Chapter 11
Clean, split, and bone a large red snapper, lay it together again, sprinkle with salt and pepper, and put into a buttered baking-pan. Fry in butter a chopped onion, half a dozen sliced mushrooms, two fresh tomatoes, and one green pepper chopped. Add a cupful of stock, spread over the fish and bake for twenty minutes, basting with melted butter and hot water as required. Take up carefully, sprinkle with minced parsley, and serve.
STUFFED RED SNAPPER
Make a stuffing of one cupful of chopped oysters, half a cupful of cracker crumbs, one egg well beaten, a teaspoonful of chopped onion, a tablespoonful of butter, a tablespoonful of minced parsley, and salt, pepper, and paprika to season. Add cream or oyster liquor to make soft, fill the fish, and sew up. Put a layer of salt pork, sliced tomato, and sliced onion into a baking-pan, lay the fish upon it, cover with chopped salt pork, sprinkle with salt, pepper, and flour, add two cupfuls of stock and bake for an hour, basting as [Page 260] required. Take up the fish carefully, rub the tomatoes and liquid through a purée sieve, thicken with butter and flour cooked together, pour around the fish, and serve.
STUFFED RED SNAPPER À LA CRÉOLE
Cook together a can of tomatoes, six chopped onions, a cupful of dry bread crumbs, a tablespoonful of Worcestershire Sauce, three tablespoonfuls of butter, and salt, red and black pepper to season. Stuff the prepared and cleaned red snapper with the mixture, sew up, spread with the remaining dressing, dot with butter, and bake for an hour. Take up carefully.
STEAMED RED SNAPPER
Lay a cleaned red snapper in a steamer on a bed of sliced tomatoes and chopped onion. Steam slowly for an hour or more, turning once. Serve with Oyster or Tartar Sauce.
RED SNAPPER À LA BABETTE
Clean the fish and rub with salt and pepper inside and out. Boil in salted water to which has been added a small bunch of parsley, a celery root, two sliced onions, a chopped carrot, and a blade of mace. When done, take up, sprinkle with crumbs, dot with butter, [Page 261] and brown in the oven. Strain the liquid, thicken with butter and flour cooked together, pour around the fish, and serve.
RED SNAPPER À LA BEAUFORT
Put the prepared and cleaned fish into a fish-kettle with a pint each of white wine, white stock, and water, adding salt and sweet herbs to season, and half a cupful of mixed vegetables cut fine. Simmer for an hour, drain, skin, and put on a serving-dish. Strain the liquid, thicken with two tablespoonfuls each of butter and flour cooked together, add a teaspoonful of beef extract, salt and cayenne pepper to season, take from the fire, add the yolks of four eggs, beaten with the juice of a lemon and two tablespoonfuls of butter, pour over the fish, and serve.
[Page 263] ONE HUNDRED AND THIRTY WAYS TO COOK SALMON
BROILED SALMON--I
Marinate slices of salmon in olive-oil with salt and pepper, minced parsley, bay-leaves, and mixed herbs to season. Soak in the marinade for an hour or more and broil, basting with the marinade. Serve with Caper Sauce.
BROILED SALMON--II
Take a young fish weighing from four to six pounds, clean, split, remove the backbone and broil. Sprinkle with lemon-juice and red pepper.
BROILED SALMON--III
Take three pounds of the tail part of the salmon, let it stand for six hours in a marinade of oil and lemon-juice, with minced parsley, two bay-leaves and a sprig of thyme. Drain and broil. Serve with Maître d'Hôtel Sauce to which a teaspoonful of chopped chives has been added.
[Page 264] SALMON BROILED IN PAPER
Season salmon steaks with pepper and salt, wrap in buttered paper, twisting the ends, broil and serve with Anchovy or Caper Sauce.
BROILED SALMON STEAKS--I
Season with pepper and salt, broil carefully on a buttered gridiron, pour over melted butter, garnish with parsley, and serve.
BROILED SALMON STEAKS--II
Sprinkle with pepper and salt, dredge with flour, and broil, basting with melted butter as required. Spread with melted butter, or with Maître d'Hôtel Sauce.
BROILED SALMON STEAKS--III
Marinate the steaks for an hour in oil and lemon-juice, seasoning with salt and pepper. Broil carefully and serve with any preferred sauce.
BROILED SALMON À LA RAVIGOTE
Marinate salmon steaks in seasoned oil and lemon-juice, and broil quickly. Serve with Ravigote Sauce.
[Page 265] SALMON CUTLETS IN PAPILLOTES
Butter large sheets of white paper, sprinkle with crumbs, and fold tightly over small cutlets of salmon. Broil carefully over a slow fire and serve in the papers.
SALMON CUTLETS WITH CAPER SAUCE
Marinate for two hours slices of salmon in oil with minced parsley and onion. Dip large pieces of paper in oil and wrap carefully around each slice, fastening firmly. Broil carefully and serve with a Cream Sauce to which capers have been added.
SALMON STEAKS WITH PARSLEY SAUCE
Season salmon steaks, dip in melted butter, then in corn-meal, and broil. Cook together two tablespoonfuls each of butter and flour, add two cupfuls of cold water, and cook until thick, stirring constantly. Take from the fire, season with salt and pepper, add the juice of half a lemon and a tablespoonful of minced parsley, and pour over the fish.
BOILED SALMON--I
Wash and wipe a small salmon, wrap in a cloth, tie securely and put into the fish-kettle. Cover with cold water, add a handful of [Page 266] 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 [Page 267] 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 [Page 268] 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 [Page 269] 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 [Page 270] 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.
[Page 271] 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, [Page 272] 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, [Page 273] 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. [Page 274] 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 [Page 275] 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 [Page 276] 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, [Page 277] 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 [Page 278] 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 [Page 280] 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