Fillets of Salmon à la Morny

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
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Cream Mixture
Instructions (12)
  1. Scale and cut the salmon into slices about an inch thick.
  2. Place the salmon slices in a well-buttered sauté pan with one or two sliced onions, a bunch of herbs, and six peppercorns.
  3. Cover with fish stock and let it boil very gently for about fifteen minutes with a buttered paper over the fish and the cover on the pan.
  4. Take up the fish and keep it warm between two plates, standing these on a saucepan containing boiling water.
  5. Fry one and a half ounces of butter and the same of flour in a pan, taking care it does not discolour.
  6. To this, mix about half a pint of the stock in which the salmon was boiled, stir all this together till it boils.
  7. Add the juice of half a lemon, a gill of cream, a tiny dust of cayenne pepper, and two ounces of freshly grated Parmesan cheese.
  8. Stir this again till it boils, then strain it.
  9. Dish the salmon on a hot dish and pour this sauce all over it.
  10. Cover the whole with the following cream mixture.
Cream Mixture
  1. Slice finely six ounces of Gruyère (or any good cheese, such as Cheddar &c.) and lay it in a stewpan with four tablespoonfuls of cream and a dust of cayenne pepper.
  2. Stir this together lightly till the cheese is dissolved, then pour.
Original Text
Fillets of Salmon à la Morny. (Filets de Saumon à la Morny.) Scale and cut the salmon into slices about an inch thick, and place these in a well-buttered sauté pan with one or two onions sliced, a bunch of herbs and six peppercorns, cover it over with any fish stock, and let it boil very gently for about fifteen minutes with a buttered paper over the fish and the cover on the pan. Then take up the fish and keep it warm between two plates, standing these on a saucepan containing boiling water; fry one and a half ounces of butter and the same of flour in a pan, taking care it does not discolour, and to this mix about half a pint of the stock in which the salmon was boiled, stir all this together till it boils, then add the juice of half a lemon, a gill of cream, a tiny dust of cayenne pepper, and two ounces of freshly grated Parmesan cheese; stir this again till it boils, then tammy it, dish the salmon on a hot dish and pour this sauce all over it, and lastly cover the whole with the following cream mixture:— Cream Mixture.—Slice finely six ounces of Gruyère (or any good cheese, such as Cheddar &c.) and lay it in a stewpan with four tablespoonfuls of cream and a dust of cayenne pepper; stir this together lightly till the cheese is dissolved, then pour
Notes
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