Cook for half an hour over a hot fire, turn the
salmon occasionally, and if it gets dry, add a cup of Espagnole
sauce. Let it boil until sufficiently cooked, and then put it on a
dish. Into the sauce put four mushrooms cooked in white sauce,
half a teaspoonful of anchovy butter and a little lemon juice.
Pour the sauce over the salmon and serve.
No. 71. Fillets of Salmon in Papiliotte
Ingredients: Salmon, oil, lemon juice, salt, pepper, nutmeg,
herbs.
Cut a piece of salmon into fillets, marinate them in oil, lemon
juice, salt, pepper, nutmeg, and herbs for two hours. Wipe and put
them into paper souffle cases with a little oil, butter, and herbs.
Cook them on a gridiron, and serve with a sauce piquante made in
the following manner: Half a pint of rich Espagnole sauce (No. 1)
and a dessert-spoonful of New Century* sauce, warmed up in a bain-
marie.
*Can be obtained at Messrs Lazenby's, Wigmoree Street, W.
Beef, Mutton, Veal, Lamb, &C.
No. 72. Manzo alla Certosina (Fillet of Beef)
Ingredients: Fillet of beef or rump steak, bacon, olive oil, salt,
nutmeg, anchovies, herbs, stock, garlic.
Pages:
151
152
153
154
155
156
157
158
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173
174
175