Salmon Puddings Romano

Ingredients

• a slice of salmon weighing rather less than a pound
• a small piece of onion
• a small piece of carrot
• a small piece of celery
• a small piece of parsley
• a small piece of thyme
• three-quarters of a pint of veloute sauce
• an ounce of leaf gelatine
• a gill of cream
• a little cayenne
• anchovy sauce

Method

1. 1

   Cook salmon in the oven with buttered paper.

2. 2

   Simmer skin and bone in stock with onion, carrot, celery, parsley, and thyme for 45 minutes.

3. 3

   Strain into veloute sauce with cayenne and anchovy sauce, reduce until thick, add cream, boil, and strain.

4. 4

   Cut salmon into dice, mix with cucumber and white sauce, chill, form into balls, mask with sauce, sprinkle with lobster coral, and garnish.

Nutrition per serving

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 12. The excerpt below is the record exactly as published.

a little cayenne, and some pale aspic jelly. Garnish with sliced lemon and watercress. Prawns montes au Naturel Take a large lemon, cut off one end so that the lemon will stand, and cover it all over with prawns, sticking the hard part of the antennae into the lemon. Fill up all interstices with parsley ; round the base place a layer of parsley, then rows of prawns to fill up the dish. (See Plate IV.) Prawn Jelly Take a mould and ornament the top with truffles cut in crescents and stars ; then put in a layer of FISH 31 white aspic cream. When set, chemise the mould with red savoury aspic jelly. Put on ice, and when the jelly is set, arrange prawns round the sides in crescents, with a little round of truffle in the crescent. Place on ice again, and when set up fill the centre with prawns and aspic till the mould is full. When served, decorate the base with iced mayonnaise. Prawn Rissoles Take half a pint ot prawns, shell them, and put one ounce and a half of butter into a saucepan with one ounce and a half of flour, and a quarter pint of water. Stir over the fire till it is a smooth paste. Have ready the prawns chopped, stir them into the paste, add salt and pepper to taste, a table-spoonful of lemon-juice, and a few drops of anchovy. Stir all well together, and then turn out on a dish to get cold. Let it stand for a couple of hours ; then make it into little balls. Flour them over, then egg and breadcrumb, and fry in very hot fat. Mayonnaise sauce can be handed with them. Garnish with fried parsley and lemon croutons. Red Mullet a la Pasha (Rougets a la Pasha) Soak the fish for about an hour in a mixture of salad oil, pepper and salt, finely chopped parsley, and a bead of garlic. After they have soaked, clean the insides, and mix into this marinade, and work 32 COOKERY A LA MODE in enough breadcrumbs mixed with milk to make a paste. Work this mixture through the gills into each fish. Wrap them up in grease-proof paper, well buttered, and broil over the fire. Red Mullet a la Livorno Place the mullets on a buttered dish, sprinkle with a little cayenne and lemon-juice, cover closely with oiled paper, and cook in a moderately hot oven till done. Chop up two shalots, fry them in butter with a tea-spoonful of flour, a bay-leaf, and a few sprays of thyme till lightly browned ; then add by degrees half a pint of weak stock, a table-spoonful of mushroom ketchup, a table-spoonful of essence of anchovy, and half a wineglass of Marsala. Stir over the fire till the sauce has thickened ; then let it simmer for from six to eight minutes, dish up and pour the sauce over it. Bombes of Salmon and Cucumber Take a slice of salmon weighing rather less than a pound, and cook in the oven with buttered paper over it. When cooked, place on a dish to get cold. Take the skin and the piece of bone that is in the centre of the slice and put them into a little stock with a small piece of onion, carrot, celery, parsley and thyme ; let this simmer for three-quarters of an hour, then strain it into three-quarters of a pint of veloute FISH 33 sauce into which a Httle cayenne and anchovy sauce have been put with an ounce of leaf gelatine ; reduce these till quite thick, then add a gill of cream ; let boil, and strain into a stewpan. • Next cut up the salmon into small dice-shaped pieces and chop up some cucumber smaller still. Mix them together and put them into a stewpan with a quarter of the white sauce, then put it on ice to get cold, and when cold and set, roll it into balls or bombs the size of a golf-ball, and mask these with the remainder of the sauce into which a little liquid aspic has been put, sprinkle them with powdered lobster coral, dish them as a pile of cannon-balls, and garnish with chopped aspic. Salmon en Fete Boil a small salmon or grilse, putting an onion and a slice of bacon in the water it is boiled in. Tie it up with broad tape to keep it in shape. Remove the fins before boiling, and the skin as soon as it is cooked ; then place it on the dish it is to be served on, and cover it entirely with thick green aspic mayonnaise cream. When it has all set and is completely covered, place across the back three strips or saddles of stiff aspic jelly at equal distances. The strips should be an inch and a half wide and eight inches long ; the centre piece should be coloured red and the others respectively white and blue. Make an edging to these saddles with tiny parsley-leaves. Take a swan mould and fill it with a mixture of cornflour and D 34 COOKERY A LA MODE gelatine and stand it on the red saddle, fastening it on with gelatine ; at the head and tail place two shells made in the same way as the swan, only in shell moulds and turned out. Arrange asparagus fern to represent seaweed on either side of the shells, and place a chaplet of chervil-leaves round the swan's neck. In the head of the salmon stick a silver hatelet piercing two prawns and a truffle. Make a border of chopped aspic, and place round, and beyond iced mousseline sauce. Fill little lobster moulds with lobster cream and arrange round. (See Frontispiece.) Salmon Puddings Romano

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