Cut three pounds of pike into slices, and place these in a
baking dish, together with five ounces of butter, a pint of sour
cream, two onions cut into thick slices, two or three bay
leaves, and a little salt✪ Pike with Cream. Place in a quick oven and bake for
twenty minutes, basting with the mixture, and after each bast-
ing sprinkle with grated bread-crumbs. Immediately before
serving remove the slices of onion and the bay leaves, and
pour over the fish a little very hot stock and a squeeze of
lemon juice.
Any other fresh fish may be prepared in the same way.
Boiled Salmon
is only good by putting salmon in boiling water with suffi-
cient salt, i.e., quarter of a pound of salt to a gallon of water.
Bring to boil and let simmer for one hour and a quarter.
This for a fish twelve pounds in weight✪ Boiled Salmon.
Another method is to cook in a Soyer paper-bag with one
quart of cold water and three ounces of salt in oven for one
hour with moderate heat — 300° Fahr.
Hollandaise and white sauce, also shrimp sauce or lobster
sauce are the best for this kind of salmon.
Broiled Salmon.
The fish to be broiled should be cut in slices of about one
to one and a half inches in thickness. Sprinkle with salt
and roll in clarified butter or oil, grill over a brisk fire for
about twenty-five minutes.
Maitre d'Hotel or anchovy butter makes excellent sauces
for broiled salmon.
Kedgeree of Salmon.
This is composed of one pound of boiled salmon, cut into
small pieces. Remove the skin and bones; three or four hard-
boiled eggs cut into small pieces; one pound of well-boiled
pilaff rice; and three-quarters of a pint of Bechamel flavored
with a small amount of curry✪ Kedgeree of Salmon.
Mix together and fill into a well-buttered mold which
should then be stood in a stewpan of boiling water. After
8o STANDARD COOKERY.
covering the top of mold with a piece of paper, place the
stewpan with its contents in a moderate oven for fifteen min-
utes. It is then ready to serve by turning out of mold on
to a hot dish.
Salmon Cutlets or Cotellettes de Saumon.
Make ready some forcemeat for salmon of a quantity suffi-
cient for the number of cutlets to be made and rub through
a coarse sieve.
Procure some molds shaped like cutlets, well butter the
sides and bottom and fill with a layer half an inch thick of
forcemeat.
Now fill the molds to within a little of their brims, with a
cold Salpicon of mushrooms and truffles, thickened by means
of sauce and cover all with a further layer of forcemeat.
Place the molds in a hot oven for six minutes in order
to poach the cutlets. Then turn out the molds, and sprinkle
the cutlets with a mixture of egg and bread-crumbs✪ Salmon Cutlets or Cotellettes de Saumon which
may then be fried in clarified butter.
When cooked, arrange the cutlets round a dish, garnish
with fried parsley and serve. Shrimp sauce, or puree of green
peas or celery are excellent with this dish.
Coulibiac de Saumon. ✪ Coulibiac de Saumon
Page 57 · 5 recipe records on this page
Presented as published in 1912. 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 three pounds of pike into slices, and place these in a baking dish, together with five ounces of butter, a pint of sour cream, two onions cut into thick slices, two or three bay leaves, and a little salt. Place in a quick oven and bake for twenty minutes, basting with the mixture, and after each basting sprinkle with grated bread-crumbs. Immediately before serving remove the slices of onion and the bay leaves, and pour over the fish a little very hot stock and a squeeze of lemon juice.
Any other fresh fish may be prepared in the same way.
Boiled Salmon
is only good by putting salmon in boiling water with sufficient salt, i.e., quarter of a pound of salt to a gallon of water. Bring to boil and let simmer for one hour and a quarter. This for a fish twelve pounds in weight.
Another method is to cook in a Soyer paper-bag with one quart of cold water and three ounces of salt in oven for one hour with moderate heat — 300° Fahr.
Hollandaise and white sauce, also shrimp sauce or lobster sauce are the best for this kind of salmon. Broiled Salmon.
The fish to be broiled should be cut in slices of about one to one and a half inches in thickness. Sprinkle with salt and roll in clarified butter or oil, grill over a brisk fire for about twenty-five minutes.
Maitre d'Hotel or anchovy butter makes excellent sauces for broiled salmon.
Kedgeree of Salmon.
This is composed of one pound of boiled salmon, cut into small pieces. Remove the skin and bones; three or four hardboiled eggs cut into small pieces; one pound of well-boiled pilaff rice; and three-quarters of a pint of Bechamel flavored with a small amount of curry.
Mix together and fill into a well-buttered mold which should then be stood in a stewpan of boiling water. After
covering the top of mold with a piece of paper, place the stewpan with its contents in a moderate oven for fifteen minutes. It is then ready to serve by turning out of mold on to a hot dish.
Salmon Cutlets or Cotellettes de Saumon.
Make ready some forcemeat for salmon of a quantity sufficient for the number of cutlets to be made and rub through a coarse sieve.
Procure some molds shaped like cutlets, well butter the sides and bottom and fill with a layer half an inch thick of forcemeat.
Now fill the molds to within a little of their brims, with a cold Salpicon of mushrooms and truffles, thickened by means of sauce and cover all with a further layer of forcemeat.
Place the molds in a hot oven for six minutes in order to poach the cutlets. Then turn out the molds, and sprinkle the cutlets with a mixture of egg and bread-crumbs which may then be fried in clarified butter.
When cooked, arrange the cutlets round a dish, garnish with fried parsley and serve. Shrimp sauce, or puree of green peas or celery are excellent with this dish.
Coulibiac de Saumon.
Records on this page
Pike with CreamBoiled SalmonKedgeree of SalmonSalmon Cutlets or Cotellettes de SaumonCoulibiac de Saumon