BROILED SALMON STEAKS--I
Season with pepper and salt, broil carefully on a buttered gridiron,
pour over melted butter, garnish with parsley, and serve.
BROILED SALMON STEAKS--II
Sprinkle with pepper and salt, dredge with flour, and broil, basting
with melted butter as required. Spread with melted butter, or with
Maitre d'Hotel Sauce.
BROILED SALMON STEAKS--III
Marinate the steaks for an hour in oil and lemon-juice, seasoning
with salt and pepper. Broil carefully and serve with any preferred
sauce.
BROILED SALMON A LA RAVIGOTE
Marinate salmon steaks in seasoned oil and lemon-juice, and broil
quickly. Serve with Ravigote Sauce.
[Page 265]
SALMON CUTLETS IN PAPILLOTES
Butter large sheets of white paper, sprinkle with crumbs, and fold
tightly over small cutlets of salmon. Broil carefully over a slow
fire and serve in the papers.
SALMON CUTLETS WITH CAPER SAUCE
Marinate for two hours slices of salmon in oil with minced parsley
and onion. Dip large pieces of paper in oil and wrap carefully
around each slice, fastening firmly. Broil carefully and serve with
a Cream Sauce to which capers have been added.
SALMON STEAKS WITH PARSLEY SAUCE
Season salmon steaks, dip in melted butter, then in corn-meal,
and broil.
Pages:
180
181
182
183
184
185
186
187
188
189
190
191
192
193
194
195
196
197
198
199
200
201
202
203
204