Salmon Steaks Parisienne (1954)

• 4 thick salmon steaks
• Asparagus tips
• Hard-cooked eggs
• 1 egg white and shell
• 2 envelopes gelatin
• Sauce verte (see below)
• 3 1/2 cups clarified of white wine court bouillon (see below)

Poach the salmon in the court bouillon. Remove to cool.  Cook the bouillon down to about 4 cups. Clarify it by adding the egg white and shell to the broth, then strain through a napkin.  Dissolve the gelatin in 1/2 cup of cold water or bouillon, and add the rest to the broth.  Let it cool until almost set.

Remove the skin from the salmon steaks. when the jelly is almost set, combine 1 cup of it with 1 1/2 cups sauce verte.  Give the salmon steaks a liberal coat of this mixture.  

Spread the jellied bouillon on the bottom of a rather deep platter, arrange the salmon on top of this, and decorate with asparagus tips and hard-cooked eggs.  Serve with additional sauce verte.

Sauce Verte (herbed mayonnaise)

• 2 egg yolks
• 1 pint, olive or peanut oil
• Lemon juice
• 1 tspn salt
• 1/2 tspn dry mustard
• 1 cup mixed herbs (tarragon, parsley, chives, spinach), chopped finely

Beat the egg yolks, salt, and mustard together, and gradually add the oil, beating constantly until well thickened and thin.  Stir in finely chopped herbs.  Thin with lemon juice, to taste.

White Wine Court Bouillon

• 1 quart white wine
• 1 quarts water
• 1 cup wine vinegar
• 3 onions
• 4 carrots, finely cut
• 2 stalks celery
• 1 bay leaf
• 9 cloves
• 4 to 5 springs parsley
• 1 tbspn salt
• 1 tspn thyme

Put 3 cloves in each onion.  Combine all ingredients, and bring to a boil.  Simmer for an hour before adding the fish.

(Origin - "Jame Beard's Fish Cookery" by James Beard, 1954)