Darne, or Slice of Salmon, a la Montpellier

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 45 min Total: 45 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
For the Salmon
For the Bread Base
For the Montpellier Butter
For Decoration
Instructions (16)
  1. Procure a prime cut (four inches thick) from an unsplit salmon of good size.
  2. Slip the blade of a sharp knife under the skin, and detach this without removing it.
  3. Fill out the vent with a piece of carrot covered with fat bacon.
  4. Wrap the slice of salmon in layers of fat bacon, and tie them on with string.
  5. Place the fish on its drainer in a stewpan, moisten with some mirepoix (No. 236), and set it to boil very gently over a moderate fire for about three-quarters of an hour.
  6. Remove the fish, and allow it to remain in its own liquor until it is nearly cold.
  7. Drain it upon an earthen dish, and set it aside to become firm.
  8. Free the darne from its skin, &c., trim it, and lightly mask it over with glaze mixed with some lobster-coral.
  9. Cut out a round or oval piece of crumb of bread, about the size of the salmon, and an inch thick, and fry it of a light colour.
  10. Spread this bread base all over with some Montpellier butter (No. 183).
  11. Smooth the surface of the butter with a knife dipped in warm water.
  12. Place the buttered bread base on the bottom of the dish intended to receive the salmon.
  13. Next place the darne of salmon upon this bread base.
  14. Spread the upper part of the salmon with rather a thin coating of the Montpellier butter.
  15. After being smoothed over, decorate the butter with a bold wreath of roses or laurels, composed of black truffles.
  16. Ornament the entrée with aspic-jelly, by placing fancy-shaped croûtons of this round the base.
Original Text
DARNE, OR SLICE OF SALMON, A LA MONTPELLIER. Procure a prime cut (four inches thick) from an unsplit salmon of good size; slip the blade of a sharp knife under the skin, and detach this without removing it; fill out the vent with a piece of carrot covered with fat bacon; wrap the slice of salmon in layers of fat bacon, and tie them on with string. Place the fish on its drainer in a stewpan, moisten with some mirepoix (No. 236), and set it to boil very gently over a moderate fire for about three-quarters of an hour; then remove it, and allow the fish to remain in its own liquor until it is nearly cold; drain it upon an earthen dish, and set it aside to become firm. The darne must then be freed from its skin, &c., trimmed, and lightly masked over with glaze mixed with some lob- ster-coral. Cut out a round or oval piece of crumb of bread, about the size of the salmon, and an inch thick, and fry it of a light colour; spread this all over with some Montpellier butter (No. 183), smooth the surface with a knife dipped in warm water, and put it on the bottom of the dish intended to receive the salmon. Next place the darne of salmon upon this, and spread the upper part with rather a thin coating of the Montpellier butter, which, after being smoothed over, must be decorated with a bold wreath of roses or laurels, com- posed of black truffles. Ornament the entrée with aspic-jelly, by placing fancy-shaped croûtons of this round the base.
Notes
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