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SALMON (a l'Allemande)

Cut the fish into slices two inches thick, leaving a small portion of fish to the head, and the tail four inches long; take away all the blood from the inside, throw some salt over the slices very equally, and half an hour afterwards turn them. Leave them thus for fifteen or twenty minutes, then wash, and drain them upon napkins; butter a fish-strainer, place the slices upon it flat, and cover the greater part of the flesh with slices of lemon cut very thin and the pips taken out; add here and there four large shallots, sliced, whole white pepper, and parsley-roots cut in fillets. Two hours before it is to be served put the fish into the kettle, and place it over a bed of live ashes, put fire also on the top; after thirty or forty minutes uncover the fish, and observe that it should be firm if done sufficiently. Take it out, and let it cool. When serving take away the shallots and a great part of the parsley-roots, dish the salmon on a napkin, commencing with the head and afterwards putting down the slices according to their size, to form the fish of its original shape, and surround it with small groups of parsley; having dished it, pour into the kettle four spoonfuls of hot consomme to collect all the essence of the salmon, which pass through a silk sieve. Let this be well seasoned, and serve it in boats.

SALMON (a l'Amiral), Soyer's recipe.

Truss a small salmon in the form of the letter S, and boil it in the usual way; dish it without a napkin, and have ready the following sauce. Peel four onions, cut them in slices, and put them into a stewpan with six table-spoonfuls of salad-oil; fry them a light brown colour, then pour off the oil, and add two glassfuls of port wine, three cloves, one blade of mace, a sprig of thyme, a bay-leaf, one table-spoonful of salt, two of sugar, twenty of brown sauce, and six of brown gravy; reduce this mixture over a sharp fire for a quarter of an hour, rub it through a tamis, and place it again in a stewpan; boil it again a short time, and finish with one ounce of anchovy butter and two spoonfuls of Harvey Sauce; then place a border of mashed potatoes round the fish, upon which dish a border of quenelles of whiting, and upon every other quenelle stick a prawn, pour the sauce over the fish, and a mazarine sauce over the quenelles; serve very hot. To make the sauce a la Mazarine, take all the spawn from two fine hen lobsters; pound it well in the mortar, and mix it with half a pound of fresh butter; rub it through a hair sieve, place it upon ice till firm, then put it in a stewpan with the yolks of four eggs, a little pepper, half a tea-spoonful of salt, and four table-spoonfuls of lemon-juice, place it over the fire, and proceed as for Dutch sauce, adding the same quantity of melted butter and also two tea-spoonfuls of essence of anchovy. Pass it through a tamis into a clean stewpan to make it hot.

SALMON (a la Danois), Danish mode.

Cut the salmon in slices as directed in the recipe SALMON A L'ALLEMANDE, boil it in water with a little salt, and dish it in its original form, as directed in the recipe named; garnish with potatoes plainly boiled, and serve in sauce-boats melted butter mixed with anchovy butter.