Salmon—Quarter—Genevoise Sauce

The illustration (Fig. 299), represents this remove of salmon as it should be dressed.

Choose a fresh salmon weighing from twelve to sixteen pounds, suppress the head and about eight inches of meat from the thin tail end; divide the remainder into two equal parts cutting it through the thickness in the center, split each part in two lengthwise pieces leaving half of the large bone adhering to each part; it is one of these half slices that is shown in the illustration. Tie these four halves together to give them their primitive shape; lay the fish on a grater of a small fish kettle with an abundance of salt, let macerate for one hour, then cover with cold water and two gills of vinegar, add simply a large bunch of parsley, then heat the liquid while skimming, and at the first boil remove the kettle to the side of the fire so that the liquid quivers only for thirty to forty minutes. A quarter of an hour before serving, drain off the fish on the grater and with the tip of a knife cut a slit in the middle of each quarter of the width of three inches on the whole length of the skin, in a straight line, so as to remove all the central part, suppress also the sanguineous crust covering the flesh, leaving them bare. Wash the fish in its own broth, then rub the surfaces with a piece of fresh butter or red butter (No. 580). Slide the fish on a long dish, the bottom being supplied with a perforated board, and covered over with a folded napkin. Send to the table with a dishful of three-quarter inch potato balls boiled in salted water and a sauce-boat of genevoise sauce (No. 469).