Salmon à la St. Marcel from Modern Cookery for Private Families by Eliza Acton
Separate some cold boiled salmon into flakes, and free them entirely from the skin; break the bones, and boil them in a pint of water for half an hour. Strain off the liquor, put it into a clean sa...
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Cooking tools:
- Stove
- Pot
- Fine-mesh sieve
- Saucepan
- Whisk
- Wooden spoon
Ingredients
- cream sauce
- fish
- shrimps
- salt
- cayenne
- pounded mace
- chili vinegar
- lemon-juice
- mushroom catsup
- essence of anchovies
- butter
- flour
- salmon
- water
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