Salmon Soup No. 1

Ingredients

• a pound and a half of salmon
• a quart of veal stock
• a tea-spoonful of essence of anchovy
• two hard-boiled egg-yolks
• two ounces of butter
• as much flour as it will take
• pepper
• salt
• cayenne
• half a pint of young green peas

Method

1. 1

   Lift the flesh from the salmon bones while hot, remove the skin, and set aside the best pieces.

2. 2

   Pound the remaining salmon with lobster remains, cream, essence of anchovy, and egg yolks to a smooth paste.

3. 3

   Dissolve butter in a saucepan, mix with flour, and moisten with stock.

4. 4

   Stir in the salmon paste and add stock to achieve a thick cream consistency.

5. 5

   Season and add the reserved salmon flakes, heating without boiling.

6. 6

   Serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1684. The excerpt below is the record exactly as published.

Salmon Soup.— No. l. If the fish is very fresh this soup may be partially made with the liquor in which it has been boiled, though a quart of veal stock made from bones and fla- voured with vegetables will answer the purpose better. Take the remains of the salmon. Lift the flesh from the bones while it is still hot, and remove the skin. Supposing there is a pound and a half of salmon, pick out the best pieces, tear them into flakes, and then lay them aside. Put the rest in a mortar along with any re- mains of lobster there may be, especially the coral, a little cream, a tea-spoonful of essence of anchovy, and two hard-boiled egg-yolks. Pound these ingredients to a smooth paste. Dissolve two ounces of butter in a saucepan; mix with this as much flour as it will take, beat it quickly with a wooden spoon till it is smooth and slightly brown, and moisten with a portion of the stock. Stir in the salmon paste, and add as much stock as will make the SAL (814) SAL soup of the consistency of thick cream. Season the soup with pepper, salt, and cayenne ; thiow in the Hakes of salmon that were set aside, let them get thoroughly hot without boiling, and serve immediately. No. 2. Take a pound and a half of fresh salmon. Raise the flesh from the bone, divide it into neat fillets, and fry these in hot fat till they are done enough. Put a quart of fish or veai stock into a stewpan with the heart of a lettuce finely shred and half a pint of young green peas

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