Serve with any preferred sauce.
STUFFED SALMON
Clean, bone, and parboil a small salmon. Rub the inside with salt,
pepper, and grated nutmeg. Stuff with chopped oysters, minced parsley,
and seasoned crumbs. Fold together, put into a buttered baking-dish,
and bake for half an hour, basting with its own dripping.
SALMON STEAKS A LA FLAMANDE
Sprinkle a buttered dripping-pan with chopped onion, and season
with pepper and salt. Lay salmon steaks on top, brush with the yolk
of a beaten egg, cover with a layer of chopped onion and parsley,
season with salt, red pepper, lemon-juice, and dots of butter, and
bake for half an hour.
SALMON EN PAPILLOTES
Use six small salmon steaks. Season with salt and pepper. Butter
sheets of white paper a little larger than the steaks and lay on
each one a thin slice of lean boiled ham. Cook together in butter
a chopped onion, a handful of chopped mushrooms, a minced bean
of garlic, and a tablespoonful of minced parsley.
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Spread a thin layer on the ham, lay a slice of salmon upon it,
spread with the cooked vegetables, cover with another slice of
ham, put another piece of oiled paper over, and fold carefully at
the edges. Bake in a moderate oven for fifteen or twenty minutes,
and serve in the papers.
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