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No 66 Salmone alla Perigo (Salmon)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: Salmon, forcemeat of fish, truffles, butter, Madeira,
croutons of bread, crayfish tails, anchovy butter.
Cut a bit of salmon into well shaped fillets, and marinate them in
lemon juice and a bunch of herbs for two hours, wipe them, put a
layer of forcemeat of fish over each, and decorate them with slices
of truffle. When put them into a well-buttered saute-pan with half
a cup of stock and a glass of Madeira or Marsala, cover with
buttered paper, and put them into a moderate oven for twenty
minutes. Arrange the fillets in a circle on croutons of bread,
garnish the centre with crayfish tails and with truffles cut into
dice, a quarter of a pint of Velute sauce (No. 2), and half a
teaspoonful of anchovy butter. Glaze the fillets and serve.











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