Salmon à la Boulanger

Ingredients

• some slices of small salmon (grilse)
• a lobster
• a few drops of essence of anchovy
• a dust of cayenne
• thick cream
• plenty of lobster spawn

Method

1. 1

   Take some slices of small salmon (grilse), boil them and let them get cold.

2. 2

   Arrange them, one overlapping the other, straight down the middle of the dish.

3. 3

   Take a lobster, cut it very small, add a few drops of essence of anchovy, and a dust of cayenne; and mix well with thick cream and plenty of lobster spawn, which has been rubbed through a fine sieve.

4. 4

   Mask the top of each slice of salmon thickly with this mixture; then sprinkle some finely chopped aspic over each, and decorate with two or three chervil leaves.

5. 5

   Around the salmon arrange a wreath of cucumber shred into julienne strips, with mayonnaise poured over it.

6. 6

   Here and there place a spray of chervil.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 78. The excerpt below is the record exactly as published.

Salmon a la Boulanger. — Take some slices of small sal- mon (grilse), boil them and let them get cold. Arrange 8 114 THE housewife's EEFEHEE them, one overlapping the other, straight down the middle of the dish. Take a lobster, cut it very small, add a few drops of essence of anchovy, and a dust of cayenne ; and mix well with thick cream and plenty of lobster spawn

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