Fry in olive-oil, add two tablespoonfuls of flour,
and cook until the flour is brown. Add two cupfuls of brown stock
and one cupful of stewed and strained tomato. Cook until thick,
stirring constantly, seasoning with red and white pepper and
lemon-juice. Remove the skin from the fish, pour the hot sauce over
it, and serve.
FILLETS OF SALMON A LA VENITIENNE
Put salmon steaks into a buttered baking-pan with fine match-like
strips of larding pork laid on each side. Season with salt, pepper,
and lemon-juice, add one cupful of white wine and cover with a
sheet of buttered paper, having a small hole in the centre. Bake
for forty minutes, basting often. Cook together one tablespoonful
each of butter and flour, add one cupful of stock, and cook until
thick, stirring constantly. Add a tablespoonful each of butter
and lemon-juice and a teaspoonful of minced parsley. Pour around
the fish and serve.
SALMON A LA WALDORF
Marinate salmon steaks for an hour in
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lemon-juice. Cover with stock, add pepper, salt and minced parsley
to season, and simmer slowly until done. Drain, thicken the sauce,
add a tablespoonful of butter, and serve separately.
SALMON MOUSSE
Rub half a pound of raw salmon to a smooth paste with water, adding
gradually a dozen chopped raw oysters, half a cupful of Tomato
Sauce and the yolks of three eggs.
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