When the butter is melted, take from the fire and add
quickly two eggs beaten with the juice of half a lemon. Pour the
sauce over the fish and serve.
[Page 282]
SALMON A LA NAPLES
Fry salmon steaks in butter, seasoning with salt, pepper, and grated
nutmeg. When half cooked, add half a cupful of white wine to the
butter, cover, and simmer slowly until done. Cover the salmon with
cooked oysters, pour the liquid remaining in the pan over the fish,
and serve.
SALMON A LA PROVENCE
Season four salmon steaks and cook with a tablespoonful of butter
and the juice of a lemon. Add a dozen oysters, half a dozen small
shrimps, and one cupful of white stock thickened with flour and butter
cooked together. Simmer until the oysters are cooked, take from the
fire, add the yolk of an egg beaten smooth with a tablespoonful
of Sherry, and serve with triangles of fried bread.
SALMON A LA PROVENCALE
Put a large cut of salmon into a saucepan and cover with salted
and acidulated water. Add a sliced onion, a carrot, a bunch of
parsley, and salt, pepper, sweet herbs, and a pinch of allspice
to season. Cover the fish with buttered paper and cook slowly for
[Page 283]
an hour. Chop together a small onion, a clove of garlic, and a few
sprigs of parsley.
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