Boiled Salmon, Sauce Anglaise

Ingredients

• the salmon
• one pint of Hollandaise sauce
• two chopped hard-boiled eggs
• sliced chives
• chopped parsley
• chervil

Method

1. 1

   Cook the salmon as for Hollandaise.

2. 2

   For sauce Anglaise, mix Hollandaise sauce with chopped hard-boiled eggs, chives, parsley, and chervil.

3. 3

   Serve separately.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 289. The excerpt below is the record exactly as published.

Boiled salmon, sauce Anglaise Ragout fin Stanislaus salad Cream cheese with Bar le Due Crackers Coffee Canape Monte Carlo. Puree of foie gras lightly mixed with a little stiff mayonnaise and spread on thin toast. Garnish around the edge with chopped yolks of hard-boiled eggs, and serve on napkins with parsley in branches. Eggs Persanne. Place hot poached eggs on a round toast, cover with tomato sauce and sprinkle with fine chopped ham and parsley. Tosca salad. Cut in fine strips about one inch long some boiled ham, tongue, cooked potatoes and buttons of artichokes. Arrange in salad bowl with some asparagus tips in the center, garnish with the chopped yolks and whites of hard-boiled eggs, separate ; and serve with French dressing. Consomme Madrilene. Slice a handful of sorrel and cook for five minutes in consomme. Add vermicelli and one tomato cut in small dices. Serve grated cheese separate. Boiled salmon, sauce Anglaise. Cook the salmon in the same manner as for Hollandaise. For sauce Anglaise use one pint of Hollandaise sauce, mixed with two chopped hard-boiled eggs, sliced chives, chopped parsley and chervil

Cook this with the app: pantry check, scaling, and the assistant.