Pour the sauce into a platter, and cool. Lay the slices of salmon
on the sauce, brush with egg, sprinkle with crumbs and brown in
the oven.
SALMON A LA SUPREME
Boil a salmon in court-bouillon with wine, drain, cool, skin, and
serve with Tartar Sauce.
MAYONNAISE OF SALMON
Cook fresh salmon in a court-bouillon, drain, cool, skin, and serve
with Mayonnaise.
SALMON PUDDING
Flake the fish, add half the quantity of bread crumbs, a tablespoonful
of melted butter, a teaspoonful of onion juice, and pepper and
salt to season. Beat two eggs light with two tablespoonfuls of
cream, mix with the fish, put into a buttered mould and boil for
an hour and a half. Serve with a Cream Sauce seasoned with
[Page 270]
lemon-juice and anchovy paste.
BAKED SALMON--I
Put four salmon steaks into a buttered saucepan with two cupfuls
each of white wine and white stock. Season with salt, pepper, grated
nutmeg, minced parsley, and a pinch of allspice. Add a heaping
teaspoonful of butter and flour cooked together. Take from the
fire, add the yolks of four eggs well beaten and a little minced
parsley. Arrange a mound of seasoned mashed potatoes in a deep
platter. Take the skin from the steaks and arrange them around
it.
Pages:
184
185
186
187
188
189
190
191
192
193
194
195
196
197
198
199
200
201
202
203
204
205
206
207
208