Salmon au Bleu

Ingredients

• slices of salmon
• half a pint of port wine
• carrots
• onions
• four cloves
• a couple of bay-leaves
• a handful of parsley
• a few sprigs of thyme
• salt
• pepper

Method

1. 1

   Boil salmon with port wine, carrots, onions, cloves, bay leaves, parsley, thyme, salt, and pepper until flesh separates from bone.

2. 2

   Serve with a butter sauce.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 90. The excerpt below is the record exactly as published.

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

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