Full Everyday Recipes

1/2 c Oil, olive

1 lb Bones, salmon

1 lb Butter

2 c Mirepoix

4 ea Bay leaves

1/2 ts Oregano

1/2 ts Thyme

1/2 ts Peppercorns, white

4 tb Puree, shallot **

1/4 c Cognac

2 c Wine, red

1 c Stock, fish **

** See recipes for Shallot Puree, and Fish Stock.
In a saute
pan, heat the olive oil.
Add the salmon bones to the pan and saute
for about 1 minute.
Add butter (about 2 tablespoons), 1 cup
mirepoix, 2 bay leaves, 1/4 teaspoon of thyme, 1/4 teaspoon of
peppercorns, and 2 tablespoons of the shallot puree.
Add cognac and
flame.
Deglaze with 1 cup of red wine and cook over high heat for 5
to 10 minutes.
Meanwhile, in a second saute pan, melt 2 tablespoons
of butter.
Add 2 tablespoons shallot puree, 1 cup mirepoix, 2 bay
leaves, 1/4 teaspoon peppercorns, 1/4 teaspoon oregano, 1/4
teaspoon thyme, and 3 cups of red wine.
Reduce over medium heat to
dry.
Add 1 cup fish stock to saute pan with salmon bones.
Cook
about 5 minutes.
Deglaze reduction (shallot-red wine) in the second
saute pan with about 3 cups of strained liquid from the first saute
pan (salmon bones and fish stock).
Reduce ingredients in second
saucepan by two-thirds (not dry).
Add remainder of the butter,
whisk, and add salt and pepper to taste.
Strain and reserve.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef:
Masataka Kobayashi, Masa’s, Vintage Court Hotel, : San Francisco,
CA

12 Red tomatoes

2 Onions chopped fine

2 Red peppers

3 Green peppers

3 Stalkes celery

1 c Brown sugar

2 1/2 c Vinegar

2 T Pickling spices tied in bag

Cut up vegetables and put in pot and add the sugar and vinegar,
mix well.
Put spices in piece of cloth and tie, add this to the
pot.
Boil slowly for 2 1/2 hours then bottle.