it well ; dress
on a hot dish with a folded napkin, nicely decorate with parsley-greens all
around the salmon, and serve with a pint of hot oyster sauce (No. 173)
separately.
The necessary time to cook the above to perfection, from beginning to
end, will be thirty-five minutes.
304:. Salmon Colbert. — Proceed as for the above, and serve with
three-quarters of a pint of Colbert sauce (No. 190), also four plain boiled
potatoes served separately, and cut in quarters (No. 982).
305. Salmon a la Regence. — Take a fine but very small salmon, fill it
with fish forcemeat (No. 227), and put it on a grate in the fish-kettle with
half a bunch of parsley-roots, three sprigs of celery, three sliced onions,
six cloves, and half a handful of whole pepper. Moisten with half a bottle
of white wine, season with a pinch of salt, and cover with a thin barde of
raw salt pork. Add a little mushroom, liquor, if any on hand, and place
it in a moderate oven for one and a half to two hours ; then lift it from
the kettle, removing the pork and herbs. Slide the fish on to a hot dish,
strain the broth into a sautoire, reduce it to one-half, and add to the gar-
nish with a regence garnishing (No. 235) ; glaze the top of the fish with
just a little crawfish butter (No. 150) mixed with very little white glaze
(No. 141), and serve with the sauce in a sauce-bowl.
306. Salmon a la Oenoise. — To be prepared the same as salmon Col-
bert (No. 304), garnishing with four clusters of mushrooms — four mush-
rooms on each cluster — and six cooked crawfish instead of the boiled
potatoes. Serve with half a pint of Genoise sauce (No. 187) separate.
307. Salmon, rolled a PIrlandaise. — Bone three pounds of salmon.
Parboil it. Besprinkle the sides and insides with a pinch of salt, half a
pinch of pepper, and the same of nutmeg ; also twelve chopped oysters,
one tablespoonful of parsley, and half a cupful of bread-crumbs. Roll it
together, then put it in a deep pan with one ounce of butter✪ Salmon, rolled a PIrlandaise. Bake in a
hot oven for twenty-five minutes and serve on a dish, pouring its own
gravy over.
308. Broiled Salmon-tail.— Take three pounds of the tail part of a
salmon. Steep it for five or six hours in a marinade composed of
three tablespoonfuls of olive oil in a dish with a quarter of a bunch
of parsley-roots, two bay-leaves, and a sprig of thyme. Take out the
salmon and broil for ten minutes on one side and five minutes on the
other (skin side). Dress on a hot dish, and serve with two ounces of
FISH.
'95
melted butter (No. 155), flavored with alight teaspoonful of finely chopped
chervil, half a teaspoonful of chives, and the juice of half a medium-sized,
sound lemon. ✪ Broiled Salmon-tail
The table
1889Page 134 · 2 recipe records on this page
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
303. Salmon, oyster sauce. — Place two pounds of very fresh salmon in a fish-kettle, completely cover with cold water, season with a handful of salt, add one medium-sized, sliced onion, half a wine-glassful of white vinegar, eight whole peppers, two cloves, and two parsley-roots. Range the kettle on a brisk fire. Five minutes after coming to a boil the salmon will be sufficiently cooked. Remove from the kettle, drain it well ; dress on a hot dish with a folded napkin, nicely decorate with parsley-greens all around the salmon, and serve with a pint of hot oyster sauce (No. 173) separately.
The necessary time to cook the above to perfection, from beginning to end, will be thirty-five minutes.
304. Salmon Colbert. — Proceed as for the above, and serve with three-quarters of a pint of Colbert sauce (No. 190), also four plain boiled potatoes served separately, and cut in quarters (No. 982).
305. Salmon a la Regence. — Take a fine but very small salmon, fill it with fish forcemeat (No. 227), and put it on a grate in the fish-kettle with half a bunch of parsley-roots, three sprigs of celery, three sliced onions, six cloves, and half a handful of whole pepper. Moisten with half a bottle of white wine, season with a pinch of salt, and cover with a thin barde of raw salt pork. Add a little mushroom, liquor, if any on hand, and place it in a moderate oven for one and a half to two hours ; then lift it from the kettle, removing the pork and herbs. Slide the fish on to a hot dish, strain the broth into a sautoire, reduce it to one-half, and add to the garnish with a regence garnishing (No. 235) ; glaze the top of the fish with just a little crawfish butter (No. 150) mixed with very little white glaze (No. 141), and serve with the sauce in a sauce-bowl.
306. Salmon a la Oenoise. — To be prepared the same as salmon Colbert (No. 304), garnishing with four clusters of mushrooms — four mushrooms on each cluster — and six cooked crawfish instead of the boiled potatoes. Serve with half a pint of Genoise sauce (No. 187) separate.
307. Salmon, rolled a l'Irlandaise. — Bone three pounds of salmon. Parboil it. Besprinkle the sides and insides with a pinch of salt, half a pinch of pepper, and the same of nutmeg ; also twelve chopped oysters, one tablespoonful of parsley, and half a cupful of bread-crumbs. Roll it together, then put it in a deep pan with one ounce of butter. Bake in a hot oven for twenty-five minutes and serve on a dish, pouring its own gravy over.
308. Broiled Salmon-tail.— Take three pounds of the tail part of a salmon. Steep it for five or six hours in a marinade composed of three tablespoonfuls of olive oil in a dish with a quarter of a bunch of parsley-roots, two bay-leaves, and a sprig of thyme. Take out the salmon and broil for ten minutes on one side and five minutes on the other (skin side). Dress on a hot dish, and serve with two ounces of
'95
melted butter (No. 155), flavored with alight teaspoonful of finely chopped chervil, half a teaspoonful of chives, and the juice of half a medium-sized, sound lemon.
Records on this page
Salmon, rolled a PIrlandaiseBroiled Salmon-tail