343. Water Souchet Of Crimped Salmon

Perfection in the preparation of this dish can only be attained by using the fish a few hours after it is caught. Moreover, those engaged in catching the fish should be instructed to cut it into slices half an inch thick, and to keep it in cold spring water for a couple of hours or so ; when, as is well known, the salmon will acquire that degree of firmness peculiar to all crimped fish.

Place the slices of salmon in a stewpan with some shred parsley roots previously boiled for the purpose, and also the water they have been boiled in, some picked parsley leaves, minionette pepper, and sufficient salt to season it; moisten with some essence of fish, which should be made either from the inferior pieces of the salmon, or else with half a dozen flounders or slips. Let the water souchet thus far prepared boil briskly until the salmon be done, which will require about six minutes. It should be served quickly, but just before sending to table you may add a little bright consomme. Many, however, prefer the latter omitted, considering that it diminishes the sweetness of the crisp creamy salmon.

With all water souchets send plates of brown bread and butter.

344. Water Souchet Of Plain Salmon

Trim and fillet the required quantity of plain salmon ; place the fillets neatly side by side in a stewpan, and put them by till dinner-time.

Meanwhile prepare the water souchet broth as follows :-Put the trimmings of the salmon into a stewpan, with carrot, celery, and parsley roots, the whole sliced up. Add a little minionette pepper and salt, and about two glasses of French white wine; fill up with water or weak broth, allow it to boil, and then set it by the side of the stove to continue gently boiling for half an hour; then strain the souchet off through a napkin on to the fillets of salmon, set them to boil briskly on the fire for about five minutes, add the shred parsley roots and picked parsley leaves; and when the whole has boiled together for three minutes, serve the water souchet in a deep silver dish or small soup-tureen.

345. Water Souchet Of Fillets Of Perch

Procure four good-sized perch, clean and fillet them. Place the fillets neatly in a deep sauta-pan, and put them in the larder until wanted. Meanwhile, with the bones and trimmings prepare the souchet broth according to the directions given for making the preceding souchet, and finishing in precisely the same manner.

346. Water Souchet Of Fillets Of Soles

Having filleted the soles and trimmed the fillets, take hold of each and fold one end over the other; batter the ends together with the handle of a knife, pare off any rough fragments that may remain about them, and place them in circular order in a stewpan; then pour over them the souchet prepared in the usual manner with the bones and trimmings, etc. Let the fillets thus arranged boil for five or six minutes; ascertain that they are done, and serve them in a water-souchet dish, with parsley roots and leaves, previously prepared for that purpose.

Water-souchets of fillets of trout, char, and indeed of almost every species of the more delicate kinds of fresh-water fish, are made according to the foregoing directions.