Season with salt, pepper, and lemon-juice
and surround with slices of hard-boiled eggs. Mix together a
tablespoonful of melted butter, a teaspoonful of made mustard, and
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salt and pepper to season. Spread over the egg slices and serve.
JELLIED SALMON--I
Simmer salmon steaks in court-bouillon until done. Drain and arrange
on a platter. Spread with Mayonnaise, tinted green with spinach
juice to which a little dissolved gelatine has been added. Serve
cold.
JELLIED SALMON--II
Mix two cupfuls of cold boiled salmon with one tablespoonful of
lemon-juice, one teaspoonful of minced parsley, two drops of tabasco
sauce and one tablespoonful of granulated gelatine dissolved in
cold water. Add it to half a cupful of cooked salad dressing. Wet
in cold water one large mould or several small ones, fill with the
salmon and put on ice until thoroughly chilled. Serve with sliced
cucumbers and Tartar Sauce.
SALMON PIE
Butter a baking-dish and line the sides with a rich biscuit crust.
Fill the pan with fresh or canned salmon, seasoned with salt and
pepper, lemon-juice, a pinch of mace, and a teaspoonful of onion
juice. Spread over the salmon a cupful of boiled lobster which has
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been seasoned with melted butter and Worcestershire Sauce.
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