Cut six pieces of salmon heart-shaped, about one-half an
inch thick, free from skin and bones. Cover the centre
of the fillets with a salmon forcemeat. Split a large
cooked shrimp in two, and place the pieces opposite
each other on the forcemeat, so as to form a circle, and
then put a round slice of truffle in the centre. Put these
decorated pieces of salmon in a flat buttered saute pan.
Season with salt and a pinch of red pepper, and add one
gill of fish stock. Cover the pan, and cook slowly on
the stove for ten minutes, or until cooked. Dish up on
a platter. Reduce the liquid, and add one-half a cup of
Bechamel Sauce, one ounce of lobster butter, the yolk
of one egg, and the juice of one-half a lemon. Put the
sauce around the fish.
i^^B
LOUIS' EVERY WOMAN'S COOK BOOK i
When Served.
Guests.
Remarks.
LOUIS' EVERY WOMAN'S COOK BOOK
I GRENADINS OF SALMON — SHRIMP SAUCE ^
Split a piece of salmon, take off the bones, and skin.
Cut it into round flat pieces, about two and one-half
inches in diameter and one-half an inch thick. Lard
each piece with five or six strips of fat salt pork, about
two inches long. Put a few thin slices of carrot and
onion in a buttered flat saucepan. Put the pieces of
fish on top of it, and add a small glass of Sauterne wine
and a tablespoonful of meat extract. Start it to boil on
top of the range for two minutes. Then put it in the
oven for about twelve minutes. Baste it occasionally
with its own liquid, so as to have the fish nicely glazed
when cooked. Put a shrimp sauce in the bottom of a
fish platter; put the pieces of fish, free from vegetables,
on top of it. Strain the fish glace, and put a teaspoonful
on each grenadin.
CODFISH IN CREAM (BAKED) ^
Mix some pieces of freshly cooked codfish, free from skin
and bones, with some cream sauce. Season with salt
and pepper. With four large freshly cooked potatoes (hot),
two ounces of butter, and two eggs✪ Codfish in Cream (Baked) mashed thoroughly to-
gether put a border on a metal baking-dish. Fill the fish
in the centre of this border. Cover with bread crumbs, a
little grated Parmesan cheese, and butter, and bake
for twelve or fifteen minutes in a moderate oven, until
the whole is nicely browned.
3
BUTTERFISH SAUTE COLBERT ^5
Dip some cleaned butterfish into milk and flour, and fry
in clarified butter until cooked. Dish up on a platter.
Surround the fish with slices of lemon, and pour a Sauce
Colbert over them.
RED SNAPPER BAKED ITALIENNE STYLE
Put six pieces of red snapper, free from skin and bones,
in a buttered metal baking-dish. Put the head of a
small fresh mushroom on each piece of fish; season
with salt and pepper. Add the juice of one-half lemon
37
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
LOUIS' EVERY WOMAN'S COOK BOOK
and a sherry-glassful of white wine. Cover the fish
with a buttered paper, and cook for about eight minutes
in the oven. Remove the paper, and cover the pieces
of fish with a Sauce Italienne. Sprinkle fine bread
crumbs over it, and a little melted butter. Put it back
in the oven, and cook for ten minutes more, until nicely
browned. Then sprinkle over it the juice of one-half
lemon and some chopped parsley. Put the baking-dish
on a platter with a napkin, and serve.
Page 20 · 1 recipe record on this page
Presented as published in 1910. 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
Cut six pieces of salmon heart-shaped, about one-half an inch thick, free from skin and bones. Cover the centre of the fillets with a salmon forcemeat. Split a large cooked shrimp in two, and place the pieces opposite each other on the forcemeat, so as to form a circle, and then put a round slice of truffle in the centre. Put these decorated pieces of salmon in a flat buttered saute pan. Season with salt and a pinch of red pepper, and add one gill of fish stock. Cover the pan, and cook slowly on the stove for ten minutes, or until cooked. Dish up on a platter. Reduce the liquid, and add one-half a cup of Bechamel Sauce, one ounce of lobster butter, the yolk of one egg, and the juice of one-half a lemon. Put the sauce around the fish.
i^^B
When Served.
Guests.
Remarks.
I GRENADINS OF SALMON — SHRIMP SAUCE ^
Split a piece of salmon, take off the bones, and skin. Cut it into round flat pieces, about two and one-half inches in diameter and one-half an inch thick. Lard each piece with five or six strips of fat salt pork, about two inches long. Put a few thin slices of carrot and onion in a buttered flat saucepan. Put the pieces of fish on top of it, and add a small glass of Sauterne wine and a tablespoonful of meat extract. Start it to boil on top of the range for two minutes. Then put it in the oven for about twelve minutes. Baste it occasionally with its own liquid, so as to have the fish nicely glazed when cooked. Put a shrimp sauce in the bottom of a fish platter; put the pieces of fish, free from vegetables, on top of it. Strain the fish glace, and put a teaspoonful on each grenadin.
CODFISH IN CREAM (BAKED) ^
Mix some pieces of freshly cooked codfish, free from skin and bones, with some cream sauce. Season with salt and pepper. With four large freshly cooked potatoes (hot), two ounces of butter, and two eggs mashed thoroughly together put a border on a metal baking-dish. Fill the fish in the centre of this border. Cover with bread crumbs, a little grated Parmesan cheese, and butter, and bake for twelve or fifteen minutes in a moderate oven, until the whole is nicely browned.
BUTTERFISH SAUTE COLBERT ^5
Dip some cleaned butterfish into milk and flour, and fry in clarified butter until cooked. Dish up on a platter. Surround the fish with slices of lemon, and pour a Sauce Colbert over them.
RED SNAPPER BAKED ITALIENNE STYLE
Put six pieces of red snapper, free from skin and bones, in a buttered metal baking-dish. Put the head of a small fresh mushroom on each piece of fish; season with salt and pepper. Add the juice of one-half lemon
When Served.
Guests.
Remarks.
and a sherry-glassful of white wine. Cover the fish with a buttered paper, and cook for about eight minutes in the oven. Remove the paper, and cover the pieces of fish with a Sauce Italienne. Sprinkle fine bread crumbs over it, and a little melted butter. Put it back in the oven, and cook for ten minutes more, until nicely browned. Then sprinkle over it the juice of one-half lemon and some chopped parsley. Put the baking-dish on a platter with a napkin, and serve.
Records on this page
Codfish in Cream (Baked)