Post by chief_cook2 on Mar 24, 2003 11:51:54 GMT -6
4-6 lb. center cut piece of salmon
2-3 qts. boiling salted water with 3 or 4 peppercorns,
1 bay leaf & a couple of slices of lemon
Wrap salmon in cheesecloth and put into boiling water. Boil 6 to 8 minutes
per
pound. When salmon flakes easily it is done. Do not over cook. Lift fish from
broth, remove cheesecloth. Place on hot serving platter, garnish with
lemon wedges and parsley. Serve with Egg Sauce.
EGG SAUCE:
1 c. milk
1 c. light cream
2 sm. onions, sliced thin
1/2 bay leaf
1 whole clove
Scald above ingredients. Melt 3 tablespoons butter in a pan, add 3
tablespoons
flour and stir until smooth. Pour in the scalded milk mixture and cook over
low heat
until mixture bubbles. Remove from heat and season with 1 teaspoon salt and
dash of pepper. Then strain into saucepan, add 2 hard cooked eggs coarsely
chopped and heat through. Serve separately in a sauce boat.