Hot Salmon Souchet

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

For the souchet

salmon ↝ Fish, salmon, raw [Fish]
fish stock to cover them ↝ Soup, stock, fish, home-prepared [Soups, Sauces, and Gravies]
water, add one sliced onion, a bunch of herbs, four or five pepper-corns and a pinch of salt ↝ Water, tap [Tap water]
one sliced onion ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of herbs
four or five pepper-corns ↝ Corn, raw [Corn]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
four whites and shells of eggs ↝ Egg, white only, raw [Eggs and omelets]
four whites and shells of eggs
a little carrot, turnip, and parsnip cut in Julienne shapes ↝ Carrots, raw [Vegetables and Vegetable Products]
a little carrot, turnip, and parsnip cut in Julienne shapes ↝ Turnips, raw [Vegetables and Vegetable Products]
a little carrot, turnip, and parsnip cut in Julienne shapes ↝ Parsnips, raw [Vegetables and Vegetable Products]
a few small leaves of picked and blanched parsley ↝ Parsley, raw [Not included in a food category]

Instructions (11)

Cut the salmon in slices about a quarter of an inch thick.
Put the salmon slices in a sauté pan with enough fish stock to cover them.
If you have no fish stock, cover the fish with water, add one sliced onion, a bunch of herbs, four or five pepper-corns and a pinch of salt.
Bring the liquid to the boil, then let it simmer very gently for seven or eight minutes.
Remove the salmon into another sauté pan.
Strain and clarify the stock, allowing for each quart four whites and shells of eggs.
Just mix the egg whites and shells together and bring to the boil.
Let it remain on the stove for five or six minutes.
When clear, strain through a soup cloth and pour again over the fish.
Sprinkle with a little carrot, turnip, and parsnip cut in Julienne shapes, and a few small leaves of picked and blanched parsley.
Boil up altogether and serve while hot.

Original Text

Hot Salmon Souchet.
(Souchet de Saumon, chaud.)

Cut the salmon in slices about a quarter of an inch thick and put them in a sauté pan with enough fish stock to cover them. If you have no fish stock, cover the fish with water, add one sliced onion, a bunch of herbs, four or five pepper-corns and a pinch of salt, bring to the boil, then let it simmer very gently for seven or eight minutes, remove the salmon into another sauté pan, then strain and clarify the stock, allowing for each quart four whites and shells of eggs; just mix together and bring to the boil, and let it remain on the stove for five or six minutes; when clear, strain through a soup cloth and pour again over the fish; sprinkle with a little carrot, turnip, and parsnip cut in Julienne shapes, and a few small leaves of picked and blanched parsley; boil up altogether and serve while hot.

Notes

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