Baked Salmon Trout
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 23. The excerpt below is the record exactly as published.
Baked Salmon Trout. Clean and wash a salmon trout, salt it well both inside and out and let it stand for an hour ; wash off all the salt, dry it, stuff it with fish forcemeat, tie up the head to keep it in shape, put the fish upon a well-buttered drainer in a fishkettle, pour over eight ounces of butter sauce, add two quarts of mushrooms, two tiiblespoonfuls of chopped parsley, a blanched shallot, also chopped, a small quantity each of salt, pepper, grated nutmeg and ground spices. Pour in one quart of white wine, bring the liquor quickly to the boil, place the kettle in the oven and cook slowly and gently for an hour. Take out the fish and skin it ; untie the head, cover it with rasped bread, pour over a little warmed butter, place the fish in the oven for about five minutes, dress it on a dish and serve with one-half its strained stock poured over and the re- mainder in a sauceboat. Boiled Salmon Trout. Clean a salmon trout, rub it well with salt, and let it remain for an hour Wash it thoroughly and wipe it dry ; stuff it with fish forcemeat, tie up the head, place it on a buttered drainer in a fishkettle, pour over a strained mirepoix, and add two pints of white wine and an equal quantity of fish stock or broth. Bring the liquor to the boil, remove it to a slow fire and simmer it gently for an hour and a half. Take out the fish, drain it, remove the skin, glaze over, place it on a dish, garnish with cooked truffles and serve with mirepoix sauce in a sauceboat Salmon Trout, Modern Style. Clean and salt a salmon trout as for plain boiling, stuff it with fish forcemeat* tie the head up carefully, place the fish on a drainer in a fish kettle, sprinkle it over with grated nutmeg, salt and pepper, put in a bunch of sweet herbs, a clove of garlic and one |)Ound of butter, pour in one quart of champagne and set it to boil. Remove it to the side of the fire, where it will simmer gently, but constantly for FISH. 75 two hours, basting it frequently witn its own liquor. Take out the fish, remove the skin carefully, glaze the surface, place it on a dish in the oven, glaze it once more, allow it to remain for about ten minutes, then take it out, untie, put it on a serving- dish, garnish with parsley or any other garnish that may be desired, and serve with the 'strained liquor from the fish in a sauceboat. Baked Sardines. Skin a dozen sardines, put them on a dish in the oven, and heat them through. Put the oil from the sardines into a small saucepan, and when it boils mix in one breakfast cupful of water ; stir it over the fire until thick, then add one teaspoonful of Worcestershire sauce, and season with salt and cayenne pepper ; move the sauce- pan from the fire, and add the yolk of an egg that has been beaten together with one teaspoonful each of vinegar and mustard. Take the dish of sardines out of the oven, pour the sauce over them and serve while hot. Broiled Sardines. Select a dozen good-sized, firm sardines, place them in a double broiler and broil for two minutes on each side over a very brisk fire. Place six pieces of toast on a hot dish, lay the sardines on, being careful not to break them, pour over one-half gill of maitre d'hotel butter, garnish with half a dozen quarters of lemon and serve. Curried Sardines. Mix together one teaspoonful each of sugar and curry powder, one teacupful of cream and a few drops of lemon juice; stir it in a saucepan over the fire until hot, then put in six or eight sardines. When they are thoroughly heated lay them on a hot dish with some fried slices of apple and onion, pour the sauce over, place an edg- ing of boiled rice all round, garnish the tops with capsicums and serve while hot. Deviled Sardines. Scrape the skin off some sardines, split them lengthwise, lift the bones out care- fully, trim them neatly, and spread a small quantity of made mustard over them; sea- son with moderate quantities of salt and pepper and a few drops of lemon juice. In about an hour's time lay the sardines on a gridiron and broil them over a clear fire. When delicately browned lay them on a hot dish over which has been spread an or- namental dish-paper or a folded napkin and serve. Garnish with fried parsley. Sardines in Papers. Drain the oil from some sardines, then scrape and bone them ; fill them with a mixture of chopped mushrooms, fine herbs, and cold brown sauce. Wrap them care- 76 FISH. fully in paper, fastening it securely at the ends, and warm them in the oven. Place the sardines on a hot dish and serve. Sardines, Maitre d' Hotel. Skin a number of sardines, cut off their tails, arrange them on hot buttered toast on a dish, and heat them in the oven. Put one teacupful of white sauce in a sauce- pan, mix with it one tablespoonful of finely chopped onion and a small quantity of chopped parsley, boil it for a few minutes, then add one tablespoonful of chili vine- gar and one pinch of cayenne pepper. Remove the dish of sardines from the oven, pour the sauce over them, and serve without delay. Sardines, Piedmontese. Scrape some sardines and place them in the oven to heat. Put in a saucepan four well beaten yolks of eggs, one teaspoonful each of tarragon vinegar, malt vinegar and made mustard, a small quantity of salt
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