Salmon Souchet

Ingredients

• a pound and a half of salmon
• two ounces of butter
• three eggs
• half a pint of cream
• season

Method

1. 1

   Pound the salmon and pass it through a sieve.

2. 2

   Mix with bread-crumbs, butter, eggs, and cream.

3. 3

   Place in a buttered mould and steam for twenty minutes.

4. 4

   Turn out and serve with sauce and garnish with prawns.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 91. The excerpt below is the record exactly as published.

Salmon Souchet. Scale and wash the fish in cold water Avith a little salt, then cut it in slices about a quarter of an inch thick, place them in a saucepan and cover with good fish stock. Put to them some sliced onions and a bunch of herbs, and FISH. Ud simmer gently for eight or ten minutes. Strain the Hquor, and boil it down to half the quantity ; then clarify it, and add aspic, also a little carrot and turnip, cut as if for Julienne soup (p. 80). Blanch them till tender, and mask the fillets with them. Then sprinkle with chervil and tarragon, and dish on a border of aspic jelly. The best salmon SDUchet in the Avorld is served at the Ship Hotel, Greenwich. 22. Salmon Pudding. Take a pound and a half of salmon, pound and pass through a sieve. Have ready mixed some bread-crumbs, two ounces of butter, three eggs ; add this to the pounded fish ; also half a pint of cream; season

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