Serve with Drawn-Butter Sauce to which chopped
hard-boiled eggs have been added.
BOILED SALMON WITH GREEN SAUCE
Boil a small salmon in salted and acidulated water. Take up carefully
and reduce the liquid by rapid boiling to two cupfuls. Cook together
[Page 267]
two tablespoonfuls each of butter and flour, add the reduced liquid,
and cook until thick, stirring constantly. Take from the fire, add
two tablespoonfuls of chopped capers, one tablespoonful of chopped
parsley, the juice of a lemon, and one tablespoonful of butter. Pour
over the fish and serve.
BOILED SALMON STEAKS--I
Wrap each steak separately in mosquito netting. Put into boiling
water to which has been added a slice of onion, a bay-leaf, a blade
of mace, four tablespoonfuls of tarragon vinegar, and a teaspoonful
of salt. Simmer for twenty minutes, remove carefully, drain, and
serve with any preferred sauce.
BOILED SALMON STEAKS--II
Boil the steaks slowly in salted and acidulated water to cover
or in court-bouillon seasoned with wine. Serve with Hollandaise
Sauce.
BOILED SALMON STEAKS--III
Cook the steaks in water to cover and add a celery root, a small
bunch of parsley, salt and pepper to season, and a tablespoonful
of vinegar.
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