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Salmon a la Braise
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 91. The excerpt below is the record exactly as published.
Salmon a la Braise. Slit a large eel oj^en, take out the bone and remove the meat from it. Chop the meat fine with tAvo anchovies, some lemon-peel cut fine, a little pepper and grated nutmeg, with some parsley and thyme cut small, and the yolk of an egg boiled hard. Mix them all together, and roll them up in a piece of butter. Then take a large jiiece of fine salmon, or a salmon trout, and put this forcemeat into the belly of the fish. Sew it up, and lay it in an oval stew-pan that will just hold it. Next put half a j)ound of fresh butter into a stew- pan, and when it is melted shake in a little flour. Stir it till it is a little brown, and put to it a pint of fish broth and a pint of Madeira. Season with pepper, salt, mace, and cloves, and put in an onion and a bunch of sweet herbs. Stir all together and put it to the fish ; cover it very close, and let it stew. When the fish is almost done, put in some fresh and pickled mushrooms, truffles, or morels, cut in pieces, and let them stew till the flsh is quite done. Take up the salmon carefully, lay it in a dish, and put the sauce over it. 21. Salmon Souchet. Scale and wash the fish in cold water Avith a little salt, then cut it in slices about a quarter of an inch thick, place them in a saucepan and cover with good fish stock. Put to them some sliced onions and a bunch of herbs, and FISH. Ud simmer gently for eight or ten minutes. Strain the Hquor, and boil it down to half the quantity ; then clarify it, and add aspic, also a little carrot and turnip, cut as if for Julienne soup (p. 80). Blanch them till tender, and mask the fillets with them. Then sprinkle with chervil and tarragon, and dish on a border of aspic jelly. The best salmon SDUchet in the Avorld is served at the Ship Hotel, Greenwich. 22. Salmon Pudding. Take a pound and a half of salmon, pound and pass through a sieve. Have ready mixed some bread-crumbs, two ounces of butter, three eggs ; add this to the pounded fish ; also half a pint of cream; season, and place in a buttered mould. Steam for twenty minutes, turn out, and serve with a good sauce, and garnish with prawns. 23. Fillets of Turbot a la Creme. This is a splendid entree of desserte. When your turbot is returned from table, immediately take up the fillets and skin them ; you must do this while they are hot, as it Avill occasion a great waste to trim them when cold. The next day you must scollop your fillets as equally as possible. Have a vvdiite cream quite hot ; put the fillets into it, keep them hot, and in due time send them up in a dish garnished with fi bordering of puff paste, or in a vol-au-vent. The cream sauce may be made in two different ways: First, if you have Bechamel in the larder, put into a stew-pan three spoonfuls of it, a quarter of a pound of fresh butter, two spoonfuls of very good cream, some salt and a little Nepaul pepper ; mix the whole well, and put either the sauce 150 THE THOBOUGE GOOD COOK. over the iisli or the fish into the sauce, if it is for a vol- aii-vent. If you have no Bechamel, put into a stew-pan a tablespoonful of flour, a quarter of a pound of butter, two or three spoonfuls of cream, a little pepper, and a small bit of glaze. Do not let this sauce l>oil — only heat it till it is thick. 24. Gratin of Fillets of Turbot. Cut a few slices of bread, one inch broad and a quarter of an inch thick. Dip them into an omelette of a single egg. Stick them on the border of a dish, Avhich lay on the corner of a little stove. Turn the dish when you have completed the circle, put a spoonful or two of smooth brown sauce, and let it "gratin" in the centre of the dish. Next take more of the same sauce, to which you add a quarter of a jDound of butter, and mix this on the stove without boiling. Keep this sauce thick ; pour into it a little thick cream ; season it Avell ; put your scollops into the sauce, and the whole into the dish in Avhich you have " gratined " the sauce. Now level with your knife, and strew crumbs of bread over the scollops equally ; heat a bored ladle, jxit a lump of butter into it, and baste the scollops with it ; give them another coat of crumbs of bread, baste them a^-ain, and let them o-et a good colour with the salamander. When the "gratin" has got a good colour, take off the slices of bread that you had previously stuck round the dish, to make room for others that have been fried in butter of a fine colour. If you have a deep dish, the first border will not be wanted : only the second, which makes the dish look better. If you trim and fry your bread nicely, it makes a handsome entree. FISIL 151 25. To Dress a Turbot with Capers. Having washed and dried a small turbot well, put into a stew-pan some thyme, parsley, sweet herbs, and an onion sliced. Then lay the turbot in a stew-pan, which should be just large enough to hold it, and strew over the fish the same herbs that are under it, with some chives and sweet basil. Then pour in an equal quantity of white wine and white-Avine vinegar, till the fish is covered. Strew in a little bay-salt with some Avhole pepper, and set the stew-pan over a gentle stove, increasing the heat by degrees till the iish is done. Then take it off' the fire, but do not take out the turbot. Set a saucepan on the fire with a pound of butter, two anchovies
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Cook this with the app: pantry check, scaling, and the assistant.