Cook together one tablespoonful
each of butter and flour, add a cupful of cream, and half a cupful
of boiling water in which a bit of soda has been dissolved. Cook
until thick, stirring constantly, and add two tablespoonfuls of
melted butter and a teaspoonful of minced parsley. Pour the sauce
around the fish and serve.
BAKED SALMON-TROUT--III
Have a large salmon-trout cleaned and larded. Put into a buttered
baking-pan, rub the fish with salt and pepper, and pour over a
wineglassful of Madeira. Cover with buttered paper and bake, basting
every ten or fifteen minutes with the liquid. Serve with any preferred
sauce.
[Page 310]
SALMON-TROUT A LA GENOISE
Prepare and clean a salmon-trout, remove the backbone, stuff with
seasoned crumbs, and put into a buttered pan with half a cupful of
Sherry, two cupfuls of stock, a bunch of parsley, a sliced onion,
and salt, pepper, and sweet herbs to season. Cover with a buttered
paper and cook slowly, basting often. Take up the fish, strain
the liquid, and add enough stock to make the required quantity of
sauce. Thicken with flour cooked in butter, add two tablespoonfuls
of butter, and lemon-juice and anchovy essence to season. Serve
the sauce separately,
SALMON-TROUT A LA HOLLANDAISE
Prepare and clean the salmon-trout and cook in salted and acidulated
water, seasoning with salt, pepper, and parsley.
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