BEST COOKING RECIPES

Olives and their oil are some of the oldest foods around today. Cultivation of the olive has been traced back as far as 5000 BC. It really is quite surprising
considering it has been around for so long
that many people are still only just discovering it. Not only is it delicious but being loaded with essential fatty acids and high in antioxidants
it is also incredibly healthy. Below is an explanation of some of the common types of olive oil and terms used to describe them.

Extra Virgin Olive Oil: Is the oil obtained from the first pressing of the olives. It is usually greener than other olive oils
and has very low acidity (it may not exceed .8%). It is ideal for use in dressings
dips and marinades.

Virgin Olive Oil: Is also obtained from the first pressing of the olives
although is slightly higher in acidity (it may not exceed 2.0%). It is very good oil but just not good enough to be designated extra virgin.

Olive Oil: Often consists of a blend of refined oil and virgin oil. The virgin oil gives it the flavour that the heat treated and refined oil lacks. A good all around oil
better suited to cooking as it has a slightly higher burning point than the virgins.

Light Olive Oil: Is refined oil obtained from the latter pressings. Each subsequent press of the olives
results in lighter and less flavourful oil. The term 'light' refers only to the colour and flavour and not the caloric content. It is again suitable for frying or saut'ing.

Pomace Olive Oil: Is oil obtained from the left over flesh and pits after being pressed. To release the remaining oil out of this (pomace) it is often treated with solvents and heat. The resulting oils are then refined to be fit for human consumption; because of this refining it can lack flavour. It is suitable for frying as it has quite a high burning point
but personally I hesitate to use it.

Early Harvest: Simply refers to the fact that the fruit was picked slightly under ripe. The under ripeness of the olive results in a sought after oil that is slightly bitter
peppery and very green. The smaller olives yield less oil and as such Early Harvest oils often sell for more.

Late Harvest: Is oil obtained from fully mature olives and results in a smooth oil that may be described as sweetish and fruity.

Cold Pressed: Refers to the fact that the olives were pressed without the use of heat. Olives that are pressed when heated yield more oil but the heat can destroy some of the delicate flavours that are retained when cold pressed.

As a child this was and still is my favorite cake
it is a really moist and tasty cake as well
ok lets get started
I assume that everyone knows that all ingredients should be at room temperature.

ฝ pound butter
4 eggs
1-1/2 cups sugar
1 cup sour cream
ฝ cup mashed ripe bananas
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
3 cups flour

Cream your butter and sugar together then add your bananas and mix until smooth add your eggs one at a time now add your sour cream
baking soda
baking powder
vanilla
and flour
mix on low speed for 1 minute and then on 2nd speed for about 2 minutes or until smooth.
Place your cake mix in a well greased and floured 10 inch x 3 inch tube pan and let bake in a preheated 350 degree oven for about 25 to 35 minutes
test cake by inserting a pick in the center and if it comes out clean then it is done.

Icing on the cake:
4 tablespoons flour
1 cup milk
add the flour to the cold milk and stir with a wire whisk and then cook it on the stove until it is thick
remove from stove without burning it and let it cool.

In a mixing bowl add ฝ cup butter
ฝ cup shortening
1
cup granulated sugar
1
teaspoon vanilla
mix all for 1 minute then add the mixture that you cooked and whip for 2 or 3 minutes or until it is as fluffy as you desire using a paddle on your mixer and not the whip.

This is a bread for bread lovers
it’s a bread similar to what people had made in the old fashion brick oven that was found in most peoples back yard many years ago.
It is a firm bread but with great taste and texture
it is especially good when served hot right from the oven with butter and jam. This recipe makes six loaves but you can break it down to two loaves just by dividing by three.


4 ฝ pounds all purpose flour
1 teaspoon salt
1 cup oil
ฝ pound sugar
1 ounce dry yeast
6 cups warm water



In a stainless steel bowl place your yeast and 2 tablespoons sugar with 1 cup warm water and let the yeast work
when the yeast starts to rise you know that it is ok to use and that your bread is going to rise properly.
In a 10 quart mixing bowl place your flour
salt
sugar
oil
yeast you had started and 5 cups warm water.
Mix on low speed using a dough hook on your mixer until well blended
then mix on second speed for about four minutes
at this time you should have a nice well textured dough
if the dough seems too dry to you just add a little more water and mix for about one more minute.

Remove dough from mixer and divide into 24 ounce balls well rounded and tight
let them stand for 5 minutes on table covered with a towel
at this time grease your bread pans
take a ball of dough and flatten it removing any air in the dough (don’t get too rough with it) flap the bottom part of the dough up to the middle and the top of the dough in to the middle and press it down then fold it in half again and with the heal of your hand seal the seam of the dough
(it should look like a six inch hoagie bun) now place it in a well greased bread pan with the seam on the bottom and let it rise under a towel until it is double in size.
In a preheated 350 degree oven place all your loaves of bread and let it bake for 20 minutes then rotate it and let it bake for another 20 minutes
remove from oven and remove from pan
let it cool on a wire rack
even a refrigerator rack is good.
When it is cool enough to cut “enjoy it”.

Since the earliest of time and even before agriculture was used by the Greeks to have better food resources
`Nuts' were a stable food and nutritional source in the diet of manhood in the dark ages. During those times
nuts were plentiful
as there were much more forests as today
and well liked for their easy storage
which enabled people to keep them for times in which food was hard to find. (Winter
rainy season
etc).

There is evidence that as far back as the second century B.C.
the Romans distributed sugar almonds on special occasions such as marriages and births.

Nuts have their place in all cultures and through almost all cuisine around the world. Nuts are liked by people of all ages for their subtle taste and high fat and carbohydrate content. It is this subtle taste that Chefs like when creating new dishes and variations.

DESCRIPTION & SPECIES

Under the category nuts
we understand anything from a seed to a legume or tuber. The peanut
as an example
is a legume
the Brazil nut and macadamia nut are seeds and almonds are the seed of a fruit similar to a peach.

Botanically nuts are single seeded fruits with a hard or leathery shell that contain a edible kernel
which is enclosed in a soft inner skin.

Generally
all nut trees grow slowly but live long. Trees of walnut
chestnut or pecan continue to produce nuts
often more than hundred years after planting.

Nut trees of any species are found all over the world. Almonds for example are found in California
Spain
Morocco
Italy and even Australia
where as the walnut can be found anywhere from North America to the Andes and Persia to Australia. Asia also has a great variety of nuts. Ginkgo nuts in China
candle nuts in Indonesia and Malaysia
coconut in throughout southern Asia
cashew nuts in India and Malaysia and the Philippines
chestnuts in China and Japan
and the water chestnut which is found in China
Japan
Korea and the East Indies.

SOME OF THE BETTER KNOWN NUTS :

ALMOND

Scientist consider the almond as a stone fruit
much like cherries
peaches and prunes.

Because most people only know the seed (stone) of this fruit
it is generally accepted as a nut.

Almond on the tree
look like small green peaches. When ripe the shell will open and reveal the nut in its shell.

There are various varieties of almonds.

The bitter almond is in fact the kernel of the apricot
which was found growing wild in China as far back as the late Tang Dynasty (AD 619-907).

This same apricot was taken to Europe and became the apricot fruit
which is now enjoyed all over the world. The bitter almond kernel is toxic in its raw state and must be boiled quickly and poached in a oven before being further used. It is primarily used in Chinese desserts like the almond bean curd.

The sweet almond is generally confined for fresh consumption. In 1986
California alone produced 70
0
tons of almonds
which is half of the world's production. The almond has been cultivated around the Mediterranean since ancient times and can still be found wild in Algeria and around the black sea. Sweet almonds can be bought whole
shelled
cut in 1/2 with skin
without skin
flaked
blanched
slivered ground roasted or salted. they are used for snacks
marzipan
confectionery
and desserts as well as for the production of liqueur essence
oil and cosmetic products.

BUNYA BUNYA PINE NUT

The bunya bunya tree is a member of the pine family and grows almost everywhere in Australia. Originally the trees originated in the area of Brisbane and Rockhampton in Queensland Australia. Only the female trees are producing a 2cm x 2.5cm nut in the pinecone.

In the old days
the bunya bunya pine nuts were stable food for the aborigines and also used in ceremonials. These days
the nuts gain in popularity through the trend of native food in Australia (bush food) in recent years.

The nut is rich is carbohydrate
similar to the chestnut
and therefore used more like a potato than a nut. the bunya bunya nuts can be eaten raw but are usually boiled for easy removing of the skin. Shelled nuts are then butter fried and flavored with pepper or sugar
or added to stews and soups.

RED BOPPLE NUT

The red bopple nuts are a relative of the macadamia nut
and native to the tropical rain forest of the East Coast of Australia.

The nut is about the same size as a hazelnut and has a thick (0.5cm 0 1cm)
woody husk with a bright red outer skin
which only appears if the nut is fully ripe.

In contrary to most other nuts
the red bopple nut is very low on fat
but very high in calcium and potassium. the low fat content make this nut very easy digestible. The nuts are eaten raw or toasted.

COCONUT

"He who plants a coconut tree"
the saying goes
plants food and drink, vessels and clothing, a habitation for himself and a heritage for his children
. Indeed every part of the coconut is used
but only the coconut milk and the coconut meat are foods. The shell is used as charcoal
the husk is used to make ropes
clothing and brushes
and the trunk of the tree and leaves are used for roofs of houses and building material respectively.

The fruit of the palm `cocos nucifera' has an edible kernel and therefore qualifies as a nut. The palm tree is native to the Philippines
Malaysia
Brazil and Indonesia
and can produce 50 - 100 nuts a year
over a life span of 70 years. Coconut palms grow best close to the seaside but have been proven to withstand high altitude
although the production rate is diminishing as further away from the sea the tree grows.

The large thick green pod encloses a brown fibrous husk around a brown shell
which contains a layer of soft white flesh and the clear water in the center. Sub-species found only on one island of the Seychelles
in the Indian Ocean
produces a nut often weighing more than 20 kg
which needs 10 years to ripen.

Coconuts are the worlds most commercially used nuts. Especially the meat
or copra
as it is called after sun drying
is vital for the export industries
in coconut growing countries. The coconut is a important food source especially in South East Asia
India
Brazil and the South Pacific Islands.

The copra can be brought shredded or desiccated and is used in confectioneries
ice creams and to coat chicken or fish for frying. However much of it is pressed for its oil also called coconut butter as it is white and fatty at room temperature. Not only is it used for cooking and to make margarine
but it also goes into soaps
detergents
shampoos
face cream
perfumes and candles.

It is also a major ingredient in glycerin
synthetic rubber
safety glass and hydraulic brake fluid. Coconut juice or milk is the natural juice of the nut
but not the water inside the coconut. It is won by shredding the raw coconut meat
then adding water and straining the mixture through a cotton cloth. The coconut milk has then the consistency and color of skim milk and is available canned or frozen.

CANDLE NUT

The candle nut gets her name
from when threaded tightly on the midrib of a palm leaf it has been used a primitive candle. More recently
the nuts were grounded to a paste
mixed with copra (grated coconut meat) and ten formed into a candle.

Candlenuts are the seed of the candle berry tree native to Indonesia and Malaysia but widely spread throughout south East Asia
the South Pacific and Sri Lanka.

The nut has a very high content on fat and is valued for the extracted oil for lighting as well as cooking. The nut is colored gray to black
about 5cm in diameter
with a thin
papery husk containing one or two nuts.

Candlenut oil for lighting purposes is extracted by roasting the nuts when they are only half ripe as oil for cooking is extracted by roasting the nuts when they are fully ripe. For human consumption
the nuts have to be roasted as raw once have been causing sicknesses.

Ripe candle nuts are roasted
then pounded into a meal and mixed with salt
chilies or shrimp paste for usage in curries or as a spicy condiment to curries. Traditionally
the Javanese have roasted the nuts for eating in the whole.

PALM NUT

The palmyra palm native to most South East Asian Countries produces a hard
shiny nut
from which a sweetish sap or gel is extracted. While this sap is used in the Indonesian cuisine for soups and desserts
it is on other well known product that is begin produced out of the palmyra palm - The Palm Sugar (gula melacca).

There are not reliable data available on the nutritional value of the palm nut
but it is widely known that the fat is saturated.

MACADAMIA NUT

Native to Queensland and New South Wales in Australia
the macadamia nut takes its name from Dr John McAdam
a scientist and early promoter of the cultivation Australia.

The macadamia trees are evergreen and reach a height of up to 20 meters. The edible seed of the silk oat tree has a very hard
light brown shell
2
- 3cm in diameter.

In 1888
macadamia trees have been planted in Hawaii where through careful cloning and hybridization
it became an important commercial product.

Today
macadamia nuts are also cultivated in South Africa
Zimbabwe
California and parts of South and Central America.

It is very difficult to crack the macadamia nut as it's shell is very hard and so tight to the kernel that when cracked the nut is smashed. In Hawaii
American scientist developed a way of separating the kernel from the shell by shrinking them in drying bins. They then developed the first commercial cracker. It was through these two developments that the macadamia nut could be formed to the commercial importance it has today.

This is also the reason why macadamia nuts are only available already de-shelled. Macadamia nuts also are valued for their oil and the macadamia nut butter.

They are available roasted and salted. When buying macadamia nuts
give care that they are packed in a air tight or vacuum bags
as they become easily rancid once opened.

Macadamia nuts are used for confectioneries or as snacks
but also gain in popularity in the kitchen as they have a very mild and subtle taste and add texture to salads
and hot dishes. It's oil makes excellent vinaigrette and cold sauces.

WATER CHESTNUTS

The name refers to a nut like tuber of a aquatic plant called Trapa. The plants are common to several parts of the world
but are mainly used in Japan
China and Thailand where it is also a sought after ingredient in it's cuisines.

The trapa plant roots in ponds and lakes and sends
its' leaves to the surface
similar to a water lily. The water chestnut grows on the roots underneath the water surface. Water chestnuts are flat and round with a diameter of 5 - 7cm. They have a soft black skin and white flesh similar to the flesh of a coconut. Once peeled
they can be eaten raw
or dried and are a well liked ingredient because its crunchy texture
and sweet subtle taste. Water chestnuts are also boiled and made into flour
which is used for thickening of sauces and dishes
much like cornstarch.

CHESTNUT

Chestnuts are thought to have originated in Southern Europe and Persia even though they are also found in China
Japan and Northern America.

The nuts of the chestnut tree have a brown shiny color and leathery shell. they can be eaten raw
but mostly are consume boiled
baked or roasted or as a chestnut puree sweetened or unsweetened. They are also sold in syrup as marron glaces.

Chestnuts are the only nuts
which are treated like a vegetable because they contain more starch (30%) and less fat 3%.

Chestnuts are also made into a flour high on fiber and starch.

CASHEW NUT

Originating in the West Indies and native to the north of Brazil
Portuguese explorers introduced the nut to India and Malaysia as well as parts of Africa.

The hard-shelled nut grows inside the cashew apple. When mature the cashew nut appears at the end of the red or yellow apple. The cashew tree is a member of the poison ivy family and farmers must take great precautions when extracting the nuts. The hard shell contains an oil
which irritates the skin
so the nuts are heated to extract the kernel. The smoke and steam
which occurs however may still be harmful to skin and eyes. When heated the cashew nuts are harmless and may be extracted.

GINKGO NUT

The ginkgo is the prehistoric maidenhair tree
which survives as a wild tree only in China.

The fruit looks like a tiny plum but has a foul and bitter shell. the Chinese wait for the smelly hull to full off
then paint the nuts and use them for festive decorations
before they crack them open to eat the nut. In Japan and Korea
ginkgo nuts are skewered and then grilled
which turns the nuts color from yellow to green. In China
the ginkgo nut is a popular ingredient to vegetarian dishes. The nuts can be obtained fresh or canned.

HAZELNUT/FILBERTS

The nut of the hazel bush is native to Europe and North America and was mentioned in writings as far back as 2838 B.C.
and was credited of currying many human ills as well as being considered excellent for Boldness and use as a hair tonic. Some say that the name filbert comes from Saint Philibert
a French abbot whose feast day on 22 August coincides with the ripening of the first nuts in the Northern hemisphere.

Hazelnuts have a very hard shell
which has to be cracked by a nutcracker before getting to the kernel. Hazelnuts are available
raw
blanched
or toasted
chopped
ground
cooking as well as hazelnut liquor.

PEANUT

The peanut is not a true nut. It is the seed of a leguminous plant with a soft
brownish colored brittle shell and belong to the Botanical family of beans and peas. But they are usually considered along with the nuts because of they're physical characteristics and nutritional value. The nuts grow on the long roots of the plant and below the ground. The peanut is native to Brazil and has been found there ever since the first recording in 950 B.C..

Today
peanuts are cultivated throughout the tropics all over the world (India
China
West Africa
Australia and the USA are the largest peanut growing countries). Peanuts produce excellent oil
which is used for salads and cold dishes as well as for frying. Peanuts also produce peanut butter
margarine
and also used in canning of sardines. Peanuts are available whole
de-shelled and de-skinned and raw or toasted. Peanuts are used in all different varieties in everything from salads to main courses and desserts.

PINENUT

These are the edible seed of the pine tree and grow in the cone. Pine trees are found in the Southern USA
Mexico and around the Mediterranean sea. It is very difficult to establish a pinenut industry as the trees are growing very slow and don't carry a lot of fruits until they're 75 years old.

Pine nuts are mostly obtained raw and then toasted
fried or grilled. Pine nut oil is used for the cosmetic industry. Pine nut flour is used in confectionery.

PISTACHIO NUT

The pistachio nut is a small green kernel
which grows on the pistachio tree originating in Syria
Palestine and Persia.

The natural color of the shell is grayish white
but some times the nuts are dyed red to cover up some of the staining.

The pistachio nut is now cultivated in India
Europe
North Africa
Mexico
the USA and the Far East. Pistachios are usually sold in their shell or shelled and blanched.

The greenish seed is used as flavoring in cooking
candies and ice cream.

WALNUT

The walnut is related to the hickory and pecan tree and grows anywhere from North America to the Andes and Europe to China. English walnuts
butternuts and hickory nuts are all walnuts
botanical speaking. All those walnuts have different shells and kernels but the English walnut with it's rough
rippled shell and yellow brown kernel is the most popular and popularly referred to as `The Walnut'.

Walnuts are bought in the shell or de-shelled and are sought after for their oil
which is used for cooking as well as for salads and dressing.

OTHER COMMONLY USED NUTS INCLUDE :

Macadamia Nuts )
Bunya Bunya Pine Nuts ) Australia
Red Bobble Nut )

Candle Nut ) Malaysia
Palm Nut ) Philippines
Brazil

Coconut ) Indonesia
China
Water Chestnut )

Brazil Nuts ) South America

Beech Nuts ) USA
Pecan Nuts ) North America

NUTRITIONAL VALUE AND INFORMATION

Nuts are rich in fat (40-60%) and dietary fiber (5-15%) with moderate amount of protein (2-25%) and small amounts of starch (up to 10%). As mentioned above chestnuts are an exemption to this general rule.

The fats in nuts are mostly monounsaturated and polyunsaturated and contain no cholesterol as nuts are harvested from plants. Only the coconut and palm nut contain saturated fats.

Significant amounts of minerals can be found in nuts
including zinc
calcium
iron
phosphorus and magnesium.

They also contain some provitamins and vitamins like thiamin
riboflavin
niacin and vitamin E & C.

Nuts contain very little natural sodium and have a high amount of potassium
which in this constellation is recommended for the control of blood pressure.

Unfortunately nuts are often sold salted as snacks
which upsets this natural balance
and by a over consummation of salted nuts people take in a lot of fat and salt.

Nuts are also a great source of energy and often used in diets for athletes.

Used in moderate amounts
nuts in unsalted forms are nutritionally valuable food.

USAGE OF NUTS FOR THE PROFESSIONAL CHEF

One does not know where to start where to compile information about the usage of nuts and nut related product in today's hospitality. In the kitchens
there is no limit on the amount of dishes and creations a Chef can use nuts or nut products for. From appetizers to salads
soups and desserts
with cheese
fish
pasta
meats and vegetables
nuts are very versatile and do not have a over powering flavor
and its subtle taste and crunchy texture adopt early to almost all given products as a supplement.

Nut oils are also widely used for dressings
frying and flavoring of hot and cold dishes. Nut liqueurs can be a welcome supplement to savory sauces as well as pastry sauces and creams
marzipan and other nut pastes are often used to produced chocolates and confectionery items. In the Indian cuisine
a cashew nut paste is often used for the thickening of curries and sauces. Through the wide spread of different nuts around the world
nuts are used in almost all cuisines known and its nutritional value make it an asset to so many diets since the ancient days.

In the beverage outlets
nuts are used in form of lacquers (Hazelnut
Almond) and liquid (coconut Milk)
and as snacks served with drinks (Salted Nuts)

Boiled salmon.
Ingredients:- 6 oz. of salt to each gallon of water
sufficient water to cover the fish.

Mode:- Scale and clean the fish
and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it
adding salt in the above proportion. Bring it quickly to a boil
take off all the scum
and let it simmer gently till the fish is done
which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered
that it should never be underdressed
as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked
as that would render it insipid
watery
and colourless. Drain it
and if not wanted for a few minutes
keep it warm by means of warm cloths laid over it. Serve on a hot napkin
garnish with cut lemon and parsley
and send lobster or shrimp sauce
and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish.

Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish.

Note. Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also
by some connoisseurs
considered especially adapted to be served with salmon.

Salmon and caper sauce.
Ingredients:- 2 slices of salmon
1
lb. batter
1
teaspoonful of chopped parsley
1
shalot; salt
pepper
and grated nutmeg to taste.

Mode:- Lay the salmon in a baking-dish
place pieces of butter over it
and add the other ingredients
rubbing a little of the seasoning into the fish; baste it frequently; when done
take it out and drain for a minute or two; lay it in a dish
pour caper sauce over it
and serve. Salmon dressed in this way
with tomato sauce
is very delicious.

Time. About 3/4 hour.

Collared salmon.
Ingredients:- A piece of salmon
say 3 lbs.
a high seasoning of salt
pounded mace
and pepper; water and vinegar
3
bay-leaves.

Mode:- Split the fish; scale
bone
and wash it thoroughly clean; wipe it
and rub in the seasoning inside and out; roll it up
and bind firmly; lay it in a kettle
cover it with vinegar and water (1/3 vinegar
in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper
and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish
boil up the liquor in which it was cooked
and add a little more vinegar. Pour over when cold.

Time. 3/4 hour
or rather more.

Curried salmon.
Ingredients:- Any remains of boiled salmon
3
pint of strong or medium stock
1
onion
1
tablespoonful of curry-powder
1
teaspoonful of Harvey's sauce
1
teaspoonful of anchovy sauce
1
oz. of butter
the juice of 1/2 lemon
cayenne and salt to taste.

Mode:- Cut up the onions into small pieces
and fry them of a pale brown in the butter; add all the ingredients but the salmon
and simmer gently till the onion is tender
occasionally stirring the contents; cut the salmon into small square pieces
carefully take away all skin and bone
lay it in the stewpan
and let it gradually heat through; but do not allow it to boil long.

Time. 3/4 hour.

Salmon cutlets.
Cut the slices 1 inch thick
and season them with pepper and salt; butter a sheet of white paper
lay each slice on a separate piece
with their ends twisted; broil gently over a clear fire
and serve with anchovy or caper sauce. When higher seasoning is required
add a few chopped herbs and a little spice.

Time. 5 to 10 minutes.

Salmon a la genevese.
Ingredients:- 2 slices of salmon
2
chopped shalots
a little parsley
a small bunch of herbs
2
bay-leaves
2
carrots
pounded mace
pepper and salt to taste
4
tablespoonfuls of Madeira
1
pint of white stock
thickening of butter and flour
1
teaspoonful of essence of anchovies
the juice of 1 lemon
cayenne and salt to taste.

Mode:- Rub the bottom of a stewpan over with butter
and put in the shalots
herbs
bay-leaves
carrots
mace
and seasoning; stir them for 10 minutes over a clear fire
and add the Madeira or sherry; simmer gently for 1/2 hour
and strain through a sieve over the fish
which stew in this gravy. As soon as the fish is sufficiently cooked
take away all the liquor
except a little to keep the salmon moist
and put it into another stewpan; add the stock
thicken with butter and flour
and put in the anchovies
lemon-juice
cayenne
and salt; lay the salmon on a hot dish
pour over it part of the sauce
and serve the remainder in a tureen.

Time. 1-1/4 hour.