Salmon a l'Amiral

Ingredients

• a small salmon
• four onions
• six tablespoonfuls of salad oil
• two glassfuls of port wine
• three cloves
• one blade of mace
• a sprig of thyme
• one bay-leaf
• one tablespoonful of salt
• two tablespoonfuls of sugar
• twenty spoonfuls of brown sauce
• six of brown gravy
• one ounce of anchovy butter
• two spoonfuls of Harvey Sauce
• a border of mashed potatoes
• a border of quenelles of whiting
• a prawn

Method

1. 1

   Truss the salmon in the shape of an S and boil.

2. 2

   Prepare a sauce by frying onions, adding port wine, spices, and sauces, then reducing.

3. 3

   Finish with anchovy butter and Harvey Sauce.

4. 4

   Serve with a border of mashed potatoes and quenelles topped with prawns.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1656. The excerpt below is the record exactly as published.

Salmon (a I'Amiral — Soyer's recipe). — Truss a small salmon in the form of the letter S, and boil it in the usual way ; dish it without a napkin, and have ready the following sauce : — peel four onions, cut them in slices, and put them into a stewpan with six table-sp<3onfuls of salad oil ; fry them a light brown colour, then pour ofi: the oil, and add two glassfuls of port wine, three cloves, one blade of mace, a sprig of thyme, a bay-leaf, one table-spoonful of salt, two table-spoonfuls of sugar, twenty spoonfuls of brown sauce, and six of brown gravy ; re- duce it over a sharp fire for a quarter of an hour, rub it through a tamis, and place it again in a stewpan ; boil it again a shoit time, and finish with one ounce of anchovy butter and two spoonfuls of Harvey Sauce ; then place a border of mashed potatoes round the fish, upon which dish a border of quenelles of whiting, and upon every other quenelle stick a prawn

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