Salmon Imperial Fashion
From Cassell's dictionary of cookery, 1892
Serves 8
Serve with mayonnaise and ravigote sauces.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1671. The excerpt below is the record exactly as published.
almon, Imperial Fashion (Careme's recipe) . — The fish being cleaned, throw salt in the inside, and rub some on the outside ; three hours after wash it in several waters, drain and ■w-ipe it, and fill the interior with a forcemeat of whitings. Keep the fish in its first shape, and lay it "in a fish-kettle with a ilircpoix- mois- tened with two bottles of champagne wine (the head should be tied) and as much fish stock. Wlien it boils cover it with a large sheet of strong paper, buttered, and let it boil slowly for an hour, then let it cool in its braze ; take it up afterwards on the di-ainer, nearly remove all the skin from it, and glaze the best side with a light fish glaze, to which you have added some craj'fish butter. Slide it carefully on the dish upon a napkin, and surround it with parsley, on which place a row of crayfish ; afterwards, with a row of the livers of buibots or carp roes, dressed as usual ; when serving, garnish it with eight hatelets of aspics
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