Salmon, Boiled (a la Marechal)

Ingredients

• the fish
• a good and well-seasoned Mirepoix
• three bottles of champagne
• eight yolks of eggs
• one-fourth of their quantity of Parmesan cheese

Method

1. 1

   Strew salt on both sides of the cleaned fish, wash and drain it after two hours.

2. 2

   Place it on a buttered fish-strainer in a kettle with Mirepoix and champagne.

3. 3

   Boil and cover, then simmer in a slow oven for an hour and a half.

4. 4

   After boiling, cover with lukewarm butter mixed with egg yolks, press bread-crumbs mixed with Parmesan on top, and give it color in the oven.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1661. The excerpt below is the record exactly as published.

Salmon, Boiled (a la Marechal). — When the fish is cleaned, strew salt on both sides of it ; two hours after, perfectly wash, drain, and lay it upon a fish-strainer well buttered ; put it into the kettle with a good and well-seasoned Mire^Mix, moistened with three bottles of cham- pagne. Place it over a quick fire, and Avhen it boils throw the liquor well upon the fish ; cover, and put it into a slow oven to simmer. Every twenty minutes see that the boiling is slow and regular, and mask the fish with the Mirepoix ; give it an hour and a half's boiling; then take it up, cover it "«ath butter made lukewarm and mixed with eight yolks of eggs passed through a tamis. Strew bread-crumbs mixed with one- fourth of their quantity of Parmesan chees

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