Dame de Saumon a la Ravigote

Ingredients

• About 2| lb. middle cut of salmon
• 1 onion
• 1 carrot
• a small bunch of parsley
• 1 gill French wine vinegar
• ravigote butter (No. 398)
• aspic jelly (No. 88)
• 1 oz. fresh butter
• 2 hard-boiled eggs
• ^ pint cooked peas
• 1 truffle
• some French gherkins for garnish
• peppercorns
• salt

Method

1. 1

   Wipe the fish, salt it well, and put it in a fish-kettle with sufficient hot water to cover.

2. 2

   Add the vinegar, peppercorns, sliced onion and carrot, and parsley.

3. 3

   Bring it slowly to a boil, and keep at the boiling-point until tender.

4. 4

   Let the fish remain in the water until cold, then strain carefully, place it on a cloth, remove the skin and put on a small board.

5. 5

   Mask the surface with a layer of ravigote butter, put it on the ice to set, then cover with a layer of half-set aspic jelly.

6. 6

   Decorate the sides with ravigote butter and fresh butter, ornament with green peas and fancifully cut slices of gherkins and truffles.

7. 7

   Fill the centre with a little green salad or a macedoine of cooked vegetables.

8. 8

   Cut the eggs into quarters and garnish the sides with them, alternately with little heaps of green peas and chopped aspic jelly.

9. 9

   Serve with a boat of Tartare sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 200. The excerpt below is the record exactly as published.

me de Saumon a la JRavif/ote. — About 2| lb. middle cut of salmon, 1 onion, 1 carrot, a small bunch of parsley, 1 gill French wine vinegar, ravigote butter (No. 398), aspic jelly, (No. 88), 1 oz. fresh butter, 2 hard-boiled eggs, ^ pint cooked peas, 1 truffle, and some French gherkins for garnish, peppercorns, salt

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