1. Boil a small fresh salmon in salted and acidulated water to cover, drain, and skin.
  2. Arrange on a serving-dish and keep warm.
  3. Chop fine a small slice of ham, a slice of carrot, a small stalk of celery, an onion, a parsley root, and three or four shallots.
  4. Add a sprig of thyme, a bay-leaf, a blade of mace, and two cloves.
  5. Fry in butter, add two tablespoonfuls of flour and cook until brown.
  6. Add two cupfuls of Claret and cook until thick, stirring constantly.
  7. Add half a cupful of beef stock, bring to the boil, and strain through a sieve.
  8. Reheat, add a tablespoonful of butter, and minced parsley, lemon-juice, grated nutmeg, and anchovy essence to season.
  9. Pour around the fish and serve.
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