Salmon Mayonnaise

Ingredients

• a piece of salmon weighing about five pounds
• a moderate-sized carrot
• four shallots
• a handful of parsley
• a sprig of thyme
• a sprig of chervil
• a bay-leaf
• a tea-spoonful of salt
• a slice of fresh butter
• about four ounces of oil
• a tea-spoonful of plain vinegar
• a tea-spoonful of tarragon vinegar

Method

1. 1

   Steam carrot, shallots, parsley, thyme, chervil, bay leaf, salt, and butter for 4-5 minutes.

2. 2

   Add boiling water and wine to cover fish, then add salmon.

3. 3

   Boil quickly, skim, and simmer until done.

4. 4

   Serve with mayonnaise sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1674. The excerpt below is the record exactly as published.

almon, Mayonnaise of.— Mayonnaise of salmon consists of salmon boiled and then allowed to go cold, served with salad and mayonnaise sauce. It is a dish which is very highly esteemed, and one which affords ample scope for the display of the artistic faculty. The salmon may be boiled and dished whole, or it may be divided into flakes two inches, long and an inch wide. Instructions for both methods are here given. The salmon may be ])oilod in the usual way, or for a superlative dish it may be dressed as follows: — Put a moderate-sized carx-ot sliced into a saucepan with four shallots, a handful of parsley, a sprig of thyme, a sprig of chervil, a bay-leaf, a tea-spoonful of salt, and a slice of fresh butter. Steam the ingredients for four or five minutes, then pour in as much boiling water as will barely cover the fish, and add two glassfuls of light wine. Put in a piece of salmon weighing about five pounds, let it boil up quickly, skim the liquor, then draw the saucepan "back a little, and simmer the fish gently till it is done enough; drain it, and leave it till cold. If the salmon is to be served whole, dish it on a napkin, garnish round with small salad and crayfish, and stick prawns and parsley into the salmon with silver skewers. Send mayon- naise sauce to table in a boat. "When the salmon is to be broken up, boil it, let it get cold, remove the skin and bone, and divide into neat pieces. Trim these neatly, and if plainly boiled, season each one with oil, vine- gar, pepper, and salt. Trim and wash two large lettuces or any other salad. Dry the leaves perfectly by shaking them in a napkin held by the four comers. Shred them finelj-, put a layer of salad in a bowl, place on this two table-spoonfuls of the sauce, and then part of the salmon, vnth a little more sauce, and roj^eat until all the ingredients are used. Ornament the toj) with slices of fresh cucumber, garnish the base with a border of hard-boiled eggs, prawns, (S:c.,and let a trellis-work of beetroot rest upon the eggs. The decoration of this dish may be SAL ( 809 ) SAL vaxied indefinitely, ilake the sauce as follows : — Put the yolk of an egg, freed from white, into a basin, add pepper and salt, and stir in very gradually about four ounces of oil. The oil should be dropped in at first, and well beaten between every addition. The success of the sauce depends upon this being done. After every eighth tea-spoonful of oil put in alter- nately a tea-spoonful of plain vinegar and a tea-spoonful of tarragon vinegar

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