Salmon à la Montpelier

Ingredients

• grilse makes the best looking dish
• a piece of the grease-proof paper
• a carrot
• onion
• a bunch of herbs
• a few peppercorns
• a little salt
• a few drops of vinegar

Method

1. 1

   Scrape away all the scales, and wrap the fish in a piece of the grease-proof paper, and place it into boiling water, which should have a carrot, onion, a bunch of herbs, a few peppercorns, and a little salt, and a few drops of vinegar.

2. 2

   After letting it come to the boil, draw the pan to the side of the fire and let it simmer, allowing ten minutes to each pound of fish.

3. 3

   Leave the fish in the water till it is cold then remove the paper and arrange the fish on a block of aspic jelly, or a rice socle about an inch high.

4. 4

   Colour a little liquid aspic with greening, and brush the fish over with it, or mask it with green mayonnaise.

5. 5

   Garnish the fish with Montpelier butter with a large forcing bag, and a rose pipe.

6. 6

   Place chopped aspic all around the dish, and ornament with small sprigs of chervil and red chillies.

7. 7

   Set with aspic jelly.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 79. The excerpt below is the record exactly as published.

Salmon a la Montpelier. — grilse makes the best looking dish. Scrape away all the scales, and wrap the fish in a piece of the grease-proof paper, and place it into boiling water, which should have a carrot, onion, a bunch of herbs, a few peppercorns, and a little salt, and a few drops of vine- gar. After letting it come to the boil, draw the pan to the side of the fire and let it simmer^ allowing ten minutes to each pound of fish. Leave the fish in the water till it is cold then remove the paper and arrange the fish on a FISH 115 block of aspic jelly, or a rice socle about an inch high. Colour a little liquid aspic with greening, and brush the fish over with it, or mask it with green mayonnaise. Garnish the fish with Montpelier butter with a large forcing bag, and a rose pipe. Place chopped aspic all round the dish, and orna- ment with small sprigs of chervil and red chillies. Set with aspic jelly. Salmon a la Salisbury. — Take a small salmon, scrape away all scales and wrap the fish in a piece of greasy paper, and place it into boiling water, with a carrot, a little salt, onion, a bouquet of garni, a few peppercorns, and a few drops of vinegar

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