put into the fish-kettle. Cover with cold water, add a handful of
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salt, and boil slowly until done. Cook together one tablespoonful
each of butter and of flour, add two cupfuls of boiling cream and
a tablespoonful of the water in which the fish is cooked. Cook until
thick, stirring constantly, season with salt and minced parsley,
pour over the fish, and serve.
BOILED SALMON--II
Chop together a carrot, an onion and a stalk of celery. Fry in
butter, add half a cupful of vinegar, four cloves, four pepper-corns,
a bay-leaf, a sprig of parsley, and six cupfuls of boiling water.
Boil for an hour, strain, cool, and boil the salmon in it. Serve
with any preferred sauce.
BOILED SALMON WITH EGG SAUCE
Tie a large chunk of salmon in mosquito netting and simmer until
done in salted and acidulated water. Drain, skin, and, if possible,
remove the bone. Serve with Drawn-Butter Sauce to which chopped
hard-boiled eggs have been added.
BOILED SALMON WITH GREEN SAUCE
Boil a small salmon in salted and acidulated water. Take up carefully
and reduce the liquid by rapid boiling to two cupfuls. Cook together
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two tablespoonfuls each of butter and flour, add the reduced liquid,
and cook until thick, stirring constantly. Take from the fire, add
two tablespoonfuls of chopped capers, one tablespoonful of chopped
parsley, the juice of a lemon, and one tablespoonful of butter. Pour
over the fish and serve.
BOILED SALMON STEAKS--I
Wrap each steak separately in mosquito netting. Put into boiling
water to which has been added a slice of onion, a bay-leaf, a blade
of mace, four tablespoonfuls of tarragon vinegar, and a teaspoonful
of salt. Simmer for twenty minutes, remove carefully, drain, and
serve with any preferred sauce.
BOILED SALMON STEAKS--II
Boil the steaks slowly in salted and acidulated water to cover
or in court-bouillon seasoned with wine. Serve with Hollandaise
Sauce.
BOILED SALMON STEAKS--III
Cook the steaks in water to cover and add a celery root, a small
bunch of parsley, salt and pepper to season, and a tablespoonful
of vinegar. Strain the liquid, thicken with a tablespoonful each
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of butter and flour cooked together, pour over the fish, and serve.
BOILED SALMON À LA PIQUANT
Boil slices of salmon in court-bouillon seasoned with wine. Drain,
garnish with parsley, and serve with Piquant Sauce.
BOILED SALMON À LA WALDORF
Boil a large piece of salmon in salted and acidulated water, seasoned
with herbs and spice. Drain and keep warm. Add two cupfuls of the
liquid in which the fish was cooked, one wineglassful of white
wine, and two anchovies rubbed to a paste. Boil for fifteen minutes,
then add in small bits a tablespoonful of butter. Serve the sauce
separately.
SALMON WITH OYSTER SAUCE
Boil two pounds of fresh salmon in salted and acidulated water
to cover, with a chopped onion, two cloves, eight pepper-corns,
and a small bunch of parsley. Drain, and serve with Oyster Sauce.
SALMON CUTLETS WITH OYSTER SAUCE
Boil large slices of salmon in salted water
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until done. Fry a small onion, chopped, in oil, add four dozen
oysters, cut small, two tablespoonfuls of flour, the liquor drained
from the oysters, two teaspoonfuls of sugar, and pepper, salt,
and anchovy essence to season. When thick, take from the fire,
add the beaten yolks of four eggs, and reheat but do not boil.
Pour the sauce into a platter, and cool. Lay the slices of salmon
on the sauce, brush with egg, sprinkle with crumbs and brown in
the oven.
SALMON À LA SUPRÊME
Boil a salmon in court-bouillon with wine, drain, cool, skin, and
serve with Tartar Sauce.
MAYONNAISE OF SALMON
Cook fresh salmon in a court-bouillon, drain, cool, skin, and serve
with Mayonnaise.
SALMON PUDDING
Flake the fish, add half the quantity of bread crumbs, a tablespoonful
of melted butter, a teaspoonful of onion juice, and pepper and
salt to season. Beat two eggs light with two tablespoonfuls of
cream, mix with the fish, put into a buttered mould and boil for
an hour and a half. Serve with a Cream Sauce seasoned with
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lemon-juice and anchovy paste.
BAKED SALMON--I
Put four salmon steaks into a buttered saucepan with two cupfuls
each of white wine and white stock. Season with salt, pepper, grated
nutmeg, minced parsley, and a pinch of allspice. Add a heaping
teaspoonful of butter and flour cooked together. Take from the
fire, add the yolks of four eggs well beaten and a little minced
parsley. Arrange a mound of seasoned mashed potatoes in a deep
platter. Take the skin from the steaks and arrange them around
it. Pour the sauce over, sprinkle with crumbs, dot with butter,
and brown in the oven.
BAKED SALMON--II
Wash and wipe a small fish. Rub with pepper and salt and sprinkle
with paprika and powdered mace. Bake carefully, basting with melted
butter and its own dripping. Take up the fish carefully and add
to the gravy enough stock or water to make the required quantity
of sauce. Thicken with butter and flour cooked together, season
with tomato catsup and lemon-juice. Pour around the fish and serve.
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BAKED SALMON--III
Rub a small cleaned salmon with olive-oil, sprinkle with salt and
pepper, put into a buttered baking-pan, and add one cupful of boiling
water and two tablespoonfuls of butter. Baste every ten minutes
until done. Take up the fish and keep it warm. Thicken the gravy
with a teaspoonful or more of cornstarch mixed with a little cold
water. Season with grated onion, lemon-juice, and tomato catsup.
BAKED SALMON WITH CREAM SAUCE
Wrap a large middle cut of salmon in buttered paper and fasten
firmly. Bake in a buttered baking-pan, basting with butter melted
in hot water. Take from the oven at the end of an hour, remove
the paper carefully, and keep warm. Bring to the boil one cupful
of cream and add one tablespoonful of corn-starch rubbed smooth
with a little cold cream. Add one tablespoonful each of butter
and minced parsley, and pepper and salt to season. Pour the sauce
over the fish or serve separately.
SALMON BAKED IN PAPER
Season a large piece of salmon with salt,
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pepper, and lemon-juice, wrap in a large piece of buttered paper
and pin firmly. Put into a buttered baking-pan, cover and bake
for an hour, basting frequently with hot water and melted butter.
Take off the paper and serve with any preferred sauce.
BAKED SALMON STEAKS
Put the steaks in a buttered baking-dish. Lay bits of butter upon
them, seasoning with salt, pepper, minced parsley, and grated onion.
Bake carefully, basting as required, and serve with Caper or Tomato
Sauce.
BAKED SALMON CUTLETS
Put salmon steaks into a buttered baking-pan with half a cupful
of hot water and half a cupful of white wine. Sprinkle with salt,
paprika, and grated nutmeg. Cover with raw oysters and crumbs fried
in butter. Bake for twenty minutes. Take up the fish carefully.
Cook together one tablespoonful each of butter and flour, add the
liquor from the pan and a teaspoonful of anchovy paste. Cook until
thick, stirring constantly, pour around the fish, and serve.
SALMON À LA WINDSOR
Season salmon steaks with salt and pepper,
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dip in egg and crumbs, put into a buttered baking-pan, and bake
quickly. Serve with any preferred sauce.
STUFFED SALMON
Clean, bone, and parboil a small salmon. Rub the inside with salt,
pepper, and grated nutmeg. Stuff with chopped oysters, minced parsley,
and seasoned crumbs. Fold together, put into a buttered baking-dish,
and bake for half an hour, basting with its own dripping.
SALMON STEAKS À LA FLAMANDE
Sprinkle a buttered dripping-pan with chopped onion, and season
with pepper and salt. Lay salmon steaks on top, brush with the yolk
of a beaten egg, cover with a layer of chopped onion and parsley,
season with salt, red pepper, lemon-juice, and dots of butter, and
bake for half an hour.
SALMON EN PAPILLOTES
Use six small salmon steaks. Season with salt and pepper. Butter
sheets of white paper a little larger than the steaks and lay on
each one a thin slice of lean boiled ham. Cook together in butter
a chopped onion, a handful of chopped mushrooms, a minced bean
of garlic, and a tablespoonful of minced parsley.
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Spread a thin layer on the ham, lay a slice of salmon upon it,
spread with the cooked vegetables, cover with another slice of
ham, put another piece of oiled paper over, and fold carefully at
the edges. Bake in a moderate oven for fifteen or twenty minutes,
and serve in the papers.
FILLETS OF SALMON EN PAPILLOTES
Cut salmon steaks into fillets, dip into melted butter and lemon-juice,
fold in buttered paper, and bake for half an hour in a slow oven.
Serve in the papers and pass Hollandaise Sauce.
SALMON CUTLETS EN PAPILLOTES
Cut slices of salmon into cutlets. Beat together three tablespoonfuls
of olive-oil, the yolk of an egg, a teaspoonful of minced onion and
a tablespoonful of chopped parsley. Sprinkle the fish with salt
and pepper, spread the mixture over, fold each piece in buttered
paper, fastening securely, and bake for half an hour. Serve in the
papers.
FRIED SALMON--I
Cut slices of salmon into small pieces and put into a saucepan with
pepper, salt, minced parsley, and lemon-juice to season. Add
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sufficient butter and fry carefully. Serve with Ravigote or any
preferred sauce.
FRIED SALMON--II
Wrap slices of salmon in oiled paper, fastening firmly, and fry
in deep fat. Drain carefully and serve in the paper.
FRIED SALMON--III
Sprinkle salmon steaks with salt and flour, brush with the beaten
yolk of an egg and fry in hot olive-oil. Drain, garnish with fried
parsley, and serve.
FRIED SALMON STEAKS
Dredge the steaks with seasoned flour or dip into egg and seasoned
crumbs and fry.
FRIED SALMON CUTLETS--I
Steam salmon steaks, cool, cut into fillets, dip in egg and crumbs,
fry in deep fat, and serve with Tartar or Hollandaise Sauce.
FRIED SALMON CUTLETS--II
Prepare very thick Cream Sauce and mix with it cold cooked salmon
cut fine. Season with red pepper, salt, and lemon-juice and let
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cool. Shape into cutlets, dip into beaten egg, then in crumbs, and
fry in deep fat.
FRIED SALMON CUTLETS--III
Rub cold boiled salmon smooth with one-third the quantity of mashed
potatoes. Season with salt, pepper, and pounded mace. Shape into
cutlets, dip in egg and crumbs and fry in deep fat. Serve with
any preferred sauce.
SALMON CUTLETS À L'ANGLAISE
Cut slices of salmon in the shape of cutlets, season with salt
and pepper and fry in butter. Drain and serve with Ravigote Sauce.
SALMON À LA LYONS
Fry slices of salmon in butter with pepper and salt to season. Serve
with a Hollandaise Sauce to which cooked oysters, cooked shrimps,
and minced parsley have been added.
SALMON CUTLETS WITH MILANAISE SAUCE
Cut slices of salmon into small pieces, dip into white wine and
wrap in buttered paper, fastening securely. Fry carefully in butter,
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remove the papers, garnish with parsley, and serve with Milanaise
Sauce.
FILLETS OF SALMON À L'ORLY
Cut fresh salmon into small pieces, remove the skin, and marinate
for an hour in lemon-juice seasoned with salt and pepper. Drain,
dip in egg and crumbs, fry in deep fat, and serve with Tomato Sauce.
SALMON À L'ALLEMANDE
Put a large middle cut of salmon into a saucepan, with a sliced
carrot, a large onion, a bunch of parsley, salt and pepper to season,
half a cupful of butter, two cupfuls of Claret, and enough stock
to cover. Cover with buttered paper and cook slowly for an hour.
Take up the fish carefully and keep warm. Strain the liquid, skim
the fat, and thicken with butter and flour cooked together until
brown. Add a tablespoonful of butter, seasoned with lemon-juice
and anchovy essence, pour over the fish, and serve.
SALMON À L'ADMIRAL
Fry in butter two chopped onions, two parsley roots, a bunch of
chopped parsley with a sprig of thyme, a broken bay-leaf, a
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clove, and three small chopped carrots. Add one cupful of white
wine, put a small cleaned salmon into a buttered baking-dish, spread
the vegetables over, cover, and cook until tender, basting with the
drippings or with hot water if needed. Take out the fish, strain the
liquid, add to it a cupful of cream and thicken with a tablespoonful
each of butter and flour cooked together. Pour it around the fish
and garnish with lemon and parsley.
SALMON À LA BORDEAUX
Clean a small salmon, stuff with seasoned crumbs and oysters, and
put into a fish-kettle with two tablespoonfuls of butter, two onions
sliced, a bunch of parsley, and salt, pepper, and grated nutmeg
to season. Add two cupfuls each of stock, water, and white wine.
Cover the fish with buttered paper and simmer for an hour. Drain the
fish and keep warm. Prepare a sauce according to directions given
in the recipe for Salmon à la Genoise, using the liquid strained
from the fish.
SALMON À LA CANDACE
Put a large cut of salmon on the drainer in a fish-kettle and cover
it with a small slice of raw ham. Add two cupfuls of Rhine wine,
a quart of stock, and a bunch of parsley. Cover with buttered paper,
[Page 279]
simmer for an hour, drain, and remove the skin. Strain the liquid,
thicken with flour cooked brown in butter, add a tablespoonful of
butter, cayenne, and lemon-juice to season. Bring to the boil, pour
over the fish, and serve.
SALMON À LA CHAMBORD
Put a large middle cut of salmon into a saucepan with sliced carrots
and onions, a bunch of parsley, two tablespoonfuls of butter and
two cupfuls each of white wine and white stock. Season with salt
and pepper-corns, cover, and simmer slowly for an hour. Take up
the fish carefully and keep warm. Strain the liquid and thicken
with flour cooked brown in butter. Add half a cupful of stewed
and strained tomatoes, the juice of a lemon, two tablespoonfuls
of butter, and a teaspoonful of anchovy essence. Pour over the
fish and serve.
SALMON À L'ESPAGNOLE
Cut fresh salmon in small pieces suitable for serving, and fry
in butter. Drain and keep warm. Add two tablespoonfuls of flour
to the butter, in which the fish is cooked, and brown. Add two
cupfuls of stock and cook until thick, stirring constantly. Take
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from the fire, add a tablespoonful of butter, a teaspoonful of
minced parsley, and the juice of a lemon. Pour over the fish and
serve.
SALMON À LA GENOISE
Boil a small fresh salmon in salted and acidulated water to cover,
drain, and skin. Arrange on a serving-dish and keep warm. Chop
fine a small slice of ham, a slice of carrot, a small stalk of
celery, an onion, a parsley root, and three or four shallots. Add
a sprig of thyme, a bay-leaf, a blade of mace, and two cloves. Fry
in butter, add two tablespoonfuls of flour and cook until brown.
Add two cupfuls of Claret and cook until thick, stirring constantly.
Add half a cupful of beef stock, bring to the boil, and strain
through a sieve. Reheat, add a tablespoonful of butter, and minced
parsley, lemon-juice, grated nutmeg, and anchovy essence to season.
Pour around the fish and serve.
SALMON À L'ITALIENNE
Flake cold salmon fine with a silver fork and mix with an equal
quantity of cold cooked spaghetti cut fine. Reheat in a Cream Sauce,
add a few capers and serve very hot.
[Page 281]
SALMON STEAKS À LA MARINIÈRE
Marinate salmon steaks in seasoned oil, drain, and broil. Cover
with small boiled onions and cooked oysters. Pour over a sauce
made according to directions given in the recipe for Salmon à la
Genoise, and serve.
SALMON À LA MARSEILLES
Boil a small salmon in salted and acidulated water. Skin and put
on a serving-dish. Spread over it some very thick Cream Sauce,
sprinkle with crumbs, brush with beaten egg, cover with crumbs
again, sprinkle with salt, pepper, and grated nutmeg, and brown
in the oven. Serve with a sauce made of equal parts of white wine
and stock, thickened with butter and flour cooked together.
SALMON À LA MARYLAND
Prepare and clean a small salmon and simmer in salted water until
done. Prepare a Drawn-Butter Sauce and add to it half a cupful
of butter. When the butter is melted, take from the fire and add
quickly two eggs beaten with the juice of half a lemon. Pour the
sauce over the fish and serve.
[Page 282]
SALMON À LA NAPLES
Fry salmon steaks in butter, seasoning with salt, pepper, and grated
nutmeg. When half cooked, add half a cupful of white wine to the
butter, cover, and simmer slowly until done. Cover the salmon with
cooked oysters, pour the liquid remaining in the pan over the fish,
and serve.
SALMON À LA PROVENCE
Season four salmon steaks and cook with a tablespoonful of butter
and the juice of a lemon. Add a dozen oysters, half a dozen small
shrimps, and one cupful of white stock thickened with flour and butter
cooked together. Simmer until the oysters are cooked, take from the
fire, add the yolk of an egg beaten smooth with a tablespoonful
of Sherry, and serve with triangles of fried bread.
SALMON À LA PROVENÇALE
Put a large cut of salmon into a saucepan and cover with salted
and acidulated water. Add a sliced onion, a carrot, a bunch of
parsley, and salt, pepper, sweet herbs, and a pinch of allspice
to season. Cover the fish with buttered paper and cook slowly for
[Page 283]
an hour. Chop together a small onion, a clove of garlic, and a few
sprigs of parsley. Fry in olive-oil, add two tablespoonfuls of flour,
and cook until the flour is brown. Add two cupfuls of brown stock
and one cupful of stewed and strained tomato. Cook until thick,
stirring constantly, seasoning with red and white pepper and
lemon-juice. Remove the skin from the fish, pour the hot sauce over
it, and serve.
FILLETS OF SALMON À LA VÉNITIENNE
Put salmon steaks into a buttered baking-pan with fine match-like
strips of larding pork laid on each side. Season with salt, pepper,
and lemon-juice, add one cupful of white wine and cover with a
sheet of buttered paper, having a small hole in the centre. Bake
for forty minutes, basting often. Cook together one tablespoonful
each of butter and flour, add one cupful of stock, and cook until
thick, stirring constantly. Add a tablespoonful each of butter
and lemon-juice and a teaspoonful of minced parsley. Pour around
the fish and serve.
SALMON À LA WALDORF
Marinate salmon steaks for an hour in
[Page 284]
lemon-juice. Cover with stock, add pepper, salt and minced parsley
to season, and simmer slowly until done. Drain, thicken the sauce,
add a tablespoonful of butter, and serve separately.
SALMON MOUSSE
Rub half a pound of raw salmon to a smooth paste with water, adding
gradually a dozen chopped raw oysters, half a cupful of Tomato
Sauce and the yolks of three eggs. When smooth, fold in the stiffly
beaten whites, season with salt and pepper, and press through a
purée sieve into small buttered moulds. Put into a baking-pan,
surround with hot water, and bake for fifteen or twenty minutes
in a moderate oven. Unmould and serve with any preferred sauce.
SALMON MOUSSE À LA MARTINOT
Pound to a pulp with a little water, half a pound of raw salmon,
and add the well-beaten whites of two eggs. Cook together one
tablespoonful each of butter and flour, add a cupful of milk, and
cook until thick, stirring constantly. Season with salt, red and
white pepper, grated onion, and mushroom essence. Take from the
fire, and add the yolks of three eggs beaten smooth with two
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tablespoonfuls of cream. Cool the sauce, and when cold mix it with
the fish. Fold in carefully one cupful of whipped cream and fill a
buttered mould with the fish. Put the mould in a pan of hot water
and bake in a moderate oven for half an hour.
For the sauce, cook together for ten minutes a tablespoonful each
of butter and flour, a teaspoonful each of chopped onion, salt,
and sugar, and half a can of tomatoes. Rub through a sieve, and
add the yolks of four eggs beaten smooth with a tablespoonful of
cream and a grating of nutmeg. Take from the fire and add two
tablespoonfuls of butter in small bits. Return to the fire, and
add a little lemon-juice or tarragon vinegar. Strain, and add a
little whipped cream.
SALMON STEAKS WITH CLARET SAUCE
Put four steaks into a buttered saucepan with salt, pepper, and
grated nutmeg to season, add a bunch of parsley, a teaspoonful
of mixed sweet herbs, a chopped onion, and two cupfuls of Claret.
Cover with a buttered paper, simmer until done, and drain. Strain
the sauce, thicken with flour cooked brown in butter, skim, add
two tablespoonfuls of butter and the juice of a lemon; pour over
the fish and serve.
[Page 286]
SALMON MAYONNAISE WITH CUCUMBERS
Steam salmon steaks until tender, remove the skin, and cool. Cover
with thinly sliced cucumbers, mask with Mayonnaise, and serve with
a border of lettuce leaves and sliced hard-boiled eggs.
CREAMED SALMON ON TOAST
Reheat a cupful of cold flaked salmon, either fresh or canned, in
Cream Sauce. Take from the fire, add one egg beaten smooth with
half a cupful of cream, pour over buttered toast, and serve.
CURRIED SALMON
Chop a Spanish onion, fry it in butter, and add a tablespoonful
of curry powder mixed with a teaspoonful of flour. Add two cupfuls
of stock and cook until thick, stirring constantly. Add cold cooked
salmon, cut into small pieces, and reheat. Serve in a border of
boiled rice.
CHARTREUSE OF SALMON
Wash a cupful of rice in several waters, drain and parboil for five
minutes in salted water at a galloping boil. Drain in a colander,
[Page 287]
return to the saucepan, add a pinch of salt and three cupfuls of
milk or stock. Steam until tender, then add three tablespoonfuls
of butter melted and mixed with one tablespoonful of curry powder
and two tablespoonfuls of lemon-juice. Mix thoroughly and line
a two-quart buttered mould with the rice. Fill the center with
flaked cooked salmon, seasoned with salt, pepper and lemon-juice,
cover with rice, steam for half an hour and serve with Egg Sauce.
FRICASSEE OF SALMON
Cut two pounds of salmon steaks into strips. Put into a saucepan
with half a cupful of water, salt and pepper to season, a clove,
a blade of mace, a tablespoonful of sugar, a chopped onion, and a
heaping teaspoonful of mustard mixed with half a cupful of vinegar.
Bring to the boil, add six tomatoes peeled and sliced, a teaspoonful
of minced parsley, and a wineglassful of Sherry. Simmer for forty-five
minutes and serve either hot or cold.
SALMON WITH EGGS
Steam salmon steaks until tender, cool, and lay upon a platter
covered with lettuce leaves. Season with salt, pepper, and lemon-juice
and surround with slices of hard-boiled eggs. Mix together a
tablespoonful of melted butter, a teaspoonful of made mustard, and
[Page 288]
salt and pepper to season. Spread over the egg slices and serve.
JELLIED SALMON--I
Simmer salmon steaks in court-bouillon until done. Drain and arrange
on a platter. Spread with Mayonnaise, tinted green with spinach
juice to which a little dissolved gelatine has been added. Serve
cold.
JELLIED SALMON--II
Mix two cupfuls of cold boiled salmon with one tablespoonful of
lemon-juice, one teaspoonful of minced parsley, two drops of tabasco
sauce and one tablespoonful of granulated gelatine dissolved in
cold water. Add it to half a cupful of cooked salad dressing. Wet
in cold water one large mould or several small ones, fill with the
salmon and put on ice until thoroughly chilled. Serve with sliced
cucumbers and Tartar Sauce.
SALMON PIE
Butter a baking-dish and line the sides with a rich biscuit crust.
Fill the pan with fresh or canned salmon, seasoned with salt and
pepper, lemon-juice, a pinch of mace, and a teaspoonful of onion
juice. Spread over the salmon a cupful of boiled lobster which has
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been seasoned with melted butter and Worcestershire Sauce. Cover
with biscuit crust, slit diagonally down the centre, and bake for
an hour in a moderate oven.
COLD SALMON PATTIES
Season chopped salmon highly with salt and pepper, grated nutmeg
and melted butter. Add the beaten yolk of an egg to bind. Line
patty-tins with puff paste or rich pastry, fill with the salmon
mixture, cover with the paste, and bake.
PICKLED SALMON--I
Boil large fresh pieces of salmon in salted and acidulated water
to cover. Bring to the boil one quart of vinegar, six blades of
mace, half a dozen white peppers, half a dozen cloves, a teaspoonful
of made mustard, two tablespoonfuls of sugar, and a cupful of water
in which the fish was boiled. Let the fish cool in the water, then
put it in an earthen jar, pour the boiling liquid over, and let
stand for a day or two before using.
PICKLED SALMON--II