|
Classic
Cook Books
< last page | next page >
page 40
80. SAUMON FROID OR TRUITE FROIDE, A L'IMPERIALE.
COLD SALMON, COLD TROUT, A L'IMPERIALE.
NOTE.--Always served entire.
PROPORTIONS.--We give here the proportions for a 6 to 8 lb. trout to be served
at a dinner for 10 persons:
Trout........6 to 8 lbs.
Vegetables...Green peas, green kidney beans, carrots cut in dices, carved
cauliflowers, about 3 tablespoonsful of each.
Salad........1 handful.
Parsley......1 handful.
PREPARATION.--1st. Cook a trout "au court bouillon" (No. 67) and let it cool in
the water in which it has been cooked. 2d. When cold, let it drip, skin
carefully and place in a folded napkin on a long dish. 3d. Cook in boiling water
and separately some green kidney beans, green peas, carrots cut in dices,
cauliflowers carved in balls about the size of a hazel nut, season them
separately with salt, pepper, oil and vinegar and dispose them with taste in
small cakes around the fish with some green salad leaves and parsley wisps.
Serve with a sauce mayonnaise or sauce tartare apart. For the sauces see Nos.
162-163.
81. SAUMON FROID OR TRUITE FROIDE.
81a Sauce Mayonnaise.
81b Sauce Tartare.
81c Sauce Remoulade.
81d Sauce Vinaigrette.
PREPARATION.--Let cool a salmon or trout boiled "au court bouillon" or serve
what is left over from a fish cooked in the same manner with the sauce apart.
For the sauces see Nos. 162-163-164-165.
82. COQUILLES DE SAUMON OR COQUILLES DE TRUITE A LA CALIFORNIENNE.
NOTE.--These are made out of cold salmon, trout, pike, etc., remaining from
fishes previously served "au court bouillon," "au bleu" or "au blanc," and are
served in quite large flat shells, "coquilles" in French. They are very
convenient for lunch or tea parties.
PROPORTIONS.--For five persons:
Cold fish......1 to 2 lbs.
Butter.........5 tablespoonsful.
Flour..........2 tablespoonsful.
Bread crumbs...2 tablespoonsful.
Rasped cheese..1 tablespoonful.
Stock..........1 glassful.
White wine.....2 glassesful.
Yolks..........2.
Onion..........1.
Time.--3/4 hour.
< last page | next page >
Classic
Cook Books
|
