Add half a cupful of beef stock, bring to the boil, and strain
through a sieve. Reheat, add a tablespoonful of butter, and minced
parsley, lemon-juice, grated nutmeg, and anchovy essence to season.
Pour around the fish and serve.
SALMON A L'ITALIENNE
Flake cold salmon fine with a silver fork and mix with an equal
quantity of cold cooked spaghetti cut fine. Reheat in a Cream Sauce,
add a few capers and serve very hot.
[Page 281]
SALMON STEAKS A LA MARINIERE
Marinate salmon steaks in seasoned oil, drain, and broil. Cover
with small boiled onions and cooked oysters. Pour over a sauce
made according to directions given in the recipe for Salmon a la
Genoise, and serve.
SALMON A LA MARSEILLES
Boil a small salmon in salted and acidulated water. Skin and put
on a serving-dish. Spread over it some very thick Cream Sauce,
sprinkle with crumbs, brush with beaten egg, cover with crumbs
again, sprinkle with salt, pepper, and grated nutmeg, and brown
in the oven. Serve with a sauce made of equal parts of white wine
and stock, thickened with butter and flour cooked together.
SALMON A LA MARYLAND
Prepare and clean a small salmon and simmer in salted water until
done. Prepare a Drawn-Butter Sauce and add to it half a cupful
of butter.
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