Salmon a I'ltalienne. — Take a middle-sized salmon, draw
and scale it, drying it inside and out with a cloth. Then
take fine grated breadcrumbs, currants, a little butter,
flavouring of nutmeg and sweet marjoram, and make it
into a pudding with new milk✪ Salmon à l'Italienne, which must be thrust in at
the gills till the belly is well stufled. Lay in a baking tin,
and baste first with a little salt and water, then vinegar
and sugar, and lastly with claret and butter beaten up
together. When done enough, serve hot with a garnish
of whole spice and anchovy sauce.
Salmon a la Montpelier. — grilse makes the best looking
dish. Scrape away all the scales, and wrap the fish in a
piece of the grease-proof paper, and place it into boiling
water, which should have a carrot, onion, a bunch of herbs,
a few peppercorns, and a little salt, and a few drops of vine-
gar. After letting it come to the boil, draw the pan to the
side of the fire and let it simmer^ allowing ten minutes to
each pound of fish. Leave the fish in the water till it is
cold then remove the paper and arrange the fish on a
FISH
115
block of aspic jelly, or a rice socle about an inch high. Colour
a little liquid aspic with greening, and brush the fish over
with it, or mask it with green mayonnaise. Garnish the fish
with Montpelier butter with a large forcing bag, and a rose
pipe. Place chopped aspic all round the dish, and orna-
ment with small sprigs of chervil and red chillies. Set with
aspic jelly.
Salmon a la Salisbury. — Take a small salmon, scrape
away all scales and wrap the fish in a piece of greasy paper,
and place it into boiling water, with a carrot, a little
salt, onion, a bouquet of garni, a few peppercorns, and a
few drops of vinegar✪ Salmon à la Montpelier. After letting all come to the boil,
draw the pan to the side of the fire and let it simmer,
allowing ten minutes to each pound of fish. Leave the fish
in the water till it is cold, then remove the paper, and
arrange the fish on a block of aspic jelly, or an aspic cream
socle about an inch high. Colour a little liquefied aspic
green, and brush the fish over with it, or mask it with
green mayonnaise. Decorate the fish with Montpelier
butter, with a large forcing bag and a rose pipe in pretty
scrolls and designs. Garnish with chopped aspic, sprays of
chervil, and red chillies set with aspic.
Salmon a la Trafalgar. — Cut some half-pound steaks of
salmon, grill them in buttered paper, and serve with a hot
piccalilli sauce✪ Salmon à la Trafalgar round it.
Salmon Cassolettes. — Eoll some good paste very thinly,
and line some dariole moulds with it ; fill these with rice and
bake. When done remove the barley, and let the pastry
cases get cold. Cut some kippered salmon into six thin
slices ; on each slice spread a little chutney and French
mustard. ISTow roll up the slices of kippered salmon each
in greased paper and bake for ten minutes ; remove the
papers and let the fish get cold. Place a roll of salmon
into each pastry case ; melt half a pint of aspic jelly✪ Salmon Cassolettes, and
pour enough over the fish in each case to cover it, and let it
get cold. Lay little strips of cucumber across on the top of
each, with a little chopped aspic.
Salmon Cream ; Creme de Saumon {Gentlewoman). — Flake
some cold boiled salmon from bones and skin ; pound it in
a mortar with two or three washed and boned anchovies, a
116
THE housewife's REFEEEE
✪ Salmon Cream
Page 79 · 7 recipe records on this page
Presented as published in 1898. 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
Salmon a I'ltalienne. — Take a middle-sized salmon, draw and scale it, drying it inside and out with a cloth. Then take fine grated breadcrumbs, currants, a little butter, flavouring of nutmeg and sweet marjoram, and make it into a pudding with new milk, which must be thrust in at the gills till the belly is well stufled. Lay in a baking tin, and baste first with a little salt and water, then vinegar and sugar, and lastly with claret and butter beaten up together. When done enough, serve hot with a garnish of whole spice and anchovy sauce.
Salmon a la Montpelier. — grilse makes the best looking dish. Scrape away all the scales, and wrap the fish in a piece of the grease-proof paper, and place it into boiling water, which should have a carrot, onion, a bunch of herbs, a few peppercorns, and a little salt, and a few drops of vinegar. After letting it come to the boil, draw the pan to the side of the fire and let it simmer, allowing ten minutes to each pound of fish. Leave the fish in the water till it is cold then remove the paper and arrange the fish on a
block of aspic jelly, or a rice socle about an inch high. Colour a little liquid aspic with greening, and brush the fish over with it, or mask it with green mayonnaise. Garnish the fish with Montpelier butter with a large forcing bag, and a rose pipe. Place chopped aspic all round the dish, and ornament with small sprigs of chervil and red chillies. Set with aspic jelly.
Salmon a la Salisbury. — Take a small salmon, scrape away all scales and wrap the fish in a piece of greasy paper, and place it into boiling water, with a carrot, a little salt, onion, a bouquet of garni, a few peppercorns, and a few drops of vinegar. After letting all come to the boil, draw the pan to the side of the fire and let it simmer, allowing ten minutes to each pound of fish. Leave the fish in the water till it is cold, then remove the paper, and arrange the fish on a block of aspic jelly, or an aspic cream socle about an inch high. Colour a little liquefied aspic green, and brush the fish over with it, or mask it with green mayonnaise. Decorate the fish with Montpelier butter, with a large forcing bag and a rose pipe in pretty scrolls and designs. Garnish with chopped aspic, sprays of chervil, and red chillies set with aspic.
Salmon a la Trafalgar. — Cut some half-pound steaks of salmon, grill them in buttered paper, and serve with a hot piccalilli sauce round it.
Salmon Cassolettes. — Roll some good paste very thinly, and line some dariole moulds with it ; fill these with rice and bake. When done remove the barley, and let the pastry cases get cold. Cut some kippered salmon into six thin slices ; on each slice spread a little chutney and French mustard. Now roll up the slices of kippered salmon each in greased paper and bake for ten minutes ; remove the papers and let the fish get cold. Place a roll of salmon into each pastry case ; melt half a pint of aspic jelly, and pour enough over the fish in each case to cover it, and let it get cold. Lay little strips of cucumber across on the top of each, with a little chopped aspic.
Salmon Cream ; Creme de Saumon {Gentlewoman). — Flake some cold boiled salmon from bones and skin ; pound it in a mortar with two or three washed and boned anchovies, a
THE HOUSEWIFE'S REFEREE
Records on this page
Salmon à l'ItalienneSalmon à la MontpelierSalmon à la SalisburySalmon à la TrafalgarSalmon CassolettesSalmon CreamAnchovy Cream Moulds