Salmon a la Genevoise

Ingredients

• two slices of salmon
• a moderate-sized onion
• two shallots
• a bunch of parsley
• a sprig of thyme
• two bay-leaves
• a small blade of mace
• a little pepper
• a little salt
• half a tumblerful of sherry or madeira
• half a pint of strong veal stock
• a tea-spoonful of essence of anchovies
• a tea-spoonful of brown thickening
• the strained juice of a lemon

Method

1. 1

   Stir the minced onion or shallots, parsley, thyme, bay leaves, mace, pepper, and salt over a gentle fire for ten minutes.

2. 2

   Moisten with sherry or madeira and simmer for half an hour.

3. 3

   Place salmon in a separate saucepan, strain sauce over it, and stew gently until it leaves the bone easily.

4. 4

   Pour off excess sauce, leaving enough to prevent burning.

5. 5

   Add veal stock, essence of anchovies, lemon juice, and brown thickening to the sauce.

6. 6

   Boil until smooth and thick, season with pepper and salt.

7. 7

   Serve salmon with sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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.

two shallots finely minced, a bunch of parsley, a sprig of thyme, two bay- leaves, a small blade of mace, and a little pepper and salt. Stir these ingredients over a gentle fire for ten minutes, then moisten gradually with half a tumblerful of sherry or madeira, -and let them simmer gently for half an hour. Take two slices of salmon a little more than an inch thick. Put them into a separate saucepan, and strain the sauce over them. Stew the fish gently in this, and when it is done enough, which it will be when it will leave the bone easily, pour off the sauce into another saucepan, leaving only as much as will keep the salmon from burning. Put with the sauce half a pint of strong veal stock, a tea-spoonful of essence of anchovies, the strained juice of a lemon, and •a tea-spoonful of brown thickening. Boil the sauce till it is smooth and thick, and add pepper and salt. Lift the salmon on a hot dish, pour part of the sauce over it, and send the rest to table in a tureen. Time, an hour and a quarter to an hour and a half. Probable cost for this quantity, 4s. SufiBcient for five or six persons. Salmon (a la Genevoise — L'de's recipe). — "Take a few shallots, some roots of parsley, a bunch of ditto seasoned with spices, thyme, baj^-leaves, and a few carrots. Let the whole be lightly fried in a little butter, then moisten with white wine (madeira in preference) . Let it boil for three-quarters of an hour. When this (called the marinade) is done, drain it through a tamis over the fish, which stew in this seasoning. As soon as the fish is suf- ficiently stewed, drain it, pick it well of all the scales, and return it into the vessel wherein it was boiled with some of the liquor to keep it hot. Now reduce some of the marinade with a little strong gravy or stock, skim all the fat off, and then throw in a good piece of butter kneaded in flour and a little essence of an- chovies, all which run over the salmon after having drained it. Some will have lemon-juice to it, which is a matter of taste." Salmon (a la Genevoise — another way). — Take a good slice of salmon, and put it in a fish- kettle with shallot, chopped parsley, mushrooms, salt, and spice to taste, and an equal quantity of broth and red wine. Boil the fish, and when done enough take it out ; have ready in a sauce- pan a piece of butter rolled in two spoonfuls of flour, thinned with some of the liquor of the fish, let this sauce boil, then pour it over the salmon, and serve. Salmon (a I'lndienne). — Prepare the cut- lets as for Salmon a la Milanaise. Dip them into clarified butter, and sprinkle over them a savoury mi.\ture, made with a table-spoonful of baked flour, a tea-spoonful of curry powder, and a pinch of salt. Fry in plenty of hot fat till the flesh will leave the bone easily, then drain the cutlets on blotting-paper, and serve on a hot dish, with sauce prepared as follows Ijoured over and around them : — Mince four shallots very finely, sprinkle a tea-spoonful of powdered sugar over them, and simmer till tender with a table-spoonful of good vinegar. Pour over them a quarter of a pint of stock, let the sauce boil, add a tea-spoonful of curry paste, a table-spoonful of pickle vinegar, and three table-spoonfuls of mixed Indian pickles cut into dice. Simmer for a few minutes, and serve. Time to broil the cutlets, fifteen to twenty minutes, according to thickness. Pro- bable cost, salmon, when plentiful. Is. to Is. 4d. per pound. Salmon ( a la Maitre d'Hotel). — Slice a moderate-sized onion into a dish. Put with it five or six small sprigs of parsley and a little pepper and salt, and pour over these a little good salad oil. Lay side by side in the marinade three slices of salmon one and a half inches thick. Let them remain for half an hour, and turn them over once during that time. Drain them, and broil over a gentle fire. Dish them neatly, garnish with plainly-boiled potatoes and green parsley, and send a little maitre d'hotel sauce to table with them. This sauce may be made as follows: — Work an ounce of flour smoothly with two ounces of fresh butter, and add a quarter of a pint of milk, and a little pepper, salt, and grated nut- meg. Stir the sauce over the fire till it is hot and smooth ; add a table-spoonful of chopped l^arslcy and the strained juice of half a lemon. A\Tien the sauce is on the point of boiling, pour it into the tureen, stir in it until dissolved a small piece of fresh butter, and serve. Time to broil the salmon, about half an hour. Probable cost. Is. per pound when in full season. Salmon ( a la Milanaise). — Take three or four slices of salmon, not over thick; split each one into halves, and take away the skin and bone. Dip the cutlets into sherry, lay them between sheets of buttered or oiled writing-paper which have been rubbed lightly with freshly-cut garlic, and twist the edges securely. Broil gently over a clear fire, and serve on a hot dish. Send to table with the fish a sauce prepared as follows: — Take two fil- leted anchovies and put them into a saucepan with a slice of fresh butter, two or three young onions finely minced, and a table-spoonful of minced mushroom. Stir these over the fio-e till SAL (801 ) SAL the onions bog-in to turn yellow, then dredge over them a table-si)oonful of iloui-, pour in a quarter of a pint of stoek and add a table- spoonful of chilli A'inegar, a spoonful of nnxed mustard, a little salt and cayenne, and half a glassful of sherry. Simmer the sauce till it is smooth and thick, stir in two spoonfuls of bruised capers, boil a minute or two longer, and serve. Time to broil the salmon, fifteen to twenty minutes, according to thickness. Salmon (a la Tartare). — Take two slices of salmon

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