Baked Salmon with Colbert Sauce
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with AI.
Ingredients
Method
Mix Crisco with shallot, gherkin, anchovy, and seasonings.
Lay the salmon in this mixture and let it marinate for one hour.
Lift the salmon out without shaking off sticking ingredients, place in a greased fireproof dish, cover with greased paper, and bake in a moderate oven (350 degrees Fahrenheit) for 30 minutes.
To make the sauce: melt Crisco in a small saucepan, stir in flour, add fish stock, and stir until it boils and thickens.
Rub anchovies through a fine sieve and add to the sauce with seasonings.
Serve in a hot tureen with the fish.
Original recipe, verbatim
Baked Salmon with Colbert Sauce
1 slice salmon, 1>^ lbs. in weight ' oauce
4 tablespoonfuls melted Crisco 4 tablespoonfuls Crisco
1 tablespoonful chopped 2 tablespoonfuls flour
parsley 1 teaspoonful lemon juice
1 tablespoonful tarragon 3 anchovies
vinegar 1 tablespoonful chopped
1 chopped shallot, gherkin parsley
and anchovy Pepper to taste
Salt, pepper, and red pepper 2 cupfuls fish stock, or milk
to taste and water
For fish. Mix Crisco with shallot, gherkin, anchovy, and seasonings,
lay salmon in this mixture and let it "marinade," as it is called, for one
hour. At the end of that time lift it out; do not shake off any ingredients
that are sticking to it. Now lay it in a well Criscoed fireproof dish, cover
it with a greased paper, and bake in moderate oven for thirty minutes.
For sauce. Melt Crisco in small saucepan, stir in flour, add fish
stock and stir until it boils and thickens. Rub anchovies through fine
sieve, and add with seasonings. Serve in hot tureen with fish.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.