WATER SOUCHET OF PLAIN SALMON

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

plain salmon ↝ Fish, salmon, raw [Fish]
carrot, celery, and parsley roots, the whole sliced up ↝ Carrots, raw [Vegetables and Vegetable Products]
carrot, celery, and parsley roots, the whole sliced up ↝ Celery, raw [Vegetables and Vegetable Products]
carrot, celery, and parsley roots, the whole sliced up ↝ Parsley, raw [Not included in a food category]
a little minionette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
about two glasses of French white wine ↝ Wine, white [Wine]
water or weak broth ↝ Water, tap [Tap water]
water or weak broth
shred parsley roots ↝ Parsley, raw [Not included in a food category]
picked parsley leaves ↝ Parsley, raw [Not included in a food category]

Instructions (8)

Trim and fillet the required quantity of plain salmon; place the fillets neatly side by side in a stewpan, and put them by till dinner-time.
Prepare the water-souchet broth: Put the trimmings of the salmon into a stewpan with carrot, celery, and parsley roots, the whole sliced up.
Add a little minionette pepper and salt, and about two glasses of French white wine; fill up with water or weak broth.
Allow it to boil, and then set it by the side of the stove to continue gently boiling for half an hour.
Strain the souchet off through a napkin on to the fillets of salmon.
Set them to boil briskly on the fire for about five minutes.
Add the shred parsley roots and picked parsley leaves.
When the whole has boiled together for three minutes, serve the water souchet in a deep silver dish or small soup-tureen.

Original Text

WATER SOUCHET OF PLAIN SALMON.
TRIM and fillet the required quantity of plain salmon; place the fillets neatly side by side in a stewpan, and put them by till dinner-time.
Meanwhile prepare the water-souchet broth as follows:—Put the trimmings of the salmon into a stewpan with carrot, celery, and parsley roots, the whole sliced up. Add a little minionette pepper and salt, and about two glasses of French white wine; fill up with water or weak broth, allow it to boil, and then set it by the side of the stove to continue gently boiling for half an hour; then strain the souchet off through a napkin on to the fillets of salmon, set them to boil briskly on the fire for about five minutes, add the shred parsley roots and picked parsley leaves; and when the whole has boiled together for three minutes, serve the water souchet in a deep silver dish or small soup-tureen.

Notes

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