Salmone Alla Perigo Salmon Recipe

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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