|
Classic
Cook Books
< last page | next page >
page 35
NOTE.--According to the number of the guests you serve a whole salmon or a part
of it; a family dinner of 5 will require about 3 to 4 lbs. of fish, and we
recommend to cook the same entire instead of slicing before cooking.
TROUT.--The trout and especially the salmon trout having very great analogy to
the salmon, what is said for the latter may be applied to the former.
The fishes cooked "au court bouillon" being served with the sauce apart, we
recommend cooking about twice as much fish as the dinner requires, because the
remainder may be kept fresh for some days in au ice box and served cold as
indicated in No. 81.
PREPARATION.--We will tell here how to cook a whole salmon, from about 8 to 10
lbs. and it will be exactly the same with any other fish or part of fish to be
cooked "au court bouillon." 1st. Clean and wash your fish, remove the gills and
the fins, but preserve the tail, place the fish in a fish kettle (with a grate
in the bottom so as not to break it, when you take it from the kettle) with 2
carrots, 1 onion sliced, some thyme and laurel, 6 grains of whole pepper and
enough water to cover the fish well. 2d. Let heat and as soon as it boils place
the fish pan on a corner of the stove and let simmer for about 1 hour without
letting boil. 3d. Serve in a long dish on a folded napkin and dispose around the
fish or serve apart 2 nice potatoes for each guest, boiled in slightly salted
water and carefully carved. Serve the sauce apart. For the sauces see Nos.
151-152-159.
68. SAUMON OR TRUITE AU BLEU.
SAUCE GENEVOISE.
PREPARATION.--Same as for the above but cook the fish in half water and half red
wine instead of pure water. For the sauce see No. 158.
69. SAUMON OR TRUITE AU BLANC.
69a Sauce aux Huitres.
69b Sauce Cardinal.
69c Sauce Homard.
69d Sauce Crevette.
PREPARATION.--Same as for the above but use white wine instead of red wine. For
the sauces see Nos. 153-154-155-156.
70. TRUITE AU VIN BLANC.
PROPORTIONS.--For five persons:
Trout.........4 to 5 lbs.
Flour.........3 tablespoonsful.
Butter........5 tablespoonsful.
Yolks........2.
Stock.........2 glassesful.
White wine....2 glassesful.
Vegetables....1 onion, 1 carrot, some thyme and laurel.
Time.--1 hour.
< last page | next page >
Classic
Cook Books
|
