Take from the fire and add two
tablespoonfuls of butter in small bits. Return to the fire, and
add a little lemon-juice or tarragon vinegar. Strain, and add a
little whipped cream.
SALMON STEAKS WITH CLARET SAUCE
Put four steaks into a buttered saucepan with salt, pepper, and
grated nutmeg to season, add a bunch of parsley, a teaspoonful
of mixed sweet herbs, a chopped onion, and two cupfuls of Claret.
Cover with a buttered paper, simmer until done, and drain. Strain
the sauce, thicken with flour cooked brown in butter, skim, add
two tablespoonfuls of butter and the juice of a lemon; pour over
the fish and serve.
[Page 286]
SALMON MAYONNAISE WITH CUCUMBERS
Steam salmon steaks until tender, remove the skin, and cool. Cover
with thinly sliced cucumbers, mask with Mayonnaise, and serve with
a border of lettuce leaves and sliced hard-boiled eggs.
CREAMED SALMON ON TOAST
Reheat a cupful of cold flaked salmon, either fresh or canned, in
Cream Sauce. Take from the fire, add one egg beaten smooth with
half a cupful of cream, pour over buttered toast, and serve.
CURRIED SALMON
Chop a Spanish onion, fry it in butter, and add a tablespoonful
of curry powder mixed with a teaspoonful of flour. Add two cupfuls
of stock and cook until thick, stirring constantly.
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