Strain the liquid, thicken with a tablespoonful each
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of butter and flour cooked together, pour over the fish, and serve.
BOILED SALMON A LA PIQUANT
Boil slices of salmon in court-bouillon seasoned with wine. Drain,
garnish with parsley, and serve with Piquant Sauce.
BOILED SALMON A LA WALDORF
Boil a large piece of salmon in salted and acidulated water, seasoned
with herbs and spice. Drain and keep warm. Add two cupfuls of the
liquid in which the fish was cooked, one wineglassful of white
wine, and two anchovies rubbed to a paste. Boil for fifteen minutes,
then add in small bits a tablespoonful of butter. Serve the sauce
separately.
SALMON WITH OYSTER SAUCE
Boil two pounds of fresh salmon in salted and acidulated water
to cover, with a chopped onion, two cloves, eight pepper-corns,
and a small bunch of parsley. Drain, and serve with Oyster Sauce.
SALMON CUTLETS WITH OYSTER SAUCE
Boil large slices of salmon in salted water
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until done. Fry a small onion, chopped, in oil, add four dozen
oysters, cut small, two tablespoonfuls of flour, the liquor drained
from the oysters, two teaspoonfuls of sugar, and pepper, salt,
and anchovy essence to season. When thick, take from the fire,
add the beaten yolks of four eggs, and reheat but do not boil.
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