Add cold cooked
salmon, cut into small pieces, and reheat. Serve in a border of
boiled rice.
CHARTREUSE OF SALMON
Wash a cupful of rice in several waters, drain and parboil for five
minutes in salted water at a galloping boil. Drain in a colander,
[Page 287]
return to the saucepan, add a pinch of salt and three cupfuls of
milk or stock. Steam until tender, then add three tablespoonfuls
of butter melted and mixed with one tablespoonful of curry powder
and two tablespoonfuls of lemon-juice. Mix thoroughly and line
a two-quart buttered mould with the rice. Fill the center with
flaked cooked salmon, seasoned with salt, pepper and lemon-juice,
cover with rice, steam for half an hour and serve with Egg Sauce.
FRICASSEE OF SALMON
Cut two pounds of salmon steaks into strips. Put into a saucepan
with half a cupful of water, salt and pepper to season, a clove,
a blade of mace, a tablespoonful of sugar, a chopped onion, and a
heaping teaspoonful of mustard mixed with half a cupful of vinegar.
Bring to the boil, add six tomatoes peeled and sliced, a teaspoonful
of minced parsley, and a wineglassful of Sherry. Simmer for forty-five
minutes and serve either hot or cold.
SALMON WITH EGGS
Steam salmon steaks until tender, cool, and lay upon a platter
covered with lettuce leaves.
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