Simmer for an hour, drain, skin, and put on a serving-dish. Strain
the liquid, thicken with two tablespoonfuls each of butter and
flour cooked together, add a teaspoonful of beef extract, salt
and cayenne pepper to season, take from the fire, add the yolks of
four eggs, beaten with the juice of a lemon and two tablespoonfuls
of butter, pour over the fish, and serve.
[Page 263]
ONE HUNDRED AND THIRTY WAYS TO COOK SALMON
BROILED SALMON--I
Marinate slices of salmon in olive-oil with salt and pepper, minced
parsley, bay-leaves, and mixed herbs to season. Soak in the marinade
for an hour or more and broil, basting with the marinade. Serve
with Caper Sauce.
BROILED SALMON--II
Take a young fish weighing from four to six pounds, clean, split,
remove the backbone and broil. Sprinkle with lemon-juice and red
pepper.
BROILED SALMON--III
Take three pounds of the tail part of the salmon, let it stand
for six hours in a marinade of oil and lemon-juice, with minced
parsley, two bay-leaves and a sprig of thyme. Drain and broil.
Serve with Maitre d'Hotel Sauce to which a teaspoonful of chopped
chives has been added.
[Page 264]
SALMON BROILED IN PAPER
Season salmon steaks with pepper and salt, wrap in buttered paper,
twisting the ends, broil and serve with Anchovy or Caper Sauce.
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