Salmon à la St. Marcel

Ingredients

• boil them in a pint of water
• two ounces of butter
• a teaspoonful of essence of anchovies
• one of good mushroom catsup
• half as much lemon-juice or chili vinegar
• a half saltspoonful of pounded mace
• some cayenne
• a very little salt
• half to a whole pint of shrimps

Method

1. 1

   Separate cold boiled salmon into flakes, boil the bones in water for half an hour, strain, and add butter mixed with flour.

2. 2

   Once boiling, add essence of anchovies, mushroom catsup, lemon juice, mace, cayenne, and salt.

3. 3

   Add shrimps and heat slowly without boiling.

4. 4

   Serve hot.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 82. The excerpt below is the record exactly as published.

SALMON 1 LA ST. MARCEL. Separate some cold boiled salmon into flakes, and free them en- tirely from the skin ; break the bones, and boil them in a pint of water for half an hour. Strain off the liquor, put it into a clean saucepan and stir into it by degrees when it begins to boil quickly, two ounces of butter mixed with a large teaspoonful of flour, and. when the whole has boiled for two or three minutes add a teaspoonful of essence of anchovies, one of good mushroom catsup, half as much lemon-juice or chili vinegar, a half saltspoonful of pounded mace, some cayenne, and a very little salt. Shell from half to a whole pint of shrimps

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