Saumon d la Matelote

Ingredients

• 2 to 3 lb. of salmon cut into half-inch slices
• 2 oz. butter
• 2 dessertspoonfuls finely chopped herbs
• the juice of 1 lemon
• 1 glass Chablis or Sauterne wine
• 3 truffles
• 18 preserved mushrooms
• 12 small braised button onions
• 18 small fish quenelles
• ^ pint rich Espagnole sauce
• 1 ounce meat glaze
• seasoning

Method

1. 1

   Wipe and pare the salmon slices, melt butter in a large saute-pan, place in the salmon, sprinkle with chopped herbs, season, add lemon juice and wine, cover with buttered paper, and cook in a fairly hot oven for ten minutes.

2. 2

   Poach the quenelles, drain, and add to the sauce with mushrooms and truffles.

3. 3

   Warm the sauce, dress the fish on a hot dish, strain the liquor over the fish, and garnish with braised onions and truffles.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 162. The excerpt below is the record exactly as published.

Saumon d la Matelote. — 2 to 3 lb. of salmon cut into half -inch slices, 2 oz. butter, 2 dessertspoonfuls finely chopped herbs — i.e. parsley, a little chervil and tarragon, and some chives — the juice of 1 lemon, 1 glass Chablis or Sauterne wine, 3 truffles, 18 preserved mushrooms (champignons), 12 small braised button onions, 18 small fish quenelles (No. 561), ^ pint rich Espagnole sauce (No. 236), 1 ounce meat glaze, seasoning

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