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Classic
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page 202
Boiled salmon may also be served with a Bearnese-, yellow caper-, oyster- or
Hollandaise sauce; a few drops. of lemon juice should be added to the melted
butter.
If the salmon in to be served cold with oil and vinegar take the pieces out of
the kettle, let them cool and immediately put them into a pickle of some of the
cold fish broth, olive oil, vinegar, pepper and salt. Less, salt is required for
cooking salmon than for any other fish.
3. Salmon with Savory Herbs. Clean the fish thoroughly and cut it into pieces,
sprinkle with salt and let it stand for 1 hour. Then mix the following herbs:.
Parsley, eschalots and capers, together with freshened and boned anchovy and
ground pepper and put them into fresh molted butter with enough lemon juice to
slightly acidulate it, put it on the fire and when warm add the fish and leave
it for 2 hours, turning quite often; the butter should be melted but must not
scorch, Heat some butter in another pan and fry the salmon in it for 10 minutes,
brushing the minced herbs over botli sides of the fish frequently.
The sauce is made by boiling the rest of the marinade with 2 glassfuls of white
wine with a few spoonfuls of good meat broth, and if it should not be tart
enough add a few drops of lemon juice and stir through it the yolks of a few
eggs.
4. Pickled Salmon. Take 2 pounds of salmon and' without washing or skinning it
cut it into slices about 1 inch thick, put into salt for about 1. hour, dry with
a cloth, brush with the best olive oil and then fry them on a quick fire until
done and of a light brown color; the slices are then placed into an earthenware
jar. Boil 1 pint of mild vinegar and 1 pint of white wine, 1/2 ounce of salt, 2
lemon slices, 2 bay leaves, tarragon, a pinch or white pepper and when this
liquor is cool pour it over the fish; cover the jar by tying a cloth over it and
let it stand until wanted.
5. Boiled Eels. After the eel has been killed it is not taken out of the skin,
but the latter is rubbed down with salt; the ell is then emptied, cut into
pieces and hot vinegar poured over it; afterwards put it on teh fire with a dash
fo vinegar, salt, a bay leaf, lemon slices,
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