416. SALMON A LA VICTORIA

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (8)
  1. Braize a salmon in a mirepoix made with claret.
  2. When the fish is done, skin it, and place it on a low croustade on a dish.
  3. Divest the mirepoix in which the fish has been done of all grease.
  4. Put one-third of the mirepoix into a stewpan, boil it down to a demi-glaze, and work it in with some brown sauce.
  5. Add a pat of anchovy butter and a good piece of lobster butter, cayenne, and lemon-juice.
  6. Mix the whole well together, and pour the sauce over the salmon.
  7. Garnish it round with groups of crayfish tails, fried fillets of smelts, and small quenelles of whiting.
  8. Send some of the sauce up to table in a boat, and put some thin scallops of lobster in it.
Original Text
416. SALMON A LA VICTORIA. Braize a salmon in a mirepoix (No. 237) made with claret; when the fish is done, skin it, and place it on a low croustade on a dish. Then, after divesting the mirepoix in which the fish has been done of all grease, put one-third of it into a stewpan, boil it down to a demi-glaze, and work it in with some brown sauce; add a pat of anchovy butter and a good piece of lobster butter, cayenne, and lemon-juice; mix the whole well together, and pour the sauce over the salmon. Garnish it round with groups of crayfish tails, fried fillets of smelts, and small quenelles of whiting. Send some of the sauce up to table in a boat, and put some thin scallops of lobster in it.
Notes
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