Vol au Vent of Salmon, Genoise
From The Hotel St. Francis cook book, 1919
Serves 6
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 97. The excerpt below is the record exactly as published.
Vol au vent of salmon, Genoise Planked shad and roe Cucumber salad Fancy ice cream LUNCHEON Alsatian wafers Little Neck clam cocktail Demi tasse Broiled striped bass, maitre d'hotel Potatoes natural SUPPER Lettuce and tomato salad Canape of sardines French pancakes Yorkshire buck Coffee Coffee Fillet of sole, Marguery. Put four fillets of sole in a buttered saute pan. Season each fillet with salt and a little Cayenne pepper, add one-half glass of white wine, and cover with buttered manilla paper. Put in oven and cook for six minutes. Remove the fillets to a buttered silver platter, place six boiled mussels and one head of canned mushrooms on top of each fillet. Now add to what wine is left, in the sauce pan one spoonful of white wine sauce, and bring to a boil, and bind with the yolks of two eggs and two ounces of butter. Stir well so the butter will be thoroughly melted. Strain and pour over the fish, sprinkle with grated bread crusts, and bake in a very hot oven just long enough to acquire a light golden color. Vol au vent of salmon, Genoise. Make one large, or four individual, vol au vents shells. Boil one pound of salmon in salted water ; when done cut in pieces one inch square, put in casserole, cover with one-half pint of Genoise sauce, add eight heads of canned mushrooms, season well
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