Cold 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 (15)

For the fish

Scale and wash the fish in cold water, with a little salt ↝ Fish, raw [Fish]
cut it in slices about a quarter of an inch thick ↝ Fish, raw [Fish]

For the stock

good fish stock ↝ Soup, stock, fish, home-prepared [Soups, Sauces, and Gravies]
one sliced onion ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of herbs
six or eight peppercorns

For the jelly

two and a half gills of this
half a pint of aspic jelly
raw whites of eggs in the proportion of four to each quart of the prepared liquor ↝ Egg, white only, raw [Eggs and omelets]

For garnishing

Cut some carrot, turnip, and parsnip into Julienne strips ↝ Carrots, raw [Vegetables and Vegetable Products]
Cut some carrot, turnip, and parsnip into Julienne strips ↝ Turnips, raw [Vegetables and Vegetable Products]
Cut some carrot, turnip, and parsnip into Julienne strips ↝ Parsnips, raw [Vegetables and Vegetable Products]
picked and blanched chervil ↝ Parsley, raw [Not included in a food category]
tarragon ↝ Parsley, raw [Not included in a food category]
plain border of aspic jelly

Instructions (16)

Scale and wash the fish in cold water, with a little salt.
Cut the fish in slices about a quarter of an inch thick and place them in a sauté pan.
Cover them well with good fish stock, add one sliced onion, a bunch of herbs, and six or eight peppercorns.
Bring to the boil, simmer very gently for eight to ten minutes.
Take the fillets from the pan and set them aside to cool.
Strain the liquor, and let it boil down on the stove to half the quantity.
Mix two and a half gills of this with half a pint of aspic jelly.
Clarify with the raw whites of eggs in the proportion of four to each quart of the prepared liquor.
Strain it through a clean cloth and set it aside to cool.
Cut some carrot, turnip, and parsnip into Julienne strips.
Blanch and cook the vegetable strips till tender.
Mask the fillets of salmon with the cooked vegetable strips.
Sprinkle all lightly with picked and blanched chervil and tarragon.
Set them with the clarified stock.
Dish the fillets on a plain border of aspic jelly.
Serve for an entrée for dinner, luncheon, or cold collation.

Original Text

Cold Salmon Souchet.
(Souchet de Saumon froid.)

Scale and wash the fish in cold water, with a little salt, then cut it in slices about a quarter of an inch thick and place them in a sauté pan. Cover them well with good fish stock, add one sliced onion, a bunch of herbs, and six or eight peppercorns, bring to the boil, simmer very gently for eight to ten minutes, then take the fillets from the pan and set them aside to cool; strain the liquor, and let it boil down on the stove to half the quantity; mix two and a half gills of this with half a pint of aspic jelly and then clarify with the raw whites of eggs in the proportion of four to each quart of the prepared liquor, then strain it through a clean cloth and set it aside to cool. Cut some carrot, turnip, and parsnip into Julienne strips, and blanch and cook them till tender, then mask the fillets of salmon with them, and sprinkle all lightly with picked and blanched chervil and tarragon, set them with the clarified stock, dish the fillets on a plain border of aspic jelly, and serve for an entrée for dinner, luncheon, or cold collation. Fillets of trout, sole, and various other fish can be served in this way.

Notes

—