Salmon Steak a la Flamande

Ingredients

• salmon steak an inch and a half thick
• a table-spoonful of butter
• a minced onion
• the juice of a small lemon
• the yolk of a beaten egg
• salt
• cayenne
• chopped parsley
• bits of butter

Method

1. 1

   Rub a dripping pan with butter, sprinkle with minced onion, salt, and pepper.

2. 2

   Lay fish on top, brush with egg yolk, cover with onion and parsley, sprinkle with salt and cayenne, and pour lemon juice over.

3. 3

   Bake in a hot oven for 30 minutes.

4. 4

   Garnish with lemon slices and serve with bechamel sauce.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 141. The excerpt below is the record exactly as published.

Salmon Steak a la Flamande. — Take salmon steak an inch and a half thick ; wash, and wipe it dry. Rub the bottom of a dripping-pan with a table-spoonful of butter, and sprinkle over a minced onion, with pepper and salt; lay the fish on top, brush over with the yolk of a beaten egg, and cover with a layer of chopped onion and parsley ; dredge with salt and cayenne ; pour over the juice of a small lemon. Spread with bits of butter, and set in a hot oven for half an hour. Take up on a heated dish, garnish with slices of lemon, and serve with bechamel sauce. Salmon on T oast. — Dip slices of stale bread in smoking - hot lard. They will brown at once. Take them out and drain them on brown paper. Heat a pint of cold salmon, pick into flakes into a teacupful of lobster sauce, adding a dash of cayenne pepper and salt. When it is hot, stir in one egg, beaten light, with three table - spoonfuls of cold, sweet cream. Pour the mixture on the slices of fried bread. If you have no lobster sauce, substitute drawn butter. Salmon Trout, Larded. — Have cleaned and drawn a salmon trout from 4^ to 5 lbs. Cut some small strips of larding-pork, lb., about half a finger long ; leave them in ice-water for half an hour before using them. With a small, pointed knife make three rows of deep inci- sions ; put a piece of larding-pork in each hole. Butter thickly a long roasting-pan. Rub the fish all over with one teaspoonful of salt and half a one of pepper, place it in the pan, pour over one glassful of Madeira wine. Butter well on both sides a piece of white paper large enough to cover the fish ; place over and bake in moderate oven forty-five minutes. After thirty minutes remove the paper and baste three times. Serve the fish on a long platter, reserving the gravy for further use ; keep the fish warm in the oven, with the door open, while finishing the shrimp sauce. Salt Fish. — Salt fish requires to be soaked before being dressed, the time being regulated by the hardness and dryness of the fish. The water should be changed two or three times during the process, and the fish should be brushed and washed when it is taken out. For very dry fish thirty-six hours’ soaking will be needed, the water being changed at least four times. In ordinary cases twenty-four hours’ soaking will be sufficient. It should be remembered that the fish should be put in to soak flesh down- ward. 124 Salt Fish a la Maitre d’Hotel FISH Shad-roe Croquettes Salt Fish a la Maitre d’Hotel. — Boil the fish in the usual way, free the flesh from skin and bone, and tear it into flakes. Mix a dessert- spoonful of flour smoothly with 2 or 3 ozs. of good butter. Stir them in a clean saucepan till the butter is dis- solved, then add a pinch of salt and the third of a pint of boiling water. Stir the whole over the fire for a few minutes, and add a table-spoonful of chilli vinegar and a table-spoonful of chopped parsley

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