DRESSED SALMON, ITALIAN SAUCE.
Ingredients: Two slices of middle cut of salmon, about one
and a-half pounds to two pounds in weight each, three onions,
two carrots, two blades of mace, a few allspice, two shalots, a tin
of preserved mushrooms, one bay-leaf, a sprig of thyme, some
seasoning, a little parsley, one pint of stock, and a little roux.
Cut up three onions, two carrots, (very thin,) and place them in
a baking-dish ; add a few allspice, two blades of mace, and some
seasoning ; then lay the slices of salmon on the top of the vege-
tables, and cover with a piece of buttered paper, and bake in a
hot oven thirty minutes. Into a stewpan put one pint of stock,
a sprig of thyme, a bay-leaf, a little piece of carrot, an onion,
and a little roux ; boil together twenty minutes, and strain
through a fine hair-sieve. Chop very finely two shalots, and
put them into a stewpan with two ounces butter, and let them
simmer a few minutes ; then add a tin of preserved mushrooms
chopped fine, and a little finely-chopped parsley ; let all simmer
a few minutes, then pour in the sauce, add seasoning to taste,
and a little soy to color it brown ; lift the slices of salmon very
carefully on to a hot dish, take care not to allow any of the vege-
tables to remain on them, and pour the boiling sauce over
them ; then squeeze the juice of a lemon over them, and serve
immediately.
BOILED CHICKENS, BECHEMEL SAUCE.
Ingredients: Two chickens, one pint of milk, one onion, one
carrot, a stick of celery, a blade of mace, some seasoning, a little
roux, and a gill of cream. Have a stewpan large enough to
hold the chickens, put in half an onion, half a carrot, a little
piece of celery, a pinch of sugar, the same of salt, and then lay
in the chickens ; prick them all over the breast with a needle,
and cover them with boiling water, and boil steadily for thirty-
five minutes. Into a stewpan put one pint of milk, a piece of
onion, a piece of carrot, a piece of celery, a blade of mace, some
seasoning, and a little roux, enongh to thicken it; boil twenty
minutes, and strain through a fine hair sieve ; add a gill of
cream, and bring to the boil ; place the fowls in a very hot dish,
take out the skewers, and wipe away any moisture with a clean
napkin ; then pour a little sauce over them, and garnish with
some slices of lemon and green parsley ; serve the rest of the
sauce in a boat.
Tags: soups and stews, webkinz recipes, low carb recipes, copycat recipes, food recipes
Bookmark, Share and Enjoy:
These icons link to social bookmarking sites where readers can share and discover new web pages.
More related posts:SALMON PUFFS. Two cups of boiled salmon choppedSpicy Salmon Steaks! CarbsPerServing:no counts provided Effort:Easy Ingredients:Spicy Salmon Steaks! CarbsPerServing:no counts provided Effort:Easy Ingredients: