Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup sour white wine
- one pint water
- four tablespoonfuls butter
- one tablespoonful of soyer's
- one tablespoonful lemon juice
- one pint claret
- one pint thin broth
- three tablespoonfuls butter
- one teaspoonful mustard
- one teaspoonful chopped parsley
- two tablespoonfuls vinegar
- one-half pint oil alternating
- three tablespoonfuls of tarragon vinegar have been used
- one level tablespoonful salt
- six peppercorns
- two stems parsley
- one carrot
- one well- beaten egg
- three from a large fish
- two hard-boiled eggs
- one-half teasponful salt
- one-half salt- spoonful white pepper
- lemon juice
- pepper
- salt
Directions
Fish with dark meat are generally richer and of higher flavor than those with white meat, and on that account should be chosen for boiling and steaming, never for frying, though they are good when panned and baked.
TO BOIL A 4-LB. FISH.
Put into your fish-kettle one level tablespoonful salt, six peppercorns, two stems parsley, one carrot and one onion each cut fine, one cup sour white wine, one pint water. Lay fish on the drainer, cover with a buttered paper, set to boil and simmer forty minutes, or more if the flesh does not part easily from the bones at the end of that time. Strain the water in which it was cooked and use with four tablespoonfuls butter and one table- spoonful flour to make a white sauce, thicken with one well- beaten egg and add one tablespoonful of Soyer's or any other tablesauce, one tablespoonful lemon juice and more pepper and salt if needed. The wine can be replaced by a little weak vinegar or lemon juice.
DARNE OF SALMON
Is the middle cut; there are but two, or sometimes three from a large fish. Lay in a stew pan on a bed of sliced carrots and onions, parsley and peppercorns; dredge lightly with salt and pour over one pint claret, one pint thin broth, dot with three tablespoonfuls butter and cover with a buttered paper. Bring quickly to a boil and simmer very gently one hour. Drain and remove the skin, mask with' a remoulade sauce made by rubbing well together the yolks of two hard-boiled eggs with one raw, one teaspoonful mustard, one-half teasponful salt, one-half salt- spoonful white pepper, one teaspoonful chopped parsley. Add
82 THE! STAR CRYSTAL COOK BOOK.
two tablespoonfuls vinegar and beat in by degrees one-half pint oil alternating with more vinegar until three tablespoonfuls of tarragon vinegar have been used, beat with Dover beater till very light and thick. The liquor in which the fish is cooked can be strained and used several times.