SALMON A LA GENEVESE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Total: 75 min
Yield: 4.0 – 5.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (17)

2 slices of salmon ↝ Fish, salmon, raw [Fish]
2 chopped shalots
a little parsley ↝ Parsley, raw [Not included in a food category]
a small bunch of herbs
2 bay-leaves ↝ Spices, bay leaf [Spices and Herbs]
2 carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
pounded mace ↝ Spices, mace, ground [Spices and Herbs]
pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt to taste ↝ Salt, table, iodized [Spices and Herbs]
4 tablespoonfuls of Madeira
1/2 pint of white stock (No. 107)
thickening of butter and flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
thickening of butter and flour ↝ Flour, 00 [Cereal Grains and Pasta]
1 teaspoonful of essence of anchovies ↝ Fish, anchovy [Fish]
the juice of 1 lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
cayenne and salt to taste ↝ Peppers, raw, NFS [Other vegetables and combinations]
cayenne and salt to taste ↝ Salt, table, iodized [Spices and Herbs]

Instructions (6)

Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning.
Stir them for 10 minutes over a clear fire, and add the Madeira or sherry.
Simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy.
As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan.
Add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt.
Lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen.

Original Text

SALMON A LA GENEVESE.

307. INGREDIENTS.—2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock (No. 107), thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste.

Mode.—Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen.

Time.—1-1/4 hour. Average cost for this quantity, 3s. 6d.

Sufficient for 4 or 5 persons.

Notes

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