Have ready two pounds of ordinary brioche paste. Stiffen
in butter one and a half pounds of small salmon collops, and
prepare three ounces of mushrooms and one chopped onion
(both of which should be fried in butter), half pound of
cooked semolina, two hard-boiled eggs chopped, and one pound
of vesiga roughly chopped and cooked in consomme.
82 STANDARD COOKERY.
For this weight of cooked vesiga about two and a half
ounces of dried vesiga✪ Coulibiac of Salmon will be needed, which should be soaked
in cold water for four hours, and then cooked for three and
half hours in white consomme or water. Roll the brioche
paste into rectangles twelve inches long and eight inches wide,
and spread on in successive layers the semolina, the collops
of salmon, the chopped vesiga, the eggs, the mushrooms, and
the onion, and finish with a layer of semolina. Moisten the
edges of the paste and draw the longest ends of it towards
each other over the layers of garnish, and join so as to en-
close all.
Place the coulibiac thus formed on a baking-tray, taking
care that the joined parts of the paste are underneath.
Set the paste to rise for forty-five minutes, sprinkle some
melted butter with the coulibiac, sprinkle with fine raspings,
•make a slit in the top for the escape of vapor, and bake in a
moderate oven for one hour. Fill the coulibiac with freshly
melted butter when withdrawing it from the oven.
Darne de Saumon a Chambord.
Take a piece or " darne " of salmon cut from the middle
of the fish, of a size sufficient for the number of people it is
intended for.
Moisten in the proportion of two-thirds of good red wine
and one-third of fish stock, of a quantity sufficient to cover
no more than two-thirds of the depth of the darne. Bring
to the boil, then set to braise gently, and glaze the darne at
the last moment. Garnish with quenelles of truffled force-
meat for fish, molded with a spoon; truffles fashioned like
olives; pieces of milt dipped in Villeroy sauce, treated
ct I'Anglaise and fried when about to dish up: small gudgeon
or smelts similarly to the milt, and trussed crayfish cooked in
court-bouillon.
The sauce is a Genevoise made from the reduced cooking
liquor of the darne.
Dish up by surrounding the darne with the garnishes, ar-
ranging them tastefully and pierce with two hatelets each
garnished with a small truffle, an ornamental quenelle and a
crayfish.
The sauce to be served separately.
Salmon a la Daumont
Poach the darne in salt water.
Dish up by surrounding the darne with medium-seized mush-
STANDARD COOKERY. 83
rooms stewed in butter and garnished with shrimps and a few
tablespoonfuls of Nantua sauce; a small round quenelles
of mousseline forcemeat for fish, decorated with truffles, and
some slices of milt treated a I'Anglaise, and fried when about
to dish up. Serve Nantua sauce separately.
Salmon Slices a Lucullus.
Skin one side of the slice, lard it with truffles, and braise
it in Chablis.
Garnish with small shrimp or salmon patties, small mous-
selines of oysters, poached in dariole-molds.
The sauce should consist of the braising liquor of the darne
finished by means of ordinary and shrimp butter in equal quan-
tities. iTo be served separately.
Salmon Slices a Nesselrode.
Page 59 · 1 recipe record 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
Have ready two pounds of ordinary brioche paste. Stiffen in butter one and a half pounds of small salmon collops, and prepare three ounces of mushrooms and one chopped onion (both of which should be fried in butter), half pound of cooked semolina, two hard-boiled eggs chopped, and one pound of vesiga roughly chopped and cooked in consomme.
For this weight of cooked vesiga about two and a half ounces of dried vesiga will be needed, which should be soaked in cold water for four hours, and then cooked for three and half hours in white consomme or water. Roll the brioche paste into rectangles twelve inches long and eight inches wide, and spread on in successive layers the semolina, the collops of salmon, the chopped vesiga, the eggs, the mushrooms, and the onion, and finish with a layer of semolina. Moisten the edges of the paste and draw the longest ends of it towards each other over the layers of garnish, and join so as to enclose all.
Place the coulibiac thus formed on a baking-tray, taking care that the joined parts of the paste are underneath.
Set the paste to rise for forty-five minutes, sprinkle some melted butter with the coulibiac, sprinkle with fine raspings, make a slit in the top for the escape of vapor, and bake in a moderate oven for one hour. Fill the coulibiac with freshly melted butter when withdrawing it from the oven.
Darne de Saumon a Chambord.
Take a piece or " darne " of salmon cut from the middle of the fish, of a size sufficient for the number of people it is intended for.
Moisten in the proportion of two-thirds of good red wine and one-third of fish stock, of a quantity sufficient to cover no more than two-thirds of the depth of the darne. Bring to the boil, then set to braise gently, and glaze the darne at the last moment. Garnish with quenelles of truffled forcemeat for fish, molded with a spoon; truffles fashioned like olives; pieces of milt dipped in Villeroy sauce, treated ct I'Anglaise and fried when about to dish up: small gudgeon or smelts similarly to the milt, and trussed crayfish cooked in court-bouillon.
The sauce is a Genevoise made from the reduced cooking liquor of the darne.
Dish up by surrounding the darne with the garnishes, arranging them tastefully and pierce with two hatelets each garnished with a small truffle, an ornamental quenelle and a crayfish.
The sauce to be served separately.
Salmon a la Daumont Poach the darne in salt water. Dish up by surrounding the darne with medium-seized mush-
rooms stewed in butter and garnished with shrimps and a few tablespoonfuls of Nantua sauce; a small round quenelles of mousseline forcemeat for fish, decorated with truffles, and some slices of milt treated a I'Anglaise, and fried when about to dish up. Serve Nantua sauce separately.
Salmon Slices a Lucullus.
Skin one side of the slice, lard it with truffles, and braise it in Chablis.
Garnish with small shrimp or salmon patties, small mousselines of oysters, poached in dariole-molds.
The sauce should consist of the braising liquor of the darne finished by means of ordinary and shrimp butter in equal quantities. iTo be served separately.
Salmon Slices a Nesselrode.
Records on this page
Coulibiac of Salmon