Mrs Beetons Fish Recipes Revisited
Salmon a la Génévese
2 Salmon Slices
285ml (˝ pint) White Stock
2 shallots, chopped
2 Carrots
1 Lemon, juice only
1 Small Bunch of Herbs
2 Bay Leaves
4 tbsp Madeira
1 tsp Anchovy Sauce
Butter and Flour, to thicken
Parsley, a little
Ground Mace
Pepper
Cayenne
Salt, to taste
Rub the bottom of a saucepan with butter and add the shallots, herbs, bay leaves, carrots, mace and seasoning with salt, pepper and mace.
Stir them for 10 minutes over a low to medium heat, then add the Madeira or sherry
Simmer gently for 30 minutes.
Strain through a sieve over the fish, which should be simmered gently until cooked..
As soon as the fish is sufficiently cooked.
Remove the liquor, except for a little to keep the salmon moist.
Put it into another saucepan, add the stock.
Thicken with butter and flour, add the anchovies sauce, lemon juice, cayenne and salt.
Serve the salmon on a hot dish, pour over part of the sauce and serve the remainder in a tureen.
Time: 60-75 minutes.
Sufficient for 4 or 5 persons.
SALMON A LA GENEVESE
307. INGREDIENTS - 2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock (No. 107), thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste.
Mode - Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen.
Time - 1-1/4 hour.
Average cost, for this quantity, 3s. 6d.
Sufficient for 4 or 5 persons.
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