Season with salt
and pepper-corns, cover, and simmer slowly for an hour. Take up
the fish carefully and keep warm. Strain the liquid and thicken
with flour cooked brown in butter. Add half a cupful of stewed
and strained tomatoes, the juice of a lemon, two tablespoonfuls
of butter, and a teaspoonful of anchovy essence. Pour over the
fish and serve.
SALMON A L'ESPAGNOLE
Cut fresh salmon in small pieces suitable for serving, and fry
in butter. Drain and keep warm. Add two tablespoonfuls of flour
to the butter, in which the fish is cooked, and brown. Add two
cupfuls of stock and cook until thick, stirring constantly. Take
[Page 280]
from the fire, add a tablespoonful of butter, a teaspoonful of
minced parsley, and the juice of a lemon. Pour over the fish and
serve.
SALMON A LA GENOISE
Boil a small fresh salmon in salted and acidulated water to cover,
drain, and skin. Arrange on a serving-dish and keep warm. Chop
fine a small slice of ham, a slice of carrot, a small stalk of
celery, an onion, a parsley root, and three or four shallots. Add
a sprig of thyme, a bay-leaf, a blade of mace, and two cloves. Fry
in butter, add two tablespoonfuls of flour and cook until brown.
Add two cupfuls of Claret and cook until thick, stirring constantly.
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