Saumon Aux Court Bouillon. Salmon In Its Own Sauce

Take a bit of Salmon of any Bigness, without being scaled; tie it up in a Cloth or with Pack-thread, put it in a Vessel much of its Bigness, with a good bit of Butter, Meager-broth, and half red Wine, Salt, whole Pepper, a faggot of Parsley, Thyme, Laurel, two or three Cloves, bits of Carrots, and sliced Onions: When done, drain it and serve it upon a Napkin, and the Sauces in Boats.

Saumon Aux Ecrevisses En Gras & En Maigre - Salmon With Craw-fish, Gras Or Meagre

For Meagre scale the Salmon, boil it after the same manner as the last, and serve a good Crawfish Ragout upon it.

En Gras, braze it with slices of Veal and Ham, covering it over with thin slices of Bacon; and adding a faggot of all Sorts of sweet Herbs, Cloves, Pepper, Salt, bits of Roots, and one or two Onions sliced; soak it a little while on the Fire; then add half Broth, and half Wine, sufficiently, according to the Largeness of the Fish: When done, drain it out of the Braze, and serve it with a Crawfish Ragout, such as you will find in the Ragout Articles.

Saumon accompagné. Salmon garnished with other Things.

Take a strong Joul of Salmon, or a whole one, gut it by the Gills, and stuff it with a good Piece of Butter, mixed with a little Pepper and Salt, chopped Parsley, Shallots, and Mushrooms; wrap it round with thin slices of Bacon, and tie it in a Napkin; put it into a brazing-pan, upon slices of Veal and Ham, and soak it over the Fire about half an Hour, without adding any Liquid there to; then add half Broth and white Wine, bits of Roots, sliced Onions, and a faggot of all Sorts of sweet Herbs: When it is done, drain it, dress it upon the Table-dish, and garnish it round with Crawfish, boiled in good Cullis and white Wine, and Pinions of Turkeys glazed; upon the Salmon place a good Farce, called a Salpicon, well finished.

Saumon Aux Fines Herbes. Salmon With Sweet Herbs

Chop some Parsley, Shallots, Mushrooms, a little green Basil, Pepper and Salt; mix all these together with good Butter, and lay some of it pretty thick in the Bottom of the Dish you intend for Table; put one or two thin slices of Salmon upon it, and the same again upon the Salmon; strew it over with Bread Crumbs, and small bits of Butter, put it on a slow Fire, and cover it over with a Brazing-cover, to hold Fire on it: When it is done, drain the Butter out of the Dish, and serve with a clear Italian Sauce. See Sauce Articles.

Saumon En Fricandeaux - Fricandeaux Of Salmon

Lard the Salmon as all other Fricandeaux, and braze it upon slices of Veal and Ham, with a faggot of sweet Herbs, two or three Cloves, bits of Roots, and one Onion sliced; let it soak a little while, then add some white Wine, a little Broth, whole Pepper and Salt: When done, take it out gently, and glaze the larded Side with a Caramel made of Veal-cullis; Serve upon it a good Italian Sauce, or Sauce-pontiff, or any other. See Sauce Articles, Saumon a la Bonne-femme.