— en tranches a la Meuniere (Slices of Salmon,
Meuniere Style). — Slices of salmon braised and
served with a rich brown sauce, flavoured with
savoury herbs.
SALMON
67
Saumon k la Montmorency.— Head piece or middle
cut of salmon baked, dished up, upper skin re-
moved ; sauced over with matelote sauce ; garnished
with stoned and stuffed Spanish olives.
— a la Godard (Salmon, Godard Style). — Braised
salmon with a collection of stewed vegetables
dressed round the dish.
— a la Hollandaise. — Boiled salmon with Dutch
sauce, garnished with olive-shaped boiled potatoes.
— & la Miehat Pacha. — Boiled salmon with date
sauce.
— en papillotes. — Heart-shaped slices of salmon
wrapped in grease-proof paper and thus boiled or
baked ; served with a rich brown herb sauce.
■ — ala Piemontaise (Salmon, Piedmontese Style). —
Fried fillets of salmon ; garnished with small
timbales of savoury rice ; tomato sauce.
— a la Richelieu (Salmon, Richelieu Style). —
Grilled pickled salmon with tomato sauce.
— a la Rothschild (or a la Perigueux). — Broiled
salmon or salmon trout stuffed with truffles and
served with truffle sauce.
— a la Victoria (Salmon, Victoria Style). — Broiled
salmon with stewed oysters, crayfish quenelles,
madeira sauce.
Cotelettes de Saumon a la Danoise.— Salmon
cutlets spread on each side with anchovy paste and
fried ; served with Danish sauce.
Darioles de Saumon ala Moseovienne.— Darioles,
shapes of salmon, ornamented with truffles, oysters,
chopped aspic and cucumber ; served cold.
Darne de Saumon a la Chambord.— Boiled
middle cut of salmon, skinned, dished up, gar-
nished with fish quenelles, heads of mushrooms,
cooked oysters, slices of truffles and crayfish tails,
sauced with a rich brown fish sauce.
— a l’Amiral. — Boiled middle cut of salmon,
skinned, dished up, sauced over with a rich brown
fish sauce, and garnished with fried oysters and
lobster collops.
— aux lines herbes. — Grilled salmon steak with
parsley butter.
— k la National. — Broiled piece of salmon and
white sauce ; garnished with groups of stewed
potato and cucumber balls.
— k la RavigOte. — Boiled centre piece of salmon,
masked and decorated with cold ravigote sauce and
fresh butter, centre of salmon filled with salad or
vegetable macedoine, and sides garnished with
hard-boiled egg, green peas and chopped aspic ;
served with tartare sauce ; served cold.
68 POISSONS [FISH)
Darne de Saumon k la Vert-Pre.— Cold salmon
coated with green chaudfroid sauce, garnished with
dressed salad, sliced cucumber, and diamond shapes
of aspic ; served cold.
Escalopes de Saumon a l’lndienne.— Fried salmon
cutlets served with curry sauce and rice.
— k la Nantaise. — Collops of salmon, seasoned and
broiled in butter ; dished up alternately with slices
of lobster ; dressed with stewed oysters and lobster
sauce.
Filets de Saumon a la Duehesse.— Braised fillets
of salmon arranged in the centre of a mashed potato
border, masked with rich brown sauce, and garnished
with mushroom heads and slices of tomatoes.
— aux huitres. — Rolled fillets of salmon with
stewed oysters braised and served with a rich brown
sauce.
— sautes a la Perigueux. —Braised fillets of
salmon with truffle sauce.
— k la Regenee (Regent Style). — Rolled fillet of
salmon, stuffed and served with regent sauce.
Grenadins de Saumon a la Venitienne.— Fillets
of salmon, larded, seasoned and braised, dressed in
a circle alternately with heart-shaped bread croutons,
sauced with a well-buttered parsley sauce.
Page 37
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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— en tranches a la Meuniere (Slices of Salmon,
Meuniere Style). — Slices of salmon braised and
served with a rich brown sauce, flavoured with
savoury herbs.
SALMON
67
Saumon k la Montmorency.— Head piece or middle
cut of salmon baked, dished up, upper skin re-
moved ; sauced over with matelote sauce ; garnished
with stoned and stuffed Spanish olives.
— a la Godard (Salmon, Godard Style). — Braised
salmon with a collection of stewed vegetables
dressed round the dish.
— a la Hollandaise. — Boiled salmon with Dutch
sauce, garnished with olive-shaped boiled potatoes.
— & la Miehat Pacha. — Boiled salmon with date
sauce.
— en papillotes. — Heart-shaped slices of salmon
wrapped in grease-proof paper and thus boiled or
baked ; served with a rich brown herb sauce.
■ — ala Piemontaise (Salmon, Piedmontese Style). —
Fried fillets of salmon ; garnished with small
timbales of savoury rice ; tomato sauce.
— a la Richelieu (Salmon, Richelieu Style). —
Grilled pickled salmon with tomato sauce.
— a la Rothschild (or a la Perigueux). — Broiled
salmon or salmon trout stuffed with truffles and
served with truffle sauce.
— a la Victoria (Salmon, Victoria Style). — Broiled
salmon with stewed oysters, crayfish quenelles,
madeira sauce.
Cotelettes de Saumon a la Danoise.— Salmon
cutlets spread on each side with anchovy paste and
fried ; served with Danish sauce.
Darioles de Saumon ala Moseovienne.— Darioles,
shapes of salmon, ornamented with truffles, oysters,
chopped aspic and cucumber ; served cold.
Darne de Saumon a la Chambord.— Boiled
middle cut of salmon, skinned, dished up, gar-
nished with fish quenelles, heads of mushrooms,
cooked oysters, slices of truffles and crayfish tails,
sauced with a rich brown fish sauce.
— a l’Amiral. — Boiled middle cut of salmon,
skinned, dished up, sauced over with a rich brown
fish sauce, and garnished with fried oysters and
lobster collops.
— aux lines herbes. — Grilled salmon steak with
parsley butter.
— k la National. — Broiled piece of salmon and
white sauce ; garnished with groups of stewed
potato and cucumber balls.
— k la RavigOte. — Boiled centre piece of salmon,
masked and decorated with cold ravigote sauce and
fresh butter, centre of salmon filled with salad or
vegetable macedoine, and sides garnished with
hard-boiled egg, green peas and chopped aspic ;
served with tartare sauce ; served cold.
68 POISSONS [FISH)
Darne de Saumon k la Vert-Pre.— Cold salmon
coated with green chaudfroid sauce, garnished with
dressed salad, sliced cucumber, and diamond shapes
of aspic ; served cold.
Escalopes de Saumon a l’lndienne.— Fried salmon
cutlets served with curry sauce and rice.
— k la Nantaise. — Collops of salmon, seasoned and
broiled in butter ; dished up alternately with slices
of lobster ; dressed with stewed oysters and lobster
sauce.
Filets de Saumon a la Duehesse.— Braised fillets
of salmon arranged in the centre of a mashed potato
border, masked with rich brown sauce, and garnished
with mushroom heads and slices of tomatoes.
— aux huitres. — Rolled fillets of salmon with
stewed oysters braised and served with a rich brown
sauce.
— sautes a la Perigueux. —Braised fillets of
salmon with truffle sauce.
— k la Regenee (Regent Style). — Rolled fillet of
salmon, stuffed and served with regent sauce.
Grenadins de Saumon a la Venitienne.— Fillets
of salmon, larded, seasoned and braised, dressed in
a circle alternately with heart-shaped bread croutons,
sauced with a well-buttered parsley sauce.