Salmon a la Geneve

Ingredients

• slices of salmon
• Salt
• dip them in oil
• cover them with breadcrumbs
• shallots chopped
• some vinegar
• three or four yolks of eggs
• three or four tablespoonfuls of oil
• lemon juice
• chopped parsley
• tarragon

Method

1. 1

   Boil the salmon slices in salt and water until bones can be removed easily.

2. 2

   Salt and dip in oil, cover with breadcrumbs, and grill.

3. 3

   Serve with a sauce made from shallots, vinegar, yolks, oil, lemon juice, parsley, and tarragon.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 36. The excerpt below is the record exactly as published.

Salmon a la Geneve Boil slices of salmon in salt and water till the bones will draw out easily. Salt and dip them in oil, then cover them with breadcrumbs and place them on a gridiron which has been oiled and warmed. When cooked place on a dish and sprinkle all over with shallots chopped, and put into a stewpan with some vinegar, and boil till vinegar is reduced one half ; when nearly cold add three or four yolks of eggs off the fire and three or four tablespoonfuls of oil ; add lemon juice and chopped parsley and tarragon

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