Sure de Saumon d la Moderns

Ingredients

• Head-piece of salmon (about 4 lb.)
• 1-pint Ghablis wine
• a small bunch of parsley
• 1 quart fish broth
• 2 oz. butter
• 1 oz. flour
• 6 small truffles
• 1 egg
• 12 mushrooms (heads)
• 12 Spanish olives
• a lemon
• J lb. fish sausages
• seasoning

Method

1. 1

   Wipe the fish, trim it, truss neatly, season with salt and pepper, add parsley, cover with buttered paper, moisten with wine and broth, bring to boil, then simmer in a hot oven for about three-quarters of an hour, basting occasionally.

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.

Sure de Saumon d la Moderns. — Head-piece of salmon {about 4 lb.) \-pint Ghablis wine, a small bunch of parsley, 1 quart fish broth, 2 oz. butter, 1 oz. flour, 6 small truffles, 1 egg, 12 mushrooms (heads), 12 Spanish olives, a lemon, J lb. fish sausages, seasoning

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