Salmon a la Genoise

Ingredients

• a gill of salad-oil
• three ounces of butter
• two onions
• one carrot
• a dozen pepper-corns
• four cloves
• a handful of salt
• a bottle of white dry wine
• two quarts of water or fish broth
• three pounds of salmon

Method

1. 1

   Fry oil, butter, onions, carrot, bacon, pepper-corns, cloves, and salt for eight minutes.

2. 2

   Add wine and water/broth, simmer for half an hour, skim, and strain.

3. 3

   Boil salmon slices in this liquor for twenty-five minutes, strain, and serve with Grenoise sauce.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 78. The excerpt below is the record exactly as published.

SALMON A LA GENOISE. Prepare a liquor called " Court Bouillon " in the follow- ing manner : — Put a gill of salad-oil or three ounces of butter in a stewpan, with two onions and one carrot sliced, add a few trimmings of bacon or ham, a dozen pepper-corns, four cloves, a " bouquet garni," and a handful of salt ; fry these ingredients over the fire for eight minutes, stirring the while ; then pour in a bottle of white dry wine and two quarts of water or fish broth ; let it simmer for half an hour, skim, and strain through a sieve into a small fish- i84 PRACTICAL HOUSEHOLD COOKERY. kettle ; then put in three pounds of salmon

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