Salmon, to dress en caisses

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
salmon preparation
Instructions (10)
  1. Take two slices of fresh salmon, about the thickness of half a finger.
  2. Steep the salmon for an hour in sweet butter with mushrooms, a clove of garlic, and a shalot, all shredded fine, half a laurel-leaf, thyme, and basil, reduced to a fine powder, salt, and whole pepper.
  3. Make a neat paper box to contain your salmon.
  4. Rub the outside of the paper box with butter.
  5. Put the salmon with all its seasoning into the paper box.
  6. Cover the salmon with grated bread.
  7. Cook in an oven, or put the dish upon a stove.
  8. When the salmon is done, brown it with a salamander.
  9. When you serve it, squeeze in the juice of a large lemon.
  10. If serving with Spanish sauce, take off the fat from the salmon before putting in the sauce.
Original Text
Salmon, to dress en caisses, that is, in small paper cases. Take two slices of fresh salmon, about the thickness of half a finger; steep it an hour in sweet butter with mushrooms, a clove of garlic, and a shalot, all shred fine, half a laurel-leaf, thyme, and basil, reduced to a fine powder, salt, and whole pepper. Then make a neat paper box to contain your salmon; rub the outside of it with butter, and put the salmon with all its seasoning and covered with grated bread into it; do it in an oven, or put the dish upon a stove, and, when the salmon is done, brown it with a salamander. When you serve it, squeeze in the juice of a large lemon. If you serve it with Spanish[79] sauce, the fat must be taken off the salmon before you put in the sauce.
Notes
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