Cook a macedoine of vegetables
separately, and garnish each fillet with some of it, then cook them
in a covered stewpan Put a crouton of bread in an entree dish and
garnish it with cooked peas, mixed with Bechamel sauce (No. 3),
stock, and butter. Around this place the fillets of fish, leaving
the centre with the peas uncovered. Pour some rich Espagnole sauce
(No. 1) round the fillets and serve.
No. 68. Salmone alla Farnese (Salmon)
Ingredients: Salmon, oil, lemon juice, thyme, salt, pepper,
nutmeg, mayonnaise sauce, lobster butter, gelatine, Velute sauce,
olives, anchovy butter, white truffles, mushrooms in oil, crayfish.
Boil a piece of salmon, and when cold cut it into fillets and
marinate them for two hours in oil, lemon juice, salt, thyme
pepper, and nutmeg. Then make a good mayonnaise and add to it some
lobster butter mixed with a little dissolved gelatine and Velute
sauce (No. 2). Wipe the fillets and arrange them in a circle on a
dish, and pour the mayonnaise over them.
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