Baked Salmon with Colbert Sauce

Ingredients

• 1 slice salmon, 1% lbs. in weight
• 4 tablespoonfuls melted Crisco
• 4 tablespoonfuls Crisco
• 1 tablespoonful chopped parsley
• 2 tablespoonfuls flour
• 1 teaspoonful lemon juice
• 1 tablespoonful tarragon vinegar
• 3 anchovies
• 1 tablespoonful chopped gherkin
• 1 chopped shallot
• 2 cupfuls fish stock, or milk
• Salt, pepper, and red pepper to taste

Method

1. 1

   For fish, mix Crisco with shallot, gherkin, anchovy, and seasonings, lay salmon in this mixture and let it marinade for one hour.

2. 2

   Lay it in a well Criscoed dish, cover with greased paper, and bake for thirty minutes.

3. 3

   For sauce, melt Crisco, stir in flour, add fish stock, stir until it boils and thickens.

4. 4

   Rub anchovies through a sieve, add with seasonings.

5. 5

   Serve in hot tureen with fish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 26. The excerpt below is the record exactly as published.

Baked Salmon with Colbert Sauce 1 slice salmon, 1% lbs. in weight For Sauce 4 tablespoonfuls melted Crisco 4 tablespoonfuls Crisco 1 tablespoonful chopped 2 tablespoonfuls flour parsley 1 teaspoonful lemon juice 1 tablespoonful tarragon 3 anchovies vinegar 1 tablespoonful chopped 1 chopped shallot, gherkin parsley and anchovy Pepper to taste Salt, pepper, and red pepper 2 cupfuls fish stock, or milk to taste and water For fish. Mix Crisco with shallot, gherkin, anchovy, and seasonings, lay salmon in this mixture and let it “‘marinade,”’ as it is called, for one hour. At the end of that time lift it out; do not shake off any ingredients that are sticking to it. Now lay it in a well Criscoed fireproof dish, cover it with a greased paper, and bake in moderate oven for thirty minutes. For sauce. Melt Crisco in small saucepan, stir in flour, add fish stock and stir until it boils and thickens. Rub anchovies through fine sieve, and add with seasonings. Serve in hot tureen with fish. 52 Fish Baked Shad 1 shad weighing 4 lbs. 1 cupful breadcrumbs ¥% lb. mushrooms 1 egg ¥% cupful Crisco Salt and white pepper 2 tablespoonfuls chopped Salt pork parsley 1 cupful cream 2 tablespoonfuls chopped chives 1 teaspoonful cornstarch Clean, wipe and dry the shad. Melt Crisco, add breadcrumbs, chopped mushrooms, parsley, chives, egg well beaten, salt and pepper. Stuff fish with this forcemeat, then lay it in a greased pan, put thin strips of salt pork over it and bake in hot oven for forty minutes. Lay the fish on a hot platter. Pour cream into baking pan, add cornstarch and stir till boiling. Serve with the fish. Cassolettes of Fish ¥% |b. cold cooked fish or 4 tablespoonfuls flour shrimps Salt, pepper, and red pepper ¥% cupful milk to taste 4 tablespoonfuls Crisco 1 teaspoonful lemon juice Y% cupful water 2 lbs. cooked potatoes 2 tablespoonfuls cream 2 eggs & Rub potatoes through a sieve, add little salt and pepper, 1 egg well beaten, and 2 tablespoonfuls melted Crisco and mix well. Roll out on floured baking board to 1% inches in thickness. Cut into small rounds, brush over with remaining egg well beaten, toss in fine breadcrumbs, mark the center slightly with a smaller round cutter. Fry to golden color in hot Crisco. Remove lids, carefully remove bulk of potatoes from in- side, fill with mixture, replace lids, and serve hot. For mixture, blend 2 tablespoonfuls of the Crisco with flour in a saucepan over the fire, add milk, water and seasonings and cook for a few minutes. Put in flaked fish and make hot. Add cream last. % teaspoonful of anchovy extract may be added if liked. Sufficient for ten cassolettes. Dressed Crab 1 good sized heavy crab 2 tablespoonfuls vinegar 6 tablespoonfuls Crisco 1 tablespoonful chopped parsley

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