Boiled Salmon (Saumon bouilli) a la Bregitta

Ingredients

• Take of salmon a piece large enough for the number to be served
• with bay leaves
• whole black peppers
• salt
• put some melted butter over
• sprinkle with fine-chopped parsley
• small marbles of boiled potatoes

Method

1. 1

   Scale and wash the salmon well; put it in a pan of cold water with bay leaves, whole black peppers, and salt; let come to a boil; skim and let simmer.

2. 2

   When serving, remove the skin on top, put melted butter over, sprinkle with parsley, and place boiled potatoes around.

3. 3

   Garnish with lemon and parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 80. The excerpt below is the record exactly as published.

Boiled Salmon ( Saumon bouilli) a la Bregitta Take of salmon a piece large enough for the number to be served. Scale and wash it well; put it in a pan of cold water with bay leaves, whole black peppers, and salt; let come to a boil; skim and let simmer — time according to size of the salmon. Leave something in the pan underneath the salmon, otherwise it is apt to burn. [A small mould or knife or some similar object will do for this purpose.] When serving, remove the skin on the top of the sal¬ mon; put some melted butter over; sprinkle with fine-chopped pars¬ ley, all around place some small marbles of boiled potatoes put in shirred butter and sprinkled with chopped parsley. Garnish with lemon and parsley and serve with egg sauce a la Bregitta. Fish dish for dinner. AMERICAN COOK BOOK Broiled Salmon ( Saumon grille) a la Tartare Cut slices of salmon about one and a half inches thick; rub some good salad oil over and put it on a broiler that has been well but¬ tered. Put over a good hot oven and broil from ten to twelve minutes. When done, remove it carefully by putting a plate on top of the broiler and turning it over. Put some butter on top of the slices of fish and leave them in the oven for five or six minutes. When ready, pour some melted butter over the fish, a squeeze of a lemon, and sprinkle with fine-chopped parsley

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