WATER SOUCHET OF CRIMPED SALMON

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 6 min Total: 6 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

slices of salmon ↝ Fish, salmon, raw [Fish]
some shred parsley roots previously boiled for the purpose, and also the water they have been boiled in ↝ Parsley, raw [Not included in a food category]
some picked parsley leaves ↝ Parsley, raw [Not included in a food category]
minionette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
sufficient salt to season it ↝ Salt, table, iodized [Spices and Herbs]
some essence of fish, which should be made either from the inferior pieces of the salmon or else with half a dozen flounders or slips ↝ Fish, raw [Fish]
a little bright consommé

for serving

plates of brown bread and butter ↝ Bread, Boston Brown [Biscuits, muffins, quick breads]
plates of brown bread and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (9)

Cut the salmon into slices half an inch thick.
Keep the salmon slices in cold spring water for a couple of hours or so.
Place the slices of salmon in a stewpan.
Add some shred parsley roots previously boiled for the purpose, and also the water they have been boiled in.
Add picked parsley leaves, minionette pepper, and sufficient salt to season it.
Moisten with some essence of fish.
Let the water souchet thus far prepared boil briskly until the salmon be done, which will require about six minutes.
Serve quickly.
Just before sending to table, you may add a little bright consommé (optional).

Original Text

WATER SOUCHET OF CRIMPED SALMON.
PERFECTION in the preparation of this dish can only be attained by using the fish a few hours after it is caught. Moreover those engaged in catching the fish should be instructed to cut it into slices half an inch thick, and to keep it in cold spring water for a couple of hours or so; when, as is well known, the salmon will acquire that degree of firmness peculiar to all crimped fish.
Place the slices of salmon in a stewpan with some shred parsley roots previously boiled for the purpose, and also the water they have been boiled in, some picked parsley leaves, minionette pepper, and sufficient salt to season it; moisten with some essence of fish, which should be made either from the inferior pieces of the salmon or else with half a dozen flounders or slips. Let the water souchet thus far prepared boil briskly until the salmon be done, which will require about six minutes. It should be served quickly, but just before sending to table, you may add a little bright consommé. Many, however, ever, prefer the latter omitted, considering that it diminishes the sweetness of the crisp creamy salmon.
With all water souchets send plates of brown bread and butter.

Notes

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