417. SALMON A LA MARECHALE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (16)

a salmon ↝ Fish, salmon, raw [Fish]
salt and water ↝ Salt, table, iodized [Spices and Herbs]
a coating of reduced Allemande sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
very fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
three whole eggs beaten up with a little nutmeg, pepper and salt ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
some bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little white wine ↝ Wine, white [Wine]
consommé, or some mirepoix
Crayfish or Suprême Dutch sauce
an infusion of horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]
a border of quenelles of gurnets
fried smelts trussed as whitings are for frying ↝ Fish, smelt, rainbow, raw [Finfish and Shellfish Products]

Instructions (16)

Truss a salmon in the shape of the letter S.
Boil it in salt and water.
Skin the salmon.
Cover it with a coating of reduced Allemande sauce.
Set it to cool in the larder.
Shake some very fine bread-crumbs over it.
Fix the bread-crumbs on the sauce by gently pressing with the blade of a knife.
Egg the salmon over with a paste-brush dipped in three whole eggs beaten up with a little nutmeg, pepper and salt.
Again shake some bread-crumbs over it, smoothing them on the salmon with the blade of a knife.
Place the fish on a deep baking dish, previously buttered for the purpose.
Moisten with a little white wine and consommé, or some mirepoix.
About three-quarters of an hour before dinner-time, put the salmon in the oven.
Bake it of a fine yellow or very light brown colour.
Place the salmon carefully on a dish.
Sauce it round with Crayfish or Suprême Dutch sauce, in which has been added an infusion of horse-radish.
Garnish round with a border of quenelles of gurnets, and fried smelts trussed as whitings are for frying.

Original Text

417. SALMON A LA MARECHALE.
Truss a salmon in the shape of the letter S, boil it in salt and water, skin and cover it with a coating of reduced Allemande sauce, and set it to cool in the larder; then shake some very fine bread-crumbs over it, and after fixing them on the sauce by gently pressing with the blade of a knife, egg the salmon over with a paste-brush dipped in three whole eggs beaten up with a little nutmeg, pepper and salt; again shake some bread-crumbs over it, smoothing them on the salmon with the blade of a knife; place the fish on a deep baking dish, previously buttered for the purpose, moisten with a little white wine and consommé, or some mirepoix. About three-quarters of an hour before dinner-time, put the salmon in the oven, and bake it of a fine yellow or very light brown colour; then place the salmon carefully on a dish, sauce it round with Crayfish or Suprême Dutch sauce, in which has been added an infusion of horse-radish, and garnish round with a border of quenelles of gurnets, and fried smelts trussed as whitings are for frying.

Notes

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