Fillets of Salmon à la Belle Ile

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 15 min Total: 15 min
Yield
12.0 small fillets
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
for the salmon
for the marinade
Instructions (10)
  1. Bat out some small fillets of salmon with a wet knife.
  2. Spread on each fillet a little of the farce given below.
  3. Roll them up.
  4. Tie a little band of buttered paper round each one.
  5. Cook them for fifteen minutes in the following marinade.
  6. Slice half a lemon and one small onion, and lay them with a bunch of herbs and four peppercorns in a stewpan with a quarter of a pint of white wine and a gill of the stock in which the mussels required for this dish have been cooked.
  7. When the fillets are done remove the paper bands.
  8. Lightly brush over the fillets with a little warm glaze.
  9. Serve them in little china or square paper cases (these latter must be well oiled outside and then dried).
  10. Fill these cases up with the sauce given below.
Original Text
Fillets of Salmon à la Belle Ile. (Filets de Saumon à la Belle Ile.) Bat out some small fillets of salmon with a wet knife, spread on each a little of the farce given below, roll them up, tie a little band of buttered paper round each one, and cook them for fifteen minutes in the following marinade. Slice half a lemon and one small onion, and lay them with a bunch of herbs and four peppercorns in a stewpan with a quarter of a pint of white wine and a gill of the stock in which the mussels required for this dish have been cooked (this quantity is enough for twelve small fillets). When the fillets are done remove the paper bands, lightly brush over the fillets with a little warm glaze, and serve them in little china or square paper cases (these latter must be well oiled outside and then dried), and fill these up with the sauce given below, and
Notes
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