FILLETS OF SALMON A L'ORLY
Cut fresh salmon into small pieces, remove the skin, and marinate
for an hour in lemon-juice seasoned with salt and pepper. Drain,
dip in egg and crumbs, fry in deep fat, and serve with Tomato Sauce.
SALMON A L'ALLEMANDE
Put a large middle cut of salmon into a saucepan, with a sliced
carrot, a large onion, a bunch of parsley, salt and pepper to season,
half a cupful of butter, two cupfuls of Claret, and enough stock
to cover. Cover with buttered paper and cook slowly for an hour.
Take up the fish carefully and keep warm. Strain the liquid, skim
the fat, and thicken with butter and flour cooked together until
brown. Add a tablespoonful of butter, seasoned with lemon-juice
and anchovy essence, pour over the fish, and serve.
SALMON A L'ADMIRAL
Fry in butter two chopped onions, two parsley roots, a bunch of
chopped parsley with a sprig of thyme, a broken bay-leaf, a
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clove, and three small chopped carrots. Add one cupful of white
wine, put a small cleaned salmon into a buttered baking-dish, spread
the vegetables over, cover, and cook until tender, basting with the
drippings or with hot water if needed. Take out the fish, strain the
liquid, add to it a cupful of cream and thicken with a tablespoonful
each of butter and flour cooked together.
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