Pour it around the fish
and garnish with lemon and parsley.
SALMON A LA BORDEAUX
Clean a small salmon, stuff with seasoned crumbs and oysters, and
put into a fish-kettle with two tablespoonfuls of butter, two onions
sliced, a bunch of parsley, and salt, pepper, and grated nutmeg
to season. Add two cupfuls each of stock, water, and white wine.
Cover the fish with buttered paper and simmer for an hour. Drain the
fish and keep warm. Prepare a sauce according to directions given
in the recipe for Salmon a la Genoise, using the liquid strained
from the fish.
SALMON A LA CANDACE
Put a large cut of salmon on the drainer in a fish-kettle and cover
it with a small slice of raw ham. Add two cupfuls of Rhine wine,
a quart of stock, and a bunch of parsley. Cover with buttered paper,
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simmer for an hour, drain, and remove the skin. Strain the liquid,
thicken with flour cooked brown in butter, add a tablespoonful of
butter, cayenne, and lemon-juice to season. Bring to the boil, pour
over the fish, and serve.
SALMON A LA CHAMBORD
Put a large middle cut of salmon into a saucepan with sliced carrots
and onions, a bunch of parsley, two tablespoonfuls of butter and
two cupfuls each of white wine and white stock.
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