Mayonnaise of Salmon

Ingredients

• the fish
• a little salt
• a little lemon
• Mayonnaise Sauce (page 118)
• a block of aspic jelly
• cucumber
• tomatoes
• red chillies
• lobster coral
• hard boiled eggs
• any green salad

Method

1. 1

   Scale and clean the fish, put it into plenty of boiling water containing a little salt and lemon, boil gently for 8 to 10 minutes per pound.

2. 2

   Lift out to drain, remove the skin, and when cold cover entirely with Mayonnaise Sauce.

3. 3

   Dish on a block of aspic jelly, garnish with cucumber, tomatoes, red chillies, lobster coral, hard boiled eggs, or any green salad.

Nutrition per serving

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 5. The excerpt below is the record exactly as published.

MAYONNAISE OF SALMON. Scale and clean the fish, put it into plenty of boiling water containing a little salt and lemon, boil gently, 15 allowing 8 to 10 minutes to each pound according to the size of fish ; lift out to drain, remove the skin, and when cold cover entirely with Mayonnaise Sauce (page 118). Dish on a block of aspic jelly, or chopped aspic (page 89); garnish prettily with cucumber, tomatoes, red chillies, lobster coral, hard boiled eggs, or any green salad. Salmon steaks may be steamed and dressed when cold in the same way ; also trout. No. 25. SALMON STEAKS WITH CUCUMBER. 2 or 3 salmon steaks about 1 inch, thick pint good brown stock dessert spoonful of tarragon vinegar Salt, pepper, cayenne, and lemon juice 1 oz. butter 2 or 3 inches cucumber A little minced tarragon and chervil or parsley Wipe the steak dry, sprinkle with pepper, salt, and lemon juice, lay in a buttered tin, pour round the stock, cover with buttered paper, bake 20 minutes ; when done remove into a hot dish ; strain the gravy into a pan, add the vinegar, and gradually stir in 1 oz. butter ; add season- ing, chopped tarragon and chervil or parsley, pour over and round the steaks. Cut the cucumber in small shreds about 1 inch long, season with vinegar, salt, and pepper, and put a pile on each steak, and serve. No. 26. BOILED SOLES. For boiling select large soles ; clean, skin, and trim 16 them; sprinkle with lemon juice, drop into boiling water for about six or seven minutes ; drain, dish hot, and sprinkle with lobster coral and garnish with tufts of parsley and cut lemon. Serve with it melted butter (page 114); or any good fish sauce. No. 27. FILETS DE SOLE A LA CARDINAL. 2 soles about 1 lb. each Salt, pepper, and cayenne 2 pirn cream A little lemon

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