Salmon with Crab (Saumon au Crabe) a la Hammond

Ingredients

• a slice of salmon at least an inch and a half thick
• Sprinkle with pepper
• Sprinkle with salt
• put some sherry in the pan
• put on a platter with hot crab meat in the centre
• dressed with a hollandaise or bearnaise sauce
• some green peppers cut in small strips
• on the outside edge put a strip of Spanish pepper
• Decorate with crab claws
• parsley
• pieces of lemon

Method

1. 1

   Butter a baking sheet; lay the salmon on; make either in the shape of an oblong or a ring, forming a space in the centre.

2. 2

   Sprinkle with pepper and salt; put some sherry in the pan and cook it for about twelve minutes, covered.

3. 3

   Glaze the salmon; put on a platter with hot crab meat in the centre, dressed with hollandaise or bearnaise sauce.

4. 4

   Fence with green peppers around the crab meat, and decorate with crab claws, parsley, and pieces of lemon.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 80. The excerpt below is the record exactly as published.

Salmon with Crab ( Saumon au Crabe ) a la Hammond Take a slice of salmon at least an inch and a half thick and bone. Butter a baking sheet; lay the salmon on; make either in the shape of an oblong or a ring, forming a space in the centre. Sprinkle with pepper and salt; put some sherry in the pan and cook it for about twelve minutes, covered. Have ready a thick, glossy white allemande sauce; glaze the salmon; put on a platter with hot crab meat in the centre, dressed with a hollandaise or bearnaise sauce. Have ready some green peppers cut in small strips and fence them on the salmon around the crab meat, and on the outside edge put a strip of Spanish pepper. Decorate with crab claws, parsley, and pieces of lemon

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