Salmon a la Genovese

Illustration Purpose Only

Ingredients:- 

• 2 slices of salmon, 
• 2 chopped shalots, 
• a little parsley, 
• a small bunch of herbs, 
• 2 bay-leaves, 
• 2 carrots, 
• pounded mace, 
• pepper and salt to taste, 
• 4 tablespoonfuls of Madeira, 
• 1/2 pint of white stock, 
• thickening of butter and flour, 
• 1 teaspoonful of essence of anchovies, 
• the juice of 1 lemon, 
• cayenne and salt to taste. 

Mode:-

• Rub the bottom of a stewpan over with butter, 
• and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; 
• stir them for 10 minutes over a clear fire, 
• and add the Madeira or sherry; simmer gently for 1/2 hour, 
• and strain through a sieve over the fish, which stew in this gravy. 
• As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; 
• add the stock, 
• thicken with butter and flour, 
• and put in the anchovies, lemon-juice, cayenne, and salt; 
• lay the salmon on a hot dish, pour over it part of the sauce, 
• and serve the remainder in a tureen. 

Time. 1-1/4 hour.