Name: Salmon à 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

A historic Victorian British dish of salmon, shalots, parsley, bunch of herbs and bay-leaves. Adapted from Salmon à la Genevese, from The Book of Household Management (1861).

Adapted from Salmon à la Genevese, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/salmon-la-genevese.md.

Ingredients

Cooking Instructions

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
stew the fish 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
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

Salmon à la Genevese

Salmon à la Genevese

Produce

Meat & Poultry

Dairy & Eggs

Pantry / Durable

Spices & Seasoning

Cooking Instructions