Cold Salmon

Ingredients

• salmon
• court-bouillon
• pieces cooked separately
• pieces of cucumber
• anchovy fillets
• capers
• slices of tomato

Method

1. 1

   Cook salmon in court-bouillon and cool.

2. 2

   Remove skin and fillets for decoration.

3. 3

   Use cucumber, anchovy fillets, capers, and tomato for garnishing.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 156. The excerpt below is the record exactly as published.

court-bouillon prepared beforehand. Dishing Up and Garnish.—Surround the darne by medium- sized mushrooms stewed in butter and garnished with small crayfish tails cohered by means of a few tablespoonfuls of Nantua sauce; small round quenelles of mousseline forcemeat for fish, decorated with truffles, and some slices of milt treated @ l’anglaise, and fried when about to dish up. Serve the Nantua sauce separately. 792—DARNE DE SAUMON LUCULLUS Skin one side of the darne, lard it with truffles, and braise it in champagne. The Garnish Round the Darne.—Very small garnished patties of crayfish tails; small cassolettes of milt; small mousse- lines of oysters, poached in dariole-moulds. Sauce.—The braising-liquor of the darne finished by means of ordinary and crayfish butter in equal quantities. Send it to the table separately. 793—DARNE DE SAUMON NESSELRODE Remove the spine and all other internal bones. Stuff the darne with raw lobster mousse stiffened by means of a little pike forcemeat. Line a well-buttered, round and even raised-pie mould with a thin layer of hot-water, raised-pie paste (this is made from one Ib. of flour, four oz. of lard, one egg, and a little lukewarm water), which should be prepared in advance and made some- what stiff. Now garnish the inside of the pie with thin slices of bacon and place the darne upright in it. (To simplify the operation the darne may be stuffed at this stage.) Cover the pie with a layer of the same paste, pinch its edges with those of the original lining, make a slit in the top for the steam to escape, and cook in a good oven. When the pie is almost baked, prod it repeatedly with a larding-needle; when the latter is withdrawn clear of all stuffing the pie should be taken from the oven. This done, turn it up- side down in order to drain away the melted bacon and other ' liquids inside it, but do not let it drop from the mould. Then tilt it on to a dish and take off the mould. Do not break the crust except at the dining-table. Sauce.—Serve an American sauce with the pie, the former being prepared from the remains of the lobsters used in making the mousse, finished with cream, and garnished with very fine oysters (cleared of their beards), poached when about to dish up. 272 GUIDE TO MODERN COOKERY 794—DARNE DE SAUMON REGENCE Braise the darne in white wine in accordance with the directions given in No. 780. Garnish.—Surround the darne by spoon-moulded quenelles of whiting forcemeat prepared with crayfish butter, oysters cleared of their beards and poached, small, very white mush- rooms, and poached slices of milt. Normande sauce finished with truffle essence. 795—DARNE DE SAUMON ROYALE Braise the darne in Sauterne wine. * Garnish.—Bunches of crayfishes’ tails, small quenelles of mousseline forcemeat for fish, small mushrooms, slices of truffle, and little balls of potato raised by means of the large, round spoon-cutter, and cooked a l’anglaise. Send a Normande sauce separately. 796—DARNE DE SAUMON VALOIS Poach the darne in a white wine court-bouillon. Garnish.—Potato balls raised with the spoon-cutter or turned to the shape of olives, and cooked in salted water, poached slices of milt, and trussed crayfish cooked in court-boutllon. Send a Valois sauce separately. 797—MOUSSELINE DE SAUMON In Part I. I dealt with the preparation of mousseline force- meat (No. 195), and also the method of poaching spoon-moulded quenelles (No. 205). Now mousselines are only large quenelles which derive their name from the very light forcemeat of which they are composed. These mousseline quenelles are always moulded with the ordinary tablespoon, they are garnished on top with a fine, raw slice of the fish under treatment, and poached after the manner already described. 798—MOUSSELINE ALEXANDRA Having made the salmon mousseline forcemeat, mould the quenelles and place them, one by one, in a buttered sautépan. Place a small, round and very thin slice of salmon on each, and poach them in a very moderate oven with lid on the utensil con- taining them. Drain on a piece of linen, arrange them in a circle on a dish, place a slice of truffle upon each slice of salmon, coat with Mornay sauce, and glaze. Garnish the centre of the dish with very small peas or asparagus-heads cohered with butter just before dishing up. FISH 273 799—MOUSSELINE DE SAUMON A LA TOSCA Combine one and one-half oz. of crayfish cream-cullis with each pound of the salmon mousseline forcemeat. Mould and poach as above, drain, and arrange in a circle on a dish. Garnish each mousseline with a thin slice of milt cooked in lightly-browned butter, four crayfish tails cut lengthwise into two, and a slice of truffle at each end. Coat with a light Mor- nay sauce, finished with crayfish butter, and glaze quickly. N.B.—In addition to these two recipes, all the garnishes suitable for fillets of sole may be applied to mousselines. Garnishes of early-season vegetable purées also suit them admir- ably, and therein lies an almost inexhaustible source of variety. 800—COLD SALMON When salmon is to be served cold it should, as far as pos- sible, be cooked, either whole or in large pieces, in the court- bouillon given under No. 163 and cooled in the latter. Pieces cooked separately may seem better or may be more easily made to look sightly, but their meat is drier than that of the salmon cooked whole. And what is lost in appearance with the very large pieces is more than compensated for by their extra quality. In dishing cold salmon the skin may be removed and the fillets bared, so that the fish may be more easily decorated, but the real gourmet will always prefer the salmon served in its natural silver vestment. In decorating cold salmon use pieces of cucumber, anchovy fillets, capers, slices of tomato

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