Salmon (a la Genevoise — L'de's recipe).
— "Take a few shallots, some roots of parsley,
a bunch of ditto seasoned with spices, thyme,
baj^-leaves, and a few carrots. Let the whole
be lightly fried in a little butter, then moisten
with white wine (madeira in preference) . Let
it boil for three-quarters of an hour. When
this (called the marinade) is done, drain it
through a tamis over the fish, which stew in
this seasoning. As soon as the fish is suf-
ficiently stewed, drain it, pick it well of all the
scales, and return it into the vessel wherein it
was boiled with some of the liquor to keep it
hot. Now reduce some of the marinade with a
little strong gravy or stock, skim all the fat
off, and then throw in a good piece of butter
kneaded in flour and a little essence of an-
chovies, all which run over the salmon after
having drained it. Some will have lemon-juice
to it, which is a matter of taste."
Salmon (a la Genevoise — another way). —
Take a good slice of salmon, and put it in a fish-
kettle with shallot✪ Salmon a la Genevoise (another way), chopped parsley, mushrooms,
salt, and spice to taste, and an equal quantity
of broth and red wine. Boil the fish, and when
done enough take it out ; have ready in a sauce-
pan a piece of butter rolled in two spoonfuls of
flour, thinned with some of the liquor of the fish,
let this sauce boil, then pour it over the salmon,
and serve.
Salmon (a I'lndienne). — Prepare the cut-
lets as for Salmon a la Milanaise. Dip them
into clarified butter, and sprinkle over them a
savoury mi.\ture, made with a table-spoonful of
baked flour, a tea-spoonful of curry powder,
and a pinch of salt. Fry in plenty of hot fat
till the flesh will leave the bone easily, then
drain the cutlets on blotting-paper, and serve
on a hot dish, with sauce prepared as follows
Ijoured over and around them : — Mince four
shallots very finely, sprinkle a tea-spoonful
of powdered sugar over them, and simmer till
tender with a table-spoonful of good vinegar.
Pour over them a quarter of a pint of stock,
let the sauce boil, add a tea-spoonful of curry
paste, a table-spoonful of pickle vinegar, and
three table-spoonfuls of mixed Indian pickles
cut into dice. Simmer for a few minutes, and
serve. Time to broil the cutlets, fifteen to
twenty minutes, according to thickness. Pro-
bable cost, salmon, when plentiful. Is. to Is. 4d.
per pound.
Salmon ( a la Maitre d'Hotel). — Slice a
moderate-sized onion into a dish. Put with it
five or six small sprigs of parsley and a little
pepper and salt, and pour over these a little
good salad oil. Lay side by side in the
marinade three slices of salmon one and a
half inches thick. Let them remain for half
an hour, and turn them over once during that
time. Drain them, and broil over a gentle fire.
Dish them neatly, garnish with plainly-boiled
potatoes and green parsley, and send a little
maitre d'hotel sauce to table with them.
This sauce may be made as follows: — Work
an ounce of flour smoothly with two ounces of
fresh butter, and add a quarter of a pint of
milk, and a little pepper, salt, and grated nut-
meg. Stir the sauce over the fire till it is hot
and smooth ; add a table-spoonful of chopped
l^arslcy and the strained juice of half a lemon.
A\Tien the sauce is on the point of boiling, pour
it into the tureen, stir in it until dissolved a
small piece of fresh butter, and serve. Time to
broil the salmon, about half an hour.✪ Salmon a la Milanaise
Page 1658 · 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
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Salmon (a la Genevoise — L'de's recipe).
— "Take a few shallots, some roots of parsley,
a bunch of ditto seasoned with spices, thyme,
baj^-leaves, and a few carrots. Let the whole
be lightly fried in a little butter, then moisten
with white wine (madeira in preference) . Let
it boil for three-quarters of an hour. When
this (called the marinade) is done, drain it
through a tamis over the fish, which stew in
this seasoning. As soon as the fish is suf-
ficiently stewed, drain it, pick it well of all the
scales, and return it into the vessel wherein it
was boiled with some of the liquor to keep it
hot. Now reduce some of the marinade with a
little strong gravy or stock, skim all the fat
off, and then throw in a good piece of butter
kneaded in flour and a little essence of an-
chovies, all which run over the salmon after
having drained it. Some will have lemon-juice
to it, which is a matter of taste."
Salmon (a la Genevoise — another way). —
Take a good slice of salmon, and put it in a fish-
kettle with shallot, chopped parsley, mushrooms,
salt, and spice to taste, and an equal quantity
of broth and red wine. Boil the fish, and when
done enough take it out ; have ready in a sauce-
pan a piece of butter rolled in two spoonfuls of
flour, thinned with some of the liquor of the fish,
let this sauce boil, then pour it over the salmon,
and serve.
Salmon (a I'lndienne). — Prepare the cut-
lets as for Salmon a la Milanaise. Dip them
into clarified butter, and sprinkle over them a
savoury mi.\ture, made with a table-spoonful of
baked flour, a tea-spoonful of curry powder,
and a pinch of salt. Fry in plenty of hot fat
till the flesh will leave the bone easily, then
drain the cutlets on blotting-paper, and serve
on a hot dish, with sauce prepared as follows
Ijoured over and around them : — Mince four
shallots very finely, sprinkle a tea-spoonful
of powdered sugar over them, and simmer till
tender with a table-spoonful of good vinegar.
Pour over them a quarter of a pint of stock,
let the sauce boil, add a tea-spoonful of curry
paste, a table-spoonful of pickle vinegar, and
three table-spoonfuls of mixed Indian pickles
cut into dice. Simmer for a few minutes, and
serve. Time to broil the cutlets, fifteen to
twenty minutes, according to thickness. Pro-
bable cost, salmon, when plentiful. Is. to Is. 4d.
per pound.
Salmon ( a la Maitre d'Hotel). — Slice a
moderate-sized onion into a dish. Put with it
five or six small sprigs of parsley and a little
pepper and salt, and pour over these a little
good salad oil. Lay side by side in the
marinade three slices of salmon one and a
half inches thick. Let them remain for half
an hour, and turn them over once during that
time. Drain them, and broil over a gentle fire.
Dish them neatly, garnish with plainly-boiled
potatoes and green parsley, and send a little
maitre d'hotel sauce to table with them.
This sauce may be made as follows: — Work
an ounce of flour smoothly with two ounces of
fresh butter, and add a quarter of a pint of
milk, and a little pepper, salt, and grated nut-
meg. Stir the sauce over the fire till it is hot
and smooth ; add a table-spoonful of chopped
l^arslcy and the strained juice of half a lemon.
A\Tien the sauce is on the point of boiling, pour
it into the tureen, stir in it until dissolved a
small piece of fresh butter, and serve. Time to
broil the salmon, about half an hour.