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a half-pint of white wine into a stew-pan, with some sliced carrots, onions, and mushrooms; pepper, salt, and mace; and a bunch of chopped sweet-herbs. Lay in your piece of fresh salmon, and pour over it some more wine. Stew it slowly for an hour or more. When done, serve it up with the sauce that is under it, and also with some sauce Mayonnaise in a boat.

The sauce Mayonnaise is made as follows:—Put into a small tureen the yolks of two beaten eggs, a little salt and Cayenne pepper, and a very little vinegar. Stir and mix it well; then add (a drop at a time) two table-spoonfuls of sweet-oil, stirring all the while. When it is well mixed, stir in gradually some more vinegar. To stir and mix it thoroughly will require a quarter of an hour. It will then be very delicate.

You may color it green by adding a little juice of spinach, or some chopped parsley or tarragon at the first, when you put in the eggs.

A large piece of fresh salmon is very fine roasted on a spit, first rubbing it with salt, and then basting it all the time with sweet-oil or butter. For roasted salmon, make a sauce as follows:—Put into a sauce-pan a little parsley, a shalot or small onion, a few mushrooms, and a piece of butter rolled in flour, pepper, salt, and a gill or more