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SALMON (a la Genevese)

Divide a moderate-sized salmon into three parts. Boil these in the usual way, and when they are done enough scrape the scales from the fish, and lay the pieces of salmon on a dish, in a line, about an inch apart from one another. Have ready prepared some good Genevese sauce, pour some of this over the fish, and send the rest to table in a tureen. The sauce may be prepared as follows. Mince finely a quarter of a pound of uncooked lean ham. Put this into a saucepan with the red part of a small carrot scraped to pulp with a sharp knife, a blade of mace, three cloves, a bunch of parsley, a sprig of thyme, and a slice of fresh butter. Cover the saucepan closely, and let its contents steam very gently for three-quarters of an hour. Dredge a tea-spoonful of flour over the preparation, rub out the lumps, then moisten the whole very gradually with a pint of good veal stock. Simmer the sauce for an hour longer, strain, and skim it, put it into a clean saucepan, add a spoonful of brown thickening, and when it is smooth and thick add two table-spoonfuls of lemon-juice, a tea-spoonful of essence of anchovies, a wine-glassful of good sherry, and a little salt or cayenne. Time to make the sauce, two hours. Or, lay a small slice of fresh butter in a saucepan, and when it is dissolved put in with it a moderate-sized onion or two shallots finely minced, a bunch of parsley, a sprig of thyme, two bay-leaves, a small blade of mace, and a little pepper and salt. Stir these ingredients over a gentle fire for ten minutes, then moisten gradually with half a tumblerful of sherry or Madeira, and let them simmer gently for half an hour. Take two slices of salmon a little more than an inch thick. Put them into a separate saucepan, and strain the sauce over them. Stew the fish gently in this, and when it is done enough, which it will be when it will leave the bone easily, pour off the sauce into another saucepan, leaving only as much as will keep the salmon from burning. Put with the sauce half a pint of strong veal stock, a tea-spoonful of essence of anchovies, the strained juice of a lemon, and a tea-spoonful of brown thickening. Boil the sauce till it is smooth and thick, and add pepper and salt. Lift the salmon on to a hot dish, pour part of the sauce over it, and send the rest to table in a tureen. Time, an hour and a quarter to an hour and a half. Probable cost for this quantity, 4s. Sufficient for five or six persons.

SALMON (a la Genevoise), M. Ude's recipe. "Take a few shallots, some roots of parsley a bunch of ditto seasoned with spices, thyme, bay-leaves, and a few carrots. Let the whole be lightly fried in a little butter, then moisten with white wine (Madeira for preference) and allow to boil for three-quarters of an hour. When this (called the marinade) is done, drain it through a tamis over the fish, which stew in this seasoning. As soon as the fish is sufficiently stewed, drain it, pick it well of all the scales, and return it to the vessel wherein it was boiled; put with it some of the liquor to keep it hot. Now reduce some of the marinade with a little strong gravy or stock, skim all the fat off, and then throw in a good piece of butter kneaded in flour and a little essence of anchovies, all which run over the salmon after having drained it. Some will have lemon-juice to it, which is a matter of taste."

SALMON (a la Genevoise), another way.

Take a good slice of salmon, and put it in a fish-kettle with shallot, chopped parsley, mushrooms, salt, and spice to taste, and an equal quantity of broth and red wine. Boil the fish, and when done enough take it out; have ready in a saucepan a piece of butter rolled in two spoonfuls of flour, thinned with some of the liquor of the fish, let this sauce boil, then pour it over the salmon, and serve.