BROILED SALMON A LA MAITRE D'HOTEL
Soak the smoked salmon for an hour in cold water, then drain and
wipe dry. Brush with melted butter and broil carefully. Serve with
Maitre d'Hotel Sauce.
SMOKED SALMON
Cut it into thin slices, warm it up in a little olive-oil, strain
the oil when it is warmed, add to it lemon-juice and minced parsley,
pour over the fish, and serve.
BROILED KIPPERED SALMON
Cut the salmon into strips, wrap in buttered paper, and broil carefully
over a clear fire. Remove the paper and serve.
FRIED KIPPERED SALMON
Soak slices of kippered salmon in olive-oil for several hours. Drain
off the oil and fry the salmon slices in it. Serve with melted butter
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and lemon-juice.
BROILED SALT SALMON
Soak the fish for thirty-six hours in cold water, changing the
water often. Drain, wipe dry, rub with melted butter, broil, and
serve with Egg Sauce.
BOILED SALT SALMON
Soak the fish over night, drain, rinse, and simmer for fifteen
or twenty minutes. Season with pepper and butter and garnish with
parsley.
PICKLED SALT SALMON
Prepare according to directions given for Pickled Salmon, soaking
the salt fish for twelve hours before cooking.
SALT SALMON IN PAPILLOTES
Cut the fish into strips, soak for an hour in cold water, drain, and
dry.
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