Salmon-Trout with Salad

Ingredients

• a nice salmon-trout about a pound and a half in weight
• a claret-glassful of chablis
• a bath of fish broth
• aspic jelly
• hard-boiled eggs
• a fine sprinkling of garden-cress
• mixed cooked vegetables
• cold mayonnaise sauce

Method

1. 1

   Cook the salmon-trout in fish broth with chablis until cold.

2. 2

   Dish it on aspic jelly, garnishing with olives, eggs, lettuce, tomato puree, and garden-cress.

3. 3

   Serve with a salad of mixed vegetables seasoned with salt, pepper, tarragon, and moistened with mayonnaise.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 57. The excerpt below is the record exactly as published.

SALMON- TRO UT WITH SA LA D. 127 with their own liquid, and an ounce of melted butter. Serve in the dish in which they were cooked, their only sauce the juice around them. Let lemon quarters and brown bread and butter accompany them. Choose a nice salmon-trout about a pound and a half in weight. Cook it entire in a bath of fish broth, to which a claret-glassful of chablis should be added. Let it get cold in the broth, 3- Salmon- , , . 7 T , . n -1 trout luith then take it out, and dish it on a fiat silver salad. dish upon a bed of aspic jelly, garnishing it with olives farcies, hard-boiled eggs, golden leaves of lettuce, little moulds of consolidated tomato puree., crolUons of aspic, and a fine sprinkling of garden-cress over all, a salad accompanying made of mixed cooked vegetables — new potatoes, carrots, and turnips, cut into quarter-inch squares, green peas, French beans in small diamonds, and asparagus points. Arrange the vegetables in a salad bowl or legumi'Ire^ season them with salt, black pepper, and finely minced tarragon, and finally moisten with cold mayonnaise sauce

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