Salmon Montpelier

Ingredients

• about eight pounds from the middle of a large salmon
• one-fourth pound of butter
• a bunch of thyme
• half a dozen bay leaves
• three quarts of stock
• two quarts of water
• one-half bottle of chablis
• four ounces of butter
• a small quantity of cayenne pepper

Method

1. 1

   Place salmon in a braising pan with carrots, onions, butter, thyme, bay leaves, stock, and water.

2. 2

   Simmer for an hour.

3. 3

   Blend chives, parsley, anchovies, butter, and cayenne.

4. 4

   Spread on cooked salmon, garnish with lobster spawn, truffles, parsley, and aspic jelly, and serve.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 66. The excerpt below is the record exactly as published.

small quantity of cayenne pepper, and squeeze some lemon juice over them. Spread a folded napkin or an ornamental dish-paper over a hot dish, arrange the fingers of toast neatly on it, garnish with a border of nicely picked and washed watercress, and serve. The above makes a very tasty breakfast dish and is very quickly prepared. Sardines and Anchovy Toast. Clean well three anchovies, put them into a mortar with one teaspoonful of an- chovy paste, one ounce of butter and a seasoning of cayenne pepper and gyrated nut- meg and pound them to a smooth paste, then pass it through a fine hair sieve. Tout SIDE DISHES. 141 me thin slices of bread and cut them into pieces about the breadth and length of a •dine. Wash some sardines in hot water, wipe them dry, divide into fillets by litting them down the back and take the bone out. Spread the pounded anchovy the toast and lay a filleted sardine on top of each piece. Pile the pieces of toast a dish in couples, crossing one another like lattice work and garnish the dish with opped hard-boiled eggs. Shrimp Toast. Fry some slices of crumb of bread in butter, then cut them into rounds with a un two-inch cutter. When cold, mask the fried rounds with shrimp butter, arrange star of trimmed shrimp's tails on the top of each and sprinkle a little chopped pars- f in the center. Arrange the toasts on a dish over which has been spread a folded pkin. Salmon Montpelier. Cut about eight pounds from the middle of a large salmon, put it into a braising- n with a few sliced carrots and onions, one-fourth pound of butter, a bunch of ^me, basil, and half a dozen bay leaves, three quarts of stock, two quarts of water, d one-half bottle of chablis. Place the pan over the fire until the liquor begins to il, then move it to the side and simmer it gently for an hour. Blanch in equal antities some chives and parsley, place them in a mortar with one or two boned chovies, and pound them well together with four ounces of butter

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