Dame de Saumon a la National

Ingredients

• About 3 lb. salmon (tail-piece)
• 1 carrot
• 1 onion
• 1 turnip
• a bouquet of herbs
• 1 small piece of celery
• 6 peppercorns
• 1 quart of fish stock
• 2 small cucumbers
• 1 gill Chablis
• 3 or 4 potatoes
• salt
• parsley
• 2 oz. butter
• 1 oz. flour
• 1 gill of milk
• grated nutmeg
• pepper
• 1 tablespoonful of cream

Method

1. 1

   Cut the fish into slices about half an inch thick.

2. 2

   Butter a saute-pan, cut up the carrot, turnip, celery, and onion into thin slices.

3. 3

   Line the saute-pan with these, put in the fish, season with salt; cover with the remainder of vegetables, add the peppercorns and herbs; moisten with fish stock and Chablis; cover with buttered paper and cook in a slow oven for about thirty minutes.

4. 4

   Prepare a white roux with butter and flour, strain in the stock left from the fish, add boiling milk and cucumber trimmings.

5. 5

   Let it boil, simmer for twenty minutes, pass through a sieve, finish with cream, season, and pour over the fish.

6. 6

   Garnish with parsley and serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 161. The excerpt below is the record exactly as published.

Dame de Saumon a la National. — About 3 lb. salmon ( tail-piece ), 1 carrot, 1 onion, 1 turnip, a bouquet of herbs, 1 small piece of celery, 6 peppercorns, 1 quart of fish stock, 2 small cucumbers, 1 gill Chablis, 3 or 4 potatoes, salt, parsley, 2 oz. butter, 1 oz. flour, 1 gill of milk, grated nutmeg and pepper, 1 tablespoonful of cream

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