Dame de Saumon a la Chambord

Ingredients

• a middle cut of salmon weighing about four pounds
• one and a half pint of stock
• one carrot
• an onion stuck with a clove
• one gill of white wine
• one ounce of butter
• a bouquet garni
• a few peppercorns
• season with a little salt
• one ladleful of Espagnole sauce
• one of tomato sauce
• two pats of fresh butter
• a tea'spoonful of anchovy paste
• the juice of a lemon
• twenty-four small poached fish quenelles
• twelve mushroom heads
• eight crayfish tails
• eight cooked oysters
• three sliced truffles

Method

1. 1

   Wash and dry salmon, put in a stewpan with stock, carrot, clove-stuck onion, white wine, butter, bouquet garni, and peppercorns.

2. 2

   Simmer slowly for about an hour.

3. 3

   Strain stock, add Espagnole and tomato sauces, boil for ten minutes, skim, stir in butter, anchovy paste, and lemon juice.

4. 4

   Garnish with quenelles, mushroom heads, crayfish tails, oysters, and truffles.

5. 5

   Serve salmon with sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 160. The excerpt below is the record exactly as published.

Dame de Saumon a la Chambord. — Wash and dry a middle cut of salmon weighing about four pounds ; put it in a stew- pan with one and a half pint of stock, one carrot, an onion stuck with a clove, one gill of white wine, one ounce of butter, a bouquet garni, and a few peppercorns ; season with a little salt, cover it over and simmer slowly over the fire for about an hour. When done take up the salmon, strain the stock into a small saucepan, add one ladleful of Espagnole sauce (No. 236) and one of tomato sauce (No. 271) ; let boil for ten ■ minutes, skim well, stir in two pats of fresh butter, a tea'spoonful of anchovy paste, the juice of a lemon, and pass through a tammy cloth. Have ready a garnishing consisting of twenty-four small poached fish quenelles, made with whiting forcemeat (No. 400), twelve mushroom heads, eight crayfish tails, eight cooked oysters, and three sliced truffles

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