Farce For Fillets Of Salmon A La Mouchy

Take half a pound of raw salmon, and the trimmings from the fillets, half a pound of panard, a few drops of carmine, a dust of coralline pepper and salt, two raw yolks and one whole egg; pound the fish and panard separately, then mix them together and pound again, add the eggs etc. and rub through a sieve and use. Enough for ten to twelve portions.

Fillets Of Salmon A La Roumanie Filets De Saumon A La Roumanie

Take a nice sound piece of salmon and cut it into slices a quarter of an inch thick and four and a half inches long; bat each fillet out with a cold wet chopping-knife, place them in a buttered saute pan, sprinkle over each a little strained lemon-juice, grated Parmesan cheese, salt, coralline pepper, and a little sherry, cover them with a well-buttered paper, stand the saute pan in a tin containing boiling water, and cook the fillets in a moderate oven for twelve to fifteen minutes, when they should be quite firm. Dish them up on a border of potatoes, mask the fillets with a little warm glaze, garnish each with little fish quenelles, pour the prepared sauce round the dish and serve while quite hot.

Sauce For Salmon A La Roumanie

Put the bones and trimmings from the fish and the beards and liquor from six oysters into a stewpan with two sliced onions, a bunch of herbs, thyme, parsley, bayleaf, six or eight peppercorns, half a pint of white wine, three sliced tomatoes, the juice of two lemons, a little salt and one pint of fish stock or water; bring this to the boil, simmer it for about half an hour, then strain off and mix one pint of it on to two ounces of fine flour that have been fried with two ounces of butter without browning; stir till it boils, add the liquor in which the fillets were cooked, a few drops of liquid carmine, half a gill of cream, and a dust of coralline pepper, tammy, and use.

Quenelles For Garnish For Salmon A La Roumanie

Take a quarter of a pound of white fish and six bearded sauce oysters and pound them till smooth, mix with the puree three ounces of Panard (vol. i.), a dust of coralline pepper, a little salt, two small raw eggs, and one tablespoonful of cream; rub altogether through a wire sieve, pat into a forcing bag with a plain pipe, force out into little bouche moulds that are buttered and sprinkled with a little finely chopped green paisley, poach them for ten minutes, then turn them out and use one for each fillet of salmon.

Mazarine Of Salmon A La Riche Mazarine De Saumon A La Riche

Take eight ounces of raw scraped salmon and pound it till smooth pound together four ounces of Panard (vol. i.), three ounces of fresh butter, and one tablespoonful of thick Bechamel sauce, a little coralline pepper, one ounce of pounded live spawn, six boned Christiania anchovies, and a pinch of salt, a few drops of carmine and three whole eggs, When smooth mix in the pounded fish and rub all through a wire sieve; add to the puree a tablespoonful of thick cream, put the mixture into a forcing bag with a plain pipe and force it out into a buttered and papered turban mould that has been garnished with prettily cut truffle. Place the mould in a stewpan on a fold of paper, surround it with boiling water to three parts the depth of the mould, watch the water reboil, then draw the pan to the side of the stove and let the contents poach for about thirty minutes. When cooked take up, turn out on to a hot dish, garnish the centre with a ragout of button mushrooms, truffle, cooked lobster that is freed from shells and cut into dice shapes, or some of the prepared crayfish or prawns and blanched bearded oysters, all of which should be warmed together in a little fish stock in the bain-marie; pour Riche sauce all round the mazarine and serve hot for dinner or luncheon.