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Personal Chef Recipe SALMON A LA GENEVESE.
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STEWED OYSTERS.
OYSTER PATTIES (an Entree).
OYSTERS FRIED IN BATTER.
BOILED PERCH.
FRIED PERCH.
PERCH STEWED WITH WINE.
BOILED PIKE.
BAKED PIKE.
FRIED PLAICE.
STEWED PLAICE.
TO BOIL PRAWNS OR SHRIMPS.
BOILED SALMON.
SALMON AND CAPER SAUCE.
COLLARED SALMON.
CURRIED SALMON.
SALMON A LA GENEVESE.
PICKLED SALMON.
POTTED SALMON.
BAKED SEA-BREAM.
TO DRESS SHAD.
POTTED SHRIMPS.
BUTTERED PRAWNS OR SHRIMPS.
BOILED SKATE.
CRIMPED SKATE.
SKATE WITH CAPER SAUCE (a la Francaise)
SMALL SKATE FRIED.
TO BAKE SMELTS.
TO FRY SMELTS.
BAKED SOLES.
BOILED SOLES.
SOLE OR COD PIE.

Personal Chef Recipes - by Mrs Beeton

SALMON A LA GENEVESE.

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 (No. 107)
thickening of butter and flour
1 teaspoonful of essence of anchovies
the juice of 1 lemon
cayenne and salt to taste.
Method: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.
Notes:
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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