Take from
the fire, add two tablespoonfuls of butter, and salt and pepper to
season. Put a layer of flaked salmon into a buttered baking-dish,
spread with the sauce, and repeat until the dish is full, having
crumbs and butter on top. Bake for half an hour.
[Page 293]
SALMON BOX
Line a square tin mould with hot boiled rice, fill the centre with
cold boiled salmon flaked and seasoned with salt, pepper, and grated
nutmeg. Cover with rice, steam for an hour, turn out on a platter,
and serve with Egg Sauce.
SALMON WITH CUCUMBER SAUCE
Put a large cut of salmon into a buttered saucepan with salt, pepper,
a bunch of parsley, a chopped onion, and sweet herbs. Add half a
cupful of white wine and enough stock to cover. Simmer until the
fish is done and drain carefully. Strain the liquid and thicken
with flour cooked in butter. Peel and slice three small cucumbers,
parboil in salted water, drain, and fry in butter with a little
sugar. Add to the sauce with a tablespoonful of butter and the
juice of a lemon. Pour over the fish and serve.
SALMON CROQUETTES--I
Cook together one tablespoonful of butter and two tablespoonfuls
of flour, add one cupful of cream, and cook until thick, stirring
constantly. Take from the fire, add one egg well beaten, and one
pound of cold cooked salmon flaked.
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