recipe comes from Karen
( Ilyce is her alias ) who is in a recipe club
with between twenty and thirty members, the oldest
of whom is eighty-six and the youngest is thirteen,
who collect recipes and love to cook.
told me that she is "thirty-four years old,
single and loves to cook, among other things.
I've been cooking and collecting recipes since
I was in my teens and have a very big collection.
I collect from magazines, friends, newspapers,
brochures, advertising material, and product recipes,
the net, recipe groups and a list of other places.
If I've taken the recipes from the web or from
a magazines, there should be a source but sometimes,
over the years, it wasn't collected".
the peppercorns and dry herbs together in a
little bundle of cheese cloth.
the liquids in a large pot or skillet. Bring
to a boil.
the vegetables and the herb bundle to the court
bouillon ingredients, bring to a boil and cook
for 20 to 25 minutes.
to a simmer and add the salmon fillets. Simmer,
covered, for 10 to 12 minutes.
off the heat and allow the salmon to cool in
completely cold, remove the salmon from the
on paper towels to dry completely.
the fish with plastic wrap, and place in a refrigerator
to chill for 1 to 2 hours, or until ready to
with herb mayonnaise or vinaigrette.