Home › The World's Kitchen › Salmon, Coblenz

Salmon, Coblenz

Procure three three-quarter-pound salmon steaks and keep on a plate till required. Cut a small carrot and a small onion in exceedingly small pieces, then mix in a sautoir a level tablespoon butter, two level tablespoons flour, stir well while heating for half minute, moisten with a gill white wine and two gills white broth, add the carrot and onion, mix well, let boil for ten minutes and add the salmon. Season with a teaspoon salt and two saltspoons pepper, lightly mix, cover the pan, boil for five minutes, then set in oven for thirty-five minutes. Remove, dress the salmon on a hot dish, pour contents of pan over salmon, arrange six heart-shaped bread croutons around, sprinkle a little chopped parsley over and serve.