Salmon a la Danois

Ingredients

• a salmon
• a little salt
• melted butter
• anchovy butter

Method

1. 1

   Cut the salmon into slices, boil in salted water, and dish in original form.

2. 2

   Garnish with boiled potatoes and serve with melted butter mixed with anchovy butter.

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 1655. The excerpt below is the record exactly as published.

Salmon is in season from the beginning of February to the end of August. It is cheapest in July and August. No other fish can be cooked in so many different ways. It requires to be well done ; when imderdressed it is wholly uneatable. Salmon (a I'Allemande). — Cut the fish into slices two inches thick, leaving a small portion of fish to the head and the tail four inches long ; take away all the blood from the inside, throw some salt over the slices very equallj', and half an hour afterwards turn them. Leave them thus for nftoen or twenty minutes. tlieu wa.sh and drain them upon napkins ; butter a fish-strainer, place the slices upon it flat, and cover the greater part of the flesh with slices of lemon cut very thin and the pips taken out ; add here and there four large shallots sliced, whole white pepper, and parsley roots cut in fillets. Two hours before serving put the fish into the kettle, and place it over a bed of live ashes with fire also at the top ; thirty or forty minutes after uncover the fish, and observe that it should be firm if done sufiiciently. Take it off, uncover, and let it cool. When serving, take away the shallots and a great part of the parsley roots, dish the salmon on a napkin, com- mencing with the head and afterwards putting down the slices according to their size, to form the fish of its original shape, and surround it with small groups of parsley ; having dished it, pour into the kettle four spoonfuls of hot con- somme to collect all the essence of the salmon, which pass through a silk sieve. Let this be well seasoned, and serve it in boats. — Car vine, 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, pour the sauce over the fish, and a mazarine sauce over the quenelles ; serve very hot. To make the sauce a la ]\Iazarine, have all the spawn from two fine hen lobsters; if not sufficient, get some live spawn from the fishmongers', making altogether about two ounces, pound it well in the mortar, and mix it with half a pound of fresh butter; rub it through a hair sieve, place it upon ice till firm, then put it in a stew- pan with the yolks of four eggs, a little pepper, half a tea-spoonful of salt, and four table- spoonfuls of lemon-juice, place it over the fire, and proceed as for Dutch sauce, adding the same quantity of melted butter and also two tea-spoonfuls of essence of anchovy. Pass it through a tamis into a clean stewpan to make it hot. Salmon (a la Danois — Danish mode). — Cut the salmon in slices as directed in the recipe Salmon a I'Allemande, boil it in water with a little .salt, and dish it in its original form, as directed in the receipt named ; garnish with potatoes plain boiled, and serve in sauce-boats melted butter mixed with anchovy butter. Salmon (a la Genevese). — Divide a mode- rate-sized salmon into three parts. Boil these in the usual way, and when they arc done SAL ( 800 ) SAL enough scrape the scales from the salmon, and lay the pieces in a line on a dish about an inch apart from one another. Have ready i^rcpared some good genevese sauce, pour some of this over the fish, and send the rest to table in a tureen. The sauce may be prepared as follows : — Mince finely a quarter of a pound of un- dressed lean ham. Put this into a saucepan with the red part of a small carrot scra])ed to pulp with a sharp knife, a blade of mace, three cloves, a bunch of parsley, a sprig of thyme, and a slice of fresh butter. Cover the saucepan closely, and let its contents steam very gently for three-quarters of an hour. Dredge a tea- spoonful of flour over the preparation, rub out the lumps, then moisten the whole very gradually with a pint of good veal stock. Simmer the sauce an hour longer, strain, and skim it, put it into a clean saucepan, add a spoonful of brown thickening, and when it is smooth and thick add two table-spoonfuls of lemon- juice, a tea- spoonful of essence of anchovies, a wine-glassful oi good sherry, and a little salt

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