418. SALMON A L'ANGLAISE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (8)

salt ↝ Salt, table, iodized [Spices and Herbs]
water ↝ Water, tap [Tap water]
Lobster sauce ↝ Crustaceans, lobster, northern, raw [Finfish and Shellfish Products]
Shrimp sauce
Crayfish sauce
Dutch sauce
Parsley and butter sauce ↝ Parsley, raw [Not included in a food category]
Muscle sauce

Instructions (4)

Boil the salmon, either whole or in slices, in salt and water.
When done, dish it up on a silver drainer, without a napkin.
Plain boiled fish should never be sent to table on napkins, nor garnished round with cold wet parsley, neither is it advisable to garnish with fried small fish, the latter thereby generally becoming soddened and spoilt; the mixed vapours arising from both kinds of fish when thus covered up, is detrimental to the flavour of each.
Dish up the salmon, and send it to table with either of the following sauces: Lobster, Shrimp, Crayfish, Dutch, Parsley and butter, or Muscle sauce.

Original Text

418. SALMON A L'ANGLAISE.
Boil the salmon, either whole or in slices, in salt and water; when done, dish it up on a silver drainer, without a napkin. Plain boiled fish should never be sent to table on napkins, nor garnished round with cold wet parsley, neither is it advisable to garnish with fried small fish, the latter thereby generally becoming soddened and spoilt; the mixed vapours arising from both kinds of fish when thus covered up, is detrimental to the flavour of each.
Dish up the salmon, and send it to table with either of the follow-ing sauces: Lobster, Shrimp, Crayfish, Dutch, Parsley and butter, or Muscle sauce

Notes

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