Filet de Saumon d la Fuchesse

Ingredients

• 2£-3 lb. salmon (tail-piece)
• 1| oz. butter
• a small glass white wine
• 12 preserved mushrooms
• mushroom liquor
• 1 teaspoonful lemon-juice
• 1 gill icell reduced Espagnole sauce
• 2 ripe but firm tomatoes
• chopped parsley
• 1 teaspoonful anchovy essence
• mashed potatoes
• 2 yolks of eggs
• seasoning

Method

1. 1

   Remove the skin from the fish, take off the fillets, place in a buttered saute-pan, season with pepper, salt, and cayenne.

2. 2

   Add wine, mushroom liquor, and lemon juice, cover with buttered paper, and cook in a moderately heated oven for 15-18 minutes.

3. 3

   Prepare mashed potatoes with butter and yolks, arrange on a dish, place the cooked fish on top, garnish with mushrooms and tomatoes, and serve with more sauce.

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.

Filet de Saumon d la Fuchesse. — 2£-3 lb. salmon (tail-piece), 1| oz. butter, a small glass white wine, 12 preserved mushrooms, mushroom liquor, 1 teaspoonful lemon-juice, 1 gill icell reduced Espagnole sauce (No. 236), 2 ripe but firm tomatoes, chopped parsley, 1 teaspoonful anchovy essence, mashed potatoes, 2 yolks of eggs, seasoning

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