Salmon A La Fiord Saumon D La Fiord

Take a piece of the tail end of salmon weighing four or five pounds, cleanse and boil it as in vol. i. page 77, 'salmon a la Montpellier,' and when cooked leave it in the liquor till cold, then take up and place on a pastry-rack or sieve and coat it thickly over with liquid Aspic mayonnaise (vol. i. page 27). Have a prettily cut crouton of fried bread about two inches deep and large enough to rest the salmon on, place this on a large dish, then put the fish on it. Prepare some butter as below, and by means of a forcing bag and large rose pipe garnish the top and sides of the salmon as shown in the engraving, placing here and there some cut and chopped aspic jelly and hatelets with truffles, cooked crayfish, or prawns, button mushrooms, etc, and round the dish place at intervals some prettily-cut blocks of aspic jelly. Serve Suedoise sauce in a boat. This is a very elegant dish for ball supper, etc.

Butter For Garnishing Salmon A La Fiord

Take three-quarters of a pound of fresh butter, six hard-boiled yolks of egg, half a pint of picked shrimps, a tablespoonful of anchovy essence, two tablespoon-fuls of salad oil, two ounces of lax, a quarter-ounce of Marshall's Coralline Pepper, eighteen Kruger's appetit sild, and pound altogether till smooth, colour with carmine, making the mixture a salmon colour; then rub all through a fine hair sieve, mix well together and put into the forcing bag and use as directed.

Salmon A La Monte Carlo. Sauce Suedoise Saumon A La Monte Carlo. Sauce Suedoise

Take a small fresh salmon and put it in salted cold water for two to three hours before cooking, then with a sharp knife remove the scales and fins, and clean it thoroughly; truss the salmon at the head with a trussing needle and fine string, and wash it well in cold water, then dry in a cloth and place it in a piece of well-buttered muslin or calico; tie it up with a piece of broad tape and put it in a fish kettle with sufficient boiling water to cover it; season with salt and French vinegar, and add some cleansed vegetables, such as carrots, onions, leeks, celery, and herbs (thyme, parsley, and bayleaf), about eighteen peppercorns, a blade of mace and six or eight cloves. Watch the water reboil and for each pound of salmon boil steadily for ten minutes, then take the pan off the stove and set it aside until the fish is cold; take up, drain, and remove the cloth, trussing strings etc, and place the fish on a dish; mask it with a thick coating of Mayonnaise aspic (vol. i.) so that it is completely covered, and when this is set mask it over with liquid Aspic jelly (vol. i.). Arrange a bed of chopped aspic on the dish on which the fish is to be served, and place the salmon upon it; colour some aspic jelly with sufficient liquid carmine to make it a pale salmon colour, and another portion with a little of Marshall's Sap Green to make it an olive colour; put these aside separately to set, and when firm cut them into slices, not quite a quarter of an inch thick; stamp out some of these with a leaf cutter (leaving the remainder to serve, as instructed below), and then ornament the salmon straight down the back with the aspic leaves; place two glass eyes in the fish, and arrange the remaining coloured blocks of aspic jelly all round the sides, in any pretty design; put some finely chopped aspic jelly in a bag with a plain pipe, and finish garnishing with this, as in engraving. Serve as a top or bottom dish for a ball supper, with Suedoise sauce (see recipe). A large piece of salmon or a trout can be prepared in a similar manner.