Slice Of Salmon Poached

Ingredients

• a slice of Salmon weighing about a pound
• a pint and a half of fish broth
• a glass of chablis
• three-quarters of an ounce of butter
• the same of flour
• the yolk of an egg
• a squeeze of lemon-juice

Method

1. 1

   Make broth from fish cuttings, strain, and add chablis.

2. 2

   Boil, add salmon, simmer until tender.

3. 3

   Drain broth, keep salmon warm.

4. 4

   Make a roux with butter and flour, boil and skim, then finish with egg yolk and lemon juice.

5. 5

   Serve salmon with sauce.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 62. The excerpt below is the record exactly as published.

Slice Of Salmon Poached. — Choose a slice of Salmon weighing about a pound and not more than an inch thick, make a pint and a half of fish broth from a pennyworth of fish cuttings. Strain the broth, add a glass of chablis, and pour it into an eight-inch saute-pan with an upright rim. Bring to the boil, then put in the Salmon, let it boil a minute, and then simmer it for eight or ten minutes till it is tender. Drain off all the broth, leaving the Salmon in the dry pan, covered with a hot cloth, while you turn half the broth to sauce. For this, have ready a roux of three-quarters of an ounce of butter and the same of flour in a different saucepan. Boil rip and skim, passing the sauce rapidly through a hair sieve, and finishing with the yolk of an egg, and a squeeze of lemon-juice

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