nut-freeegg-freesoy-free
Salmon a la Genevese
From Cassell's dictionary of cookery, 1892
Serves 6
Serve with extra sauce in a tureen.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1657. The excerpt below is the record exactly as published.
almon (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 or cayenne
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.