Salmon a la Genevoise

Ingredients

• a good slice of salmon
• mushrooms
• shallots
• parsley
• salt
• spice
• a little red wine
• some broth
• two spoonfuls of flour
• a piece of butter

Method

1. 1

   Stew salmon with mushrooms, shallots, parsley, salt, spice, red wine, and broth.

2. 2

   In another pan, melt butter with flour and moisten with salmon liquor, boil until reduced, pour over fish, and serve.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 89. The excerpt below is the record exactly as published.

Salmon a la Genevoise. Put into a stCAV-pan a good slice of salmon, with mush- rooms, shallots, and parsley chopped fine, salt, and spice ; add a little red wine and some broth. When stewed put into another stew-pan a piece of butter, rolled in two spoonfuls of flour, which moisten with the liquor of the salmon, and lU THE THOEOUGE GOOD COOK. let it boil till reduced ; pour it over the fish, and serve. A little anchovy butter will improve this sauce. 11. Slices of Crimped Salmon Broiled, with Caper Sauce. Marinade or soak your slices of salmon in a little olive oil, with salt and pepper. Three-quarters of an hour before you send up, broil them on a very slow fire, on both sides. When they are done, take off" the skins and drain them on a clean towel to draw out all the oil. Dish, and cover with the caper sauce. Let it be understood that your gridiron must be put on a slope, with a false bottom under the fore-feet to receive the oil, for if this should fall into the fire, the smoke would spoil the fish, besides filling the kitchen with stench. 12. Crimped Salmon au Naturel. Have two quarts of water boiling in a stew-pan, with six ounces of salt, in which place two slices of crimped salmon ; if more than two are wanted, a proportionate addition must be made to the water. Boil quickly for eighteen minutes ; try the bone in the middle, and if it leaves easily, your fish is done ; don't leave it soddening in the water after it is done, or it will lose its aroma ; but if you are not quite ready to dish it up, cover it with a wet unstarched napkin and stand it in 3'our hot-closet. Dish it up prettily garnished with fresh parsley; but if I were you, I would dish it up neither on a starched napkin nor on paper. I don't like starch in a dissolved or sticky form. The fish looks quite as well on a strainer. You can serve either lobster or shrimp sauce with it. I have given one of the simplest recipes for dressing this FISH. Uh- splendid fish, because, as a rule, you will begin to eat salmon about the end of April, and your taste will then be innocent enough to enjoy it in its most unadorned form. But if you dine out, or give dinners frequently during the season, your palate will become more and more cloyed, until about the beginning of July you will get satiated with and sick of salmon altosfether. 13. Salmon au Bleu. Put some slices of salmon in a fish-kettle with half a pint of j)ort wine, carrots cut m slices, onions also sliced, four cloves, a couple of bay-leaves, a handful of parsley, a few sprigs of thyme, salt, and jDepper ; let it boil very gently ; it is done when the flesh will easily leave the bone. It must be covered by the liquor in which it is boiled. If served as an entree, take off the skin when the fish is done, and mask it with a good butter sauce, in which put capers, sliced gherkins, and a little anchovy butter. 14. Salmon Fritters. Cut some cold boiled salmon ; pound some boiled potatoes, moistened with cream, and the yolk of an Q^g beaten ; mix all together and make it into small fritters, and fry these of a light brown in fresh lard, or beef-dripping ; serve them with hard-boiled eggs, cut in quarters. For sauce, melt two ounces of butter, with a little cream and flour mixed, and add, when it is hot, a dessertspoonful of soy, and two of mushroom catsup. K 146 THE THOBOUGH GOOD COOK. 15. Baked Salmon. Clean, and cut the fish mto shoes; put it in a dish, and make the following sauce : — Melt an ounce of butter, kneaded in flour, in a pint and half of gravy, with two glasses of port wine, two tablespoonfuls of catsup, two an- chovies, and a little cayenne. When the anchovies are dis- solved, strain and pour the sauce o^'er the fish, tie a sheet of buttered paper over the dish, and bake in an oven. Trout answer well dressed in this way. 16. Roast Salmon. Get a sufficient quantity of salmon in one piece, remove the bones, and cut it in pieces the size of an egg ; sprinkle sufficient salt and pepper over, Avith a handful or two of j)arsley chopped fine, and let them remain for about an hour, then pass them on skewers with a bay-leaf between each piece, put them before a moderate fire, and turn until they are nicely browned ; dish up tastefully, with some parsley and one or two lemons cut in quarters round them, and serve hot. Other fish may be cooked in the same way. 17. Salmon, Matelote Sauce. Make a marinade, in which stew the salmon. AVhen it is done, pick off the scales carefully. Pour the marinade over the salmon to keep it hot. Then make a sauce in the following manner:— Put a good bit of butter and two spoonfuls of flour in a stew-pan, and make a brown sauce. When it begins to colour, throw four or six onions into your sauce, and let them melt ; keep stirring Avith a av ooden spoon. Then moisten with a pint of red wine ; add a few spoonfuls FISH. 147 of the marinade in Avhicli you have stewed the sahnon, some trimmings of mushrooms

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