The necessary time to cook the above to perfection, from beginning to end, will be thirty-five minutes.
304. Salmon Colbert.
—Proceed as for the above, and serve with three-quarters of a pint of Colbert sauce ([No. 190]), also four plain boiled potatoes served separately, and cut in quarters ([No. 982]).
305. Salmon à la Régence.
—Take a fine but very small salmon, fill it with fish forcemeat ([No. 227]), and put it on a grate in the fish-kettle with half a bunch of parsley-roots, three sprigs of celery, three sliced onions, six cloves, and half a handful of whole pepper. Moisten with half a bottle of white wine, season with a pinch of salt, and cover with a thin barde of raw salt pork. Add a little mushroom liquor, if any on hand, and place it in a moderate oven for one and a half to two hours; then lift it from the kettle, removing the pork and herbs. Slide the fish on to a hot dish, strain the broth into a sautoire, reduce it to one-half, and add to the garnish with a régence garnishing ([No. 235]); glaze the top of the fish with just a little crawfish butter ([No. 150]) mixed with very little white glaze ([No. 141]), and serve with the sauce in a sauce-bowl.
306. Salmon à la Genoise.
—To be prepared the same as salmon Colbert ([No. 304]), garnishing with four clusters of mushrooms—four mushrooms on each cluster—and six cooked crawfish instead of the boiled potatoes. Serve with half a pint of Genoise sauce ([No. 187]) separate.
307. Salmon, rolled à l’Irlandaise.
—Bone three pounds of salmon. Parboil it. Besprinkle the sides and insides with a pinch of salt, half a pinch of pepper, and the same of nutmeg; also twelve chopped oysters, one tablespoonful of parsley, and half a cupful of bread-crumbs. Roll it together, then put it in a deep pan with one ounce of butter. Bake in a hot oven for twenty-five minutes and serve on a dish, pouring its own gravy over.