Salmon (a I'Allemande). — Cut the fish
into slices two inches thick, leaving a small
portion of fish to the head and the tail four
inches long ; take away all the blood from the
inside, throw some salt over the slices very
equallj', and half an hour afterwards turn them.
Leave them thus for nftoen or twenty minutes.
tlieu wa.sh and drain them upon napkins ; butter
a fish-strainer, place the slices upon it flat,
and cover the greater part of the flesh with
slices of lemon cut very thin and the pips taken
out ; add here and there four large shallots
sliced, whole white pepper, and parsley roots
cut in fillets. Two hours before serving put the
fish into the kettle, and place it over a bed of
live ashes with fire also at the top ; thirty or
forty minutes after uncover the fish, and observe
that it should be firm if done sufiiciently. Take
it off, uncover, and let it cool. When serving,
take away the shallots and a great part of the
parsley roots, dish the salmon on a napkin, com-
mencing with the head and afterwards putting
down the slices according to their size, to form
the fish of its original shape, and surround it
with small groups of parsley ; having dished it,
pour into the kettle four spoonfuls of hot con-
somme to collect all the essence of the salmon,
which pass through a silk sieve. Let this be well
seasoned, and serve it in boats. — Car vine,
Salmon (a I'Amiral — Soyer's recipe). —
Truss a small salmon in the form of the letter
S, and boil it in the usual way ; dish it without
a napkin, and have ready the following sauce : —
peel four onions, cut them in slices, and put
them into a stewpan with six table-sp<3onfuls of
salad oil ; fry them a light brown colour, then
pour ofi: the oil, and add two glassfuls of port
wine, three cloves, one blade of mace, a sprig
of thyme, a bay-leaf, one table-spoonful of salt,
two table-spoonfuls of sugar, twenty spoonfuls
of brown sauce, and six of brown gravy ; re-
duce it over a sharp fire for a quarter of an
hour, rub it through a tamis, and place it
again in a stewpan ; boil it again a shoit time,
and finish with one ounce of anchovy butter and
two spoonfuls of Harvey Sauce ; then place a
border of mashed potatoes round the fish, upon
which dish a border of quenelles of whiting, and
upon every other quenelle stick a prawn, pour
the sauce over the fish, and a mazarine sauce
over the quenelles ; serve very hot. To make
the sauce a la ]\Iazarine, have all the spawn
from two fine hen lobsters; if not sufficient,
get some live spawn from the fishmongers',
making altogether about two ounces, pound it
well in the mortar, and mix it with half a pound
of fresh butter; rub it through a hair sieve,
place it upon ice till firm, then put it in a stew-
pan with the yolks of four eggs, a little pepper,
half a tea-spoonful of salt, and four table-
spoonfuls of lemon-juice, place it over the fire,
and proceed as for Dutch sauce, adding the
same quantity of melted butter and also two
tea-spoonfuls of essence of anchovy. Pass it
through a tamis into a clean stewpan to make
it hot. ✪ Salmon a l'Allemande
Page 1656 · 3 recipe records on this page
Presented as published in 1892. 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'Allemande). — Cut the fish into slices two inches thick, leaving a small portion of fish to the head and the tail four inches long ; take away all the blood from the inside, throw some salt over the slices very equally, and half an hour afterwards turn them. Leave them thus for fifteen or twenty minutes.
Then wash and drain them upon napkins ; butter a fish-strainer, place the slices upon it flat, and cover the greater part of the flesh with slices of lemon cut very thin and the pips taken out ; add here and there four large shallots sliced, whole white pepper, and parsley roots cut in fillets. Two hours before serving put the fish into the kettle, and place it over a bed of live ashes with fire also at the top ; thirty or forty minutes after uncover the fish, and observe that it should be firm if done sufficiently. Take it off, uncover, and let it cool. When serving, take away the shallots and a great part of the parsley roots, dish the salmon on a napkin, commencing with the head and afterwards putting down the slices according to their size, to form the fish of its original shape, and surround it with small groups of parsley ; having dished it, pour into the kettle four spoonfuls of hot consomme to collect all the essence of the salmon, which pass through a silk sieve. Let this be well seasoned, and serve it in boats. — Car vine,
Salmon (a I'Amiral — Soyer's recipe). — Truss a small salmon in the form of the letter S, and boil it in the usual way ; dish it without a napkin, and have ready the following sauce : — peel four onions, cut them in slices, and put them into a stewpan with six table-spoonfuls of salad oil ; fry them a light brown colour, then pour ofi: the oil, and add two glassfuls of port wine, three cloves, one blade of mace, a sprig of thyme, a bay-leaf, one table-spoonful of salt, two table-spoonfuls of sugar, twenty spoonfuls of brown sauce, and six of brown gravy ; reduce it over a sharp fire for a quarter of an hour, rub it through a tamis, and place it again in a stewpan ; boil it again a short time, and finish with one ounce of anchovy butter and two spoonfuls of Harvey Sauce ; then place a border of mashed potatoes round the fish, upon which dish a border of quenelles of whiting, and upon every other quenelle stick a prawn, pour the sauce over the fish, and a mazarine sauce over the quenelles ; serve very hot. To make the sauce a la Mazarine, have all the spawn from two fine hen lobsters; if not sufficient, get some live spawn from the fishmongers', making altogether about two ounces, pound it well in the mortar, and mix it with half a pound of fresh butter; rub it through a hair sieve, place it upon ice till firm, then put it in a stewpan with the yolks of four eggs, a little pepper, half a tea-spoonful of salt, and four tablespoonfuls of lemon-juice, place it over the fire, and proceed as for Dutch sauce, adding the same quantity of melted butter and also two tea-spoonfuls of essence of anchovy. Pass it through a tamis into a clean stewpan to make it hot.
Records on this page
Salmon a l'AllemandeSalmon a la DanoisSalmon a l'Amiral