Various Ways of Preparing Salmon
In addition to the three methods of serving salmon described above, and those cold preparations with which I shall deal later, the fish in question lends itself to a whole host of dressings which are of the greatest utility in the varying of menus. The principles of these dressings I shall now give.
[787—CADGERÉE OF SALMON]
Prepare one lb. of cooked salmon, cleared of bones and skin, and cut into small pieces; four hard-boiled eggs cut into [269] ]dice; one lb. of well-cooked pilaff rice; and three-quarters pint of Béchamel flavoured with curry.
Dish in a hot timbale, alternating the various products, and finish with a coating of sauce.
[788—CÔTELETTES[!-- TN: circumflex invisible --] DE SAUMON]
Prepare some [mousseline] forcemeat for salmon, the quantity whereof will be in accordance with the number of cutlets to be made, and rub it through a coarse sieve. Line the bottom and sides of some buttered tin moulds, shaped like cutlets, with a coating one-half inch thick of the prepared forcemeat.
Fill the moulds to within one-third inch of their brims with a cold [salpicon] of mushrooms and truffles, thickened by means of reduced Allemande sauce, and cover this with the forcemeat.
Set the cutlets to poach, turn out the moulds; treat the cutlets [à l’anglaise], and cook them with clarified butter.
Arrange in a circle round a dish, put a frill on a piece of fried bread counterfeiting the bone of the cutlet, garnish with fried parsley, and send to the table, separately, a “Dieppoise” sauce, Shrimp sauce, or a purée of fresh vegetables, such as peas, carrots, &c. In the latter case, serve at the same time a sauce in keeping with the garnish.
[789—COULIBIAC DE SAUMON]
Preparation.—Have ready two lbs. of ordinary brioche paste without sugar (No. [2368]). Stiffen in butter one and one-half lbs. of small salmon collops, and prepare one-sixth lb. of mushrooms and one chopped onion (both of which should be fried in butter), one-half lb. of semolina kache (No. [2292]) or the same weight of rice cooked in consommé; two hard-boiled eggs, chopped; and one lb. of [vesiga], roughly chopped and cooked in consommé.
For this weight of cooked [vesiga] about two and one-half oz. of dried [vesiga] will be needed, which should be soaked for at least four hours in cold water, and then cooked for three and one-half hours in white consommé. It may also be cooked in water.
Roll the brioche paste into rectangles twelve inches long by eight inches wide, and spread thereon in successive layers the kache or the rice, the collops of salmon, the chopped [vesiga], the eggs, the mushrooms, and the onion, and finish with a layer of kache or rice. Moisten the edges of the paste and draw the longest ends of it towards each other over the [270] ]enumerated layers of garnish, and join them so as to properly enclose the latter.
Now fold the two remaining ends over to the centre in a similar way. Place the coulibiac thus formed on a baking-tray, and take care to turn it over in order that the joining parts of the paste lie underneath.
Set the paste to rise for twenty-five minutes, sprinkle some melted butter over the coulibiac, sprinkle with some very fine raspings, make a slit in the top for the escape of vapour, and bake in a moderate oven for forty-five or fifty minutes. Fill the coulibiac with freshly-melted butter when withdrawing it from the oven.