414. SALMON A LA GENOISE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (10)

a salmon ↝ Fish, salmon, raw [Fish]
Genoise sauce (No. 30)
lobster quenelles
button-mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
some glazed tails of very small lobsters
quenelles of whiting ↝ Egg, white only, raw [Eggs and omelets]
extract of spinach or Ravigotte herbs ↝ Spinach, raw [Vegetables and Vegetable Products]
Ravigotte herbs
chopped truffles
Genoise sauce

Instructions (4)

Boil a salmon, skin it, and place it on a dish.
Mask it with Genoise sauce (No. 30).
Garnish it round with lobster quenelles, button-mushrooms, some glazed tails of very small lobsters, quenelles of whiting, half of which must be coloured with extract of spinach or Ravigotte herbs, and the remainder with chopped truffles.
Send up some Genoise sauce in a boat.

Original Text

414. SALMON A LA GENOISE.
Boil a salmon, skin it, and place it on a dish; mask it with Ge-noise sauce (No. 30), and garnish it round with lobster quenelles, button-mushrooms, some glazed tails of very small lobsters, quenelles of whiting, half of which must be coloured with extract of spinach or Ravigotte herbs, and the remainder with chopped truffles. All these garnishes are appropriate in ornamenting this dish, but it is desirable not to use too many sorts of garnishes in the preparation of one dish, so as not to produce an unseemly species of medley. Send up some Genoise sauce in a boat.

Notes

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