Boiled Salmon

Clean and boil as directed in Ways of Cooking Fish. Place on a hot platter, remove skin, and garnish with slices of lemon and parsley. Serve with Egg Sauce I or II, or Hollandaise Sauce.

Steamed Halibut, Silesian Sauce Steam by cooking over boiling water a piece of halibut weighing two pounds, and serve with Silesian Sauce.

11/2 tablespoons vinegar

Yolks 3 eggs 1/8 teaspoon powdered tarragon

2/3 cup Brown Stock 3 peppercorns

1/4 cup butter Bit of bay leaf

1 tablespoon flour

Sprig of parsley

1/2 tablespoon capers 1/2 teaspoon finely chopped shallot

1/2 tablespoon parsley Salt and cayenne

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