413. SALMON A LA REGENCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (17)

a whole salmon ↝ Fish, salmon, raw [Fish]
strong glaze ↝ Carrots, glazed, cooked [Carrots]
some pounded lobstercoral
an oval croustade of fried bread ↝ Bread, dough, fried [Yeast breads]
Regent's sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
some anchovy butter ↝ Fish, anchovy [Fish]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
some quenelles of salmon ↝ Fish, salmon, chum, raw [Finfish and Shellfish Products]
some finely-chopped truffles
some large crayfish ↝ Crayfish, cooked [Shellfish]
button-mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
small fillets of soles ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
green gherkins ↝ Green beans, pickled [Olives, pickles, pickled vegetables]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
ornamented fillets of soles ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
some of the sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (6)

Boil a whole salmon, remove the skin, and mask it over with strong glaze, mixed with some pounded lobstercoral.
Place the salmon on an oval croustade of fried bread, about three inches high on the dish.
Pour round it some Regent's sauce finished with some anchovy butter and lemon-juice.
Garnish it with alternate groups of quenelles of salmon (mixed with some finely-chopped truffles), some large crayfish, button-mushrooms, and small fillets of soles decorated with green gherkins, rolled in a spiral shape, and simmered in a little butter and lemon-juice.
Form a decoration on the back and head of the fish, with some ornamented fillets of soles.
Send up some of the sauce in a boat.

Original Text

413. SALMON A LA REGENCE.
Boil, a whole salmon, remove the skin, and mask it over with strong glaze, mixed with some pounded lobstercoral; place the salmon on an oval croustade of fried bread, about three inches high on the dish; pour round it some Regent's sauce finished with some anchovy butter and lemon-juice; and garnish it with alternate groups of quenelles of salmon (mixed with some finely-chopped truffles), some large crayfish, button-mushrooms, and small fillets of soles decorated with green gherkins, rolled in a spiral shape, and simmered in a little butter and lemon-juice. Form a decoration on the back and head of the fish, with some ornamented fillets of soles; send up some of the sauce in a boat.

Notes

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