Salmon boiled from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Scale and cleanse the fish and either boil it in plain salted water or in the following court bouillon. Roll the salmon when cleaned in a piece of buttered muslin and put it in a stewpan with enoug...
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Cooking tools:
- Pot
- Stove
- Chef's knife
Ingredients
- cucumber
- lobster
- verte
- anchovy cream
- chauron
- herbs
- leek
- hollandaise
- peppercorns
- onion
- carrot
- celery
- turnip
- water
- salmon
- salt
- french vinegar
- fish
- court bouillon
- salted water
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