How to Cook Fish

by Myrtle Reed

SALMON À L'ALLEMANDE

Put a large middle cut of salmon into a saucepan, with a sliced carrot, a large onion, a bunch of parsley, salt and pepper to season, half a cupful of butter, two cupfuls of Claret, and enough stock to cover. Cover with buttered paper and cook slowly for an hour. Take up the fish carefully and keep warm. Strain the liquid, skim the fat, and thicken with butter and flour cooked together until brown. Add a tablespoonful of butter, seasoned with lemon-juice and anchovy essence, pour over the fish, and serve.

SALMON À L'ADMIRAL

Fry in butter two chopped onions, two parsley roots, a bunch of chopped parsley with a sprig of thyme, a broken bay-leaf, a clove, and three small chopped carrots. Add one cupful of white wine, put a small cleaned salmon into a buttered baking-dish, spread the vegetables over, cover, and cook until tender, basting with the drippings or with hot water if needed. Take out the fish, strain the liquid, add to it a cupful of cream and thicken with a tablespoonful each of butter and flour cooked together. Pour it around the fish and garnish with lemon and parsley.

SALMON À LA BORDEAUX

Clean a small salmon, stuff with seasoned crumbs and oysters, and put into a fish-kettle with two tablespoonfuls of butter, two onions sliced, a bunch of parsley, and salt, pepper, and grated nutmeg to season. Add two cupfuls each of stock, water, and white wine. Cover the fish with buttered paper and simmer for an hour. Drain the fish and keep warm. Prepare a sauce according to directions given in the recipe for Salmon à la Genoise, using the liquid strained from the fish.

SALMON À LA CANDACE

Put a large cut of salmon on the drainer in a fish-kettle and cover it with a small slice of raw ham. Add two cupfuls of Rhine wine, a quart of stock, and a bunch of parsley. Cover with buttered paper, simmer for an hour, drain, and remove the skin. Strain the liquid, thicken with flour cooked brown in butter, add a tablespoonful of butter, cayenne, and lemon-juice to season. Bring to the boil, pour over the fish, and serve.

SALMON À LA CHAMBORD

Put a large middle cut of salmon into a saucepan with sliced carrots and onions, a bunch of parsley, two tablespoonfuls of butter and two cupfuls each of white wine and white stock. Season with salt and pepper-corns, cover, and simmer slowly for an hour. Take up the fish carefully and keep warm. Strain the liquid and thicken with flour cooked brown in butter. Add half a cupful of stewed and strained tomatoes, the juice of a lemon, two tablespoonfuls of butter, and a teaspoonful of anchovy essence. Pour over the fish and serve.