Boiled Salmon - Egg Sauce

Mashed Potatoes Carrots In Turnip Cups

Prune Blanc Mange

Boiled Salmon

In cooking fish in boiling liquid two things must be kept in mind, appearance and nutritive value. Cold liquid draws out the juices, while plunging the fish in boiling liquid causes the skin to contract and crack. Consequently a medium course must be pursued.

Select a piece from the middle cut of salmon, say 2 or 3 pounds. Lower the fish fastened on a fish rack, or in the absence of this utensil, in a frying basket, or wrapped in a piece of cheese cloth, into hot water; bring quickly to the boiling point; then let simmer until the flesh separates readily from the bones, and no longer. After the simmering begins the cooking will take from 5 to 8 m per pound, according to the thickness of the fish. Let the liquid just cover the fish; add 1 1/2 t salt and 1 T vinegar or lemon juice for each 2 quarts of water. The vinegar or lemon juice makes the flesh firm and also whitens it. When the fish is done, drain and serve with some sauce, in this case Egg Sauce.

Egg Sauce

Melt 3 T butter; add 2 T flour, 1/4 t salt, and 1/4 t pepper. Mix well together then add slowly, stirring all the time, 1 c hot water. Boil several minutes until the flour is thoroughly cooked, then add little by little, 2 T butter. When this is all well beaten into the mixture add 2 hard cooked eggs chopped fine. Pour over the fish and serve very hot.

Carrotsin Turnip Cups

Pare small, well shaped, white turnips. Cut slices from the stem end and with a potato scoop remove the flesh leaving a cup. Throw these into boiling salted water and simmer for 20 m. Lift each one carefully with the skimmer, and turn upside down to drain. While these are cooking, cut young carrots into dice, throw them into a kettle of boiling water, and cook gently 20 m; drain in a colander. Arrange the turnip cups while hot on a heated chop plate; add to the carrots 1/2 t salt, a dash pepper, and 1/2 c cream, or

1/2 c milk thickened with 1/2 T flour. Shake over the fire until hot, then fill the turnip cups; garnish the dish with parsley and serve.

Prune Blanc Mange

Make plain blanc mange (p. 29), 4 T cornstarch, 2 T sugar, 1/2 c cold milk, mix, add 1 1/2 c hot milk, 1/2 t salt, bring to the boil, then finish in the double boiler. About 5 m before it is done add 1 c cooked prunes, seeded and cut into small pieces, and just before moulding, 1 t vanilla.

Mashed Potatoes

For 8 potatoes use 3 T butter, 1/2 t salt and 1/2 c milk or cream. See Lesson 3, page 15.

Preparing The Meal

About 3/4 h before dinner time wash and pare the potatoes and put them on to cook. Also cook the turnips and carrots, then the fish.

While these things are cooking make the Egg Sauce, and if cream is not available for the carrots, thicken the milk.

Arrange the Prune Blanc Mange which should have been made in the morning, in dessert dishes ready for serving.

Drain and mash the potatoes, drain the turnip cups and carrots, pour the dressing on the carrots, add to the turnip cups and arrange on a hot chop plate. Remove the fish from the water, drain and put on a hot platter, pour over it the Egg Sauce, garnish with parsley, and serve.