Slices Of Salmon A La Vanderbilt Tranches De Saumon A La Vanderbilt

Take some fresh salmon, and cut it into slices about an inch and a half to two, inches thick, allowing about three ounces of fish to each person, place them in a saute pan with two ounces of butter, half a pint of white wine and half a pint of tomato pulp (made by rubbing four or five tomatoes through a sieve); sprinkle over them the strained juice of one lemon, place a well-buttered paper over the top, and put the cover on the pan; bring the contents to the boil, then draw the pan to the side of the stove, and simmer for about twenty minutes; then remove the paper, and carefully take up the slices of salmon, arrange them on a hot dish, and garnish both ends of the dish with cooked Cucumber (see recipe) and Salsifies if in season (vol. i. page 239), and at the sides of the dish place hot cooked button mushrooms; thicken the liquor in which the salmon was cooked with one ounce of Marshall's Creme de Riz which has been mixed with a tablespoonful of white wine and coloured with a little carmine; stir these together in the pan till it boils, then tammy; make it quite hot in the bain-marie, and serve round the fish and some in a sauceboat. Serve hot for dinner party or luncheon.

Fillets Of Salmon A 1'alexandra Filets De Saumon A L' Alexandra

Take a piece of salmon and cut it in neat fillets, remove the skin, season with coralline pepper and salt, and a little lemon juice, and roll the fillets up into little rounds and tie them up in bands of buttered paper and put them in a stewpan with enough really good fish stock to cover them; sprinkle a few drops of lemon juice or a little white wine on the tops and cook for twelve to fifteen minutes. Take them up, remove the papers, and lightly glaze them over with warm glaze; oil some little square paper cases on the outside, and dry them in the screen and put one of the prepared fillets in each case and garnish round the fillet with Cucumber peas (see recipe), and put a little piece of Montpellier or Maitre d'Hotel butter (vol. i.) about the size of a Spanish nut on the top of each fillet and serve on a hot dish with a dish-paper on it, as a dinner fish, fish entree, or for luncheon. These fillets are also nice when cold.

Fillets Of Salmon In Paper A 1'anvers Filets De Saummon En Papillate A L'anvers

Take about a pound of the middle of salmon with the backbone removed to make a dish for five or six persons, and cut it in nice slices about a quarter of an inch thick; remove the skin and lightly bat out the pieces with a wet knife, season with a little coralline pepper and salt and warm butter and strained lemon juice; cut some foolscap paper into heart shapes and double and fold the edges so as to form a bag or case, oil these on the outside, and place a fillet of salmon in each with a tablespoonful of Tomato puree (vol. i. page 35); wrap up the ends of the paper and put the cases in a well-greased tin with a paper over the top to prevent the cases getting browned in the cooking; place the tin in the oven for about ten minutes, this will make the paper cases puff out. Dish up the cases on a hot dish on a dish-paper or napkin, garnish with a little green tarragon and chervil or parsley. These make an excellent dish for breakfast, dinner, or luncheon, and should be served directly they are taken from the oven.