Saloop, Decoction of

Ingredients

• a bottle of red wine
• a few spoonfuls of the marinade
• some trimmings of mushrooms
• a bunch of parsley
• a bunch of green onions
• a small piece of glaze
• a small bit of butter
• a quarter of a pound of fresh butter
• some essence of anchovies
• the juice of a lemon
• some salt and pepper

Method

1. 1

   Melt onions into the roux, stirring with a wooden spoon.

2. 2

   Moisten with red wine and add marinade, mushrooms, parsley, green onions, glaze, and season.

3. 3

   Add sugar to correct acidity.

4. 4

   Skim grease and thicken with butter kneaded with flour.

5. 5

   Drain fish and cover with strained sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1687. The excerpt below is the record exactly as published.

a bottle of red wine ; add a few spoonfuls of the marinade in which you have stowed the salmon, some trimmings of mush- rooms, a bunch of parsley and green onions well seasoned, and a small piece of glaze ; season the whole, and put a little sugar to correct the acidity of the wine ; skim the grease, and keep the sauce thick. In case it should not be thick enough to mask -svith, add a small bit of butter kneaded with flour, a quarter of a pound of fresh butter, some essence of anchovies, the juice of a lemon, and some salt and pepper. Drain the fish, and cover it with the sauce, after having strained it through a tamis. Saloop, Decoction of

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