<h2>ONE HUNDRED AND THIRTY WAYS TO COOK SALMON</h2>
<h3>BROILED SALMON—I</h3>
<p class="indent">
Marinate slices of salmon in olive-oil with salt and pepper, minced
parsley, bay-leaves, and mixed herbs to season. Soak in the marinade
for an hour or more and broil, basting with the marinade. Serve
with Caper Sauce.</p>
<h3>BROILED SALMON—II</h3>
<p class="indent">
Take a young fish weighing from four to six pounds, clean, split,
remove the backbone and broil. Sprinkle with lemon-juice and red
pepper.</p>
<h3>BROILED SALMON—III</h3>
<p class="indent">
Take three pounds of the tail part of the salmon, let it stand
for six hours in a marinade of oil and lemon-juice, with minced
parsley, two bay-leaves and a sprig of thyme. Drain and broil.
Serve with Maître d'Hôtel Sauce to which a teaspoonful
of chopped chives has been added.</p>
<h3><SPAN name="page_264"><span class="page"></span></SPAN> SALMON BROILED IN PAPER</h3>
<p class="indent">
Season salmon steaks with pepper and salt, wrap in buttered paper,
twisting the ends, broil and serve with Anchovy or Caper Sauce.</p>
<h3>BROILED SALMON STEAKS—I</h3>
<p class="indent">
Season with pepper and salt, broil carefully on a buttered gridiron,
pour over melted butter, garnish with parsley, and serve.</p>
<h3>BROILED SALMON STEAKS—II</h3>
<p class="indent">
Sprinkle with pepper and salt, dredge with flour, and broil, basting
with melted butter as required. Spread with melted butter, or with
Maître d'Hôtel Sauce.</p>
<h3>BROILED SALMON STEAKS—III</h3>
<p class="indent">
Marinate the steaks for an hour in oil and lemon-juice, seasoning
with salt and pepper. Broil carefully and serve with any preferred
sauce.</p>
<h3>BROILED SALMON À LA RAVIGOTE</h3>
<p class="indent">
Marinate salmon steaks in seasoned oil and lemon-juice, and broil
quickly. Serve with Ravigote Sauce.</p>
<h3><SPAN name="page_265"><span class="page"></span></SPAN> SALMON CUTLETS IN PAPILLOTES</h3>
<p class="indent">
Butter large sheets of white paper, sprinkle with crumbs, and fold
tightly over small cutlets of salmon. Broil carefully over a slow
fire and serve in the papers.</p>
<h3>SALMON CUTLETS WITH CAPER SAUCE</h3>
<p class="indent">
Marinate for two hours slices of salmon in oil with minced parsley
and onion. Dip large pieces of paper in oil and wrap carefully
around each slice, fastening firmly. Broil carefully and serve with
a Cream Sauce to which capers have been added.</p>
<h3>SALMON STEAKS WITH PARSLEY SAUCE</h3>
<p class="indent">
Season salmon steaks, dip in melted butter, then in corn-meal,
and broil. Cook together two tablespoonfuls each of butter and
flour, add two cupfuls of cold water, and cook until thick, stirring
constantly. Take from the fire, season with salt and pepper, add
the juice of half a lemon and a tablespoonful of minced parsley,
and pour over the fish.</p>
<h3>BOILED SALMON—I</h3>
<p class="indent">
Wash and wipe a small salmon, wrap in a cloth, tie securely and put
into the fish-kettle. <SPAN name="page_266"><span class="page">Page
266</span></SPAN> Cover with cold water, add a handful of salt, and
boil slowly until done. Cook together one tablespoonful each of
butter and of flour, add two cupfuls of boiling cream and a
tablespoonful of the water in which the fish is cooked. Cook until
thick, stirring constantly, season with salt and minced parsley,
pour over the fish, and serve.</p>
<h3>BOILED SALMON—II</h3>
<p class="indent">
Chop together a carrot, an onion and a stalk of celery. Fry in
butter, add half a cupful of vinegar, four cloves, four pepper-corns,
a bay-leaf, a sprig of parsley, and six cupfuls of boiling water.
Boil for an hour, strain, cool, and boil the salmon in it. Serve
with any preferred sauce.</p>
<h3>BOILED SALMON WITH EGG SAUCE</h3>
<p class="indent">
Tie a large chunk of salmon in mosquito netting and simmer until
done in salted and acidulated water. Drain, skin, and, if possible,
remove the bone. Serve with Drawn-Butter Sauce to which chopped
hard-boiled eggs have been added.</p>
<h3>BOILED SALMON WITH GREEN SAUCE</h3>
<p class="indent">
Boil a small salmon in salted and acidulated water. Take up carefully
and reduce the <SPAN name="page_267"><span class="page"></span></SPAN>
liquid by rapid boiling to two cupfuls. Cook together two tablespoonfuls
each of butter and flour, add the reduced liquid, and cook until thick,
stirring constantly. Take from the fire, add two tablespoonfuls of
chopped capers, one tablespoonful of chopped parsley, the juice
of a lemon, and one tablespoonful of butter. Pour over the fish
and serve.</p>
<h3>BOILED SALMON STEAKS—I</h3>
<p class="indent">
Wrap each steak separately in mosquito netting. Put into boiling
water to which has been added a slice of onion, a bay-leaf, a blade
of mace, four tablespoonfuls of tarragon vinegar, and a teaspoonful
of salt. Simmer for twenty minutes, remove carefully, drain, and
serve with any preferred sauce.</p>
<h3>BOILED SALMON STEAKS—II</h3>
<p class="indent">
Boil the steaks slowly in salted and acidulated water to cover
or in court-bouillon seasoned with wine. Serve with Hollandaise
Sauce.</p>
<h3>BOILED SALMON STEAKS—III</h3>
<p class="indent">
Cook the steaks in water to cover and add a celery root, a small
bunch of parsley, salt and pepper to season, and a tablespoonful of
vinegar. Strain the liquid, thicken with a <SPAN name="page_268"><span class="page"></span></SPAN> tablespoonful each of butter and
flour cooked together, pour over the fish, and serve.</p>
<h3>BOILED SALMON À LA PIQUANT</h3>
<p class="indent">
Boil slices of salmon in court-bouillon seasoned with wine. Drain,
garnish with parsley, and serve with Piquant Sauce.</p>
<h3>BOILED SALMON À LA WALDORF</h3>
<p class="indent">
Boil a large piece of salmon in salted and acidulated water, seasoned
with herbs and spice. Drain and keep warm. Add two cupfuls of the
liquid in which the fish was cooked, one wineglassful of white
wine, and two anchovies rubbed to a paste. Boil for fifteen minutes,
then add in small bits a tablespoonful of butter. Serve the sauce
separately.</p>
<h3>SALMON WITH OYSTER SAUCE</h3>
<p class="indent">
Boil two pounds of fresh salmon in salted and acidulated water
to cover, with a chopped onion, two cloves, eight pepper-corns,
and a small bunch of parsley. Drain, and serve with Oyster Sauce.</p>
<h3>SALMON CUTLETS WITH OYSTER SAUCE</h3>
<p class="indent">
Boil large slices of salmon in salted water <SPAN name="page_269"><span class="page"></span></SPAN> until done. Fry a small onion,
chopped, in oil, add four dozen oysters, cut small, two tablespoonfuls
of flour, the liquor drained from the oysters, two teaspoonfuls
of sugar, and pepper, salt, and anchovy essence to season. When
thick, take from the fire, add the beaten yolks of four eggs, and
reheat but do not boil. Pour the sauce into a platter, and cool.
Lay the slices of salmon on the sauce, brush with egg, sprinkle
with crumbs and brown in the oven.</p>
<h3>SALMON À LA SUPRÊME</h3>
<p class="indent">
Boil a salmon in court-bouillon with wine, drain, cool, skin, and
serve with Tartar Sauce.</p>
<h3>MAYONNAISE OF SALMON</h3>
<p class="indent">
Cook fresh salmon in a court-bouillon, drain, cool, skin, and serve
with Mayonnaise.</p>
<h3>SALMON PUDDING</h3>
<p class="indent">
Flake the fish, add half the quantity of bread crumbs, a tablespoonful
of melted butter, a teaspoonful of onion juice, and pepper and salt
to season. Beat two eggs light with two tablespoonfuls of cream,
mix with the fish, put into a buttered mould and boil for an hour
and a half. Serve with a <SPAN name="page_270"><span class="page">Page
270</span></SPAN> Cream Sauce seasoned with lemon-juice and anchovy
paste.</p>
<h3>BAKED SALMON—I</h3>
<p class="indent">
Put four salmon steaks into a buttered saucepan with two cupfuls
each of white wine and white stock. Season with salt, pepper, grated
nutmeg, minced parsley, and a pinch of allspice. Add a heaping
teaspoonful of butter and flour cooked together. Take from the
fire, add the yolks of four eggs well beaten and a little minced
parsley. Arrange a mound of seasoned mashed potatoes in a deep
platter. Take the skin from the steaks and arrange them around
it. Pour the sauce over, sprinkle with crumbs, dot with butter,
and brown in the oven.</p>
<h3>BAKED SALMON—II</h3>
<p class="indent">
Wash and wipe a small fish. Rub with pepper and salt and sprinkle
with paprika and powdered mace. Bake carefully, basting with melted
butter and its own dripping. Take up the fish carefully and add
to the gravy enough stock or water to make the required quantity
of sauce. Thicken with butter and flour cooked together, season
with tomato catsup and lemon-juice. Pour around the fish and serve.</p>
<h3><SPAN name="page_271"><span class="page"></span></SPAN> BAKED SALMON—III</h3>
<p class="indent">
Rub a small cleaned salmon with olive-oil, sprinkle with salt and
pepper, put into a buttered baking-pan, and add one cupful of boiling
water and two tablespoonfuls of butter. Baste every ten minutes
until done. Take up the fish and keep it warm. Thicken the gravy
with a teaspoonful or more of cornstarch mixed with a little cold
water. Season with grated onion, lemon-juice, and tomato catsup.</p>
<h3>BAKED SALMON WITH CREAM SAUCE</h3>
<p class="indent">
Wrap a large middle cut of salmon in buttered paper and fasten
firmly. Bake in a buttered baking-pan, basting with butter melted
in hot water. Take from the oven at the end of an hour, remove
the paper carefully, and keep warm. Bring to the boil one cupful
of cream and add one tablespoonful of corn-starch rubbed smooth
with a little cold cream. Add one tablespoonful each of butter
and minced parsley, and pepper and salt to season. Pour the sauce
over the fish or serve separately.</p>
<h3>SALMON BAKED IN PAPER</h3>
<p class="indent">
Season a large piece of salmon with salt, <SPAN name="page_272"><span class="page"></span></SPAN> pepper, and lemon-juice, wrap in
a large piece of buttered paper and pin firmly. Put into a buttered
baking-pan, cover and bake for an hour, basting frequently with
hot water and melted butter. Take off the paper and serve with
any preferred sauce.</p>
<h3>BAKED SALMON STEAKS</h3>
<p class="indent">
Put the steaks in a buttered baking-dish. Lay bits of butter upon
them, seasoning with salt, pepper, minced parsley, and grated onion.
Bake carefully, basting as required, and serve with Caper or Tomato
Sauce.</p>
<h3>BAKED SALMON CUTLETS</h3>
<p class="indent">
Put salmon steaks into a buttered baking-pan with half a cupful
of hot water and half a cupful of white wine. Sprinkle with salt,
paprika, and grated nutmeg. Cover with raw oysters and crumbs fried
in butter. Bake for twenty minutes. Take up the fish carefully.
Cook together one tablespoonful each of butter and flour, add the
liquor from the pan and a teaspoonful of anchovy paste. Cook until
thick, stirring constantly, pour around the fish, and serve.</p>
<h3>SALMON À LA WINDSOR</h3>
<p class="indent">
Season salmon steaks with salt and pepper, <SPAN name="page_273"><span class="page"></span></SPAN> dip in egg and crumbs, put into
a buttered baking-pan, and bake quickly. Serve with any preferred
sauce.</p>
<h3>STUFFED SALMON</h3>
<p class="indent">
Clean, bone, and parboil a small salmon. Rub the inside with salt,
pepper, and grated nutmeg. Stuff with chopped oysters, minced parsley,
and seasoned crumbs. Fold together, put into a buttered baking-dish,
and bake for half an hour, basting with its own dripping.</p>
<h3>SALMON STEAKS À LA FLAMANDE</h3>
<p class="indent">
Sprinkle a buttered dripping-pan with chopped onion, and season
with pepper and salt. Lay salmon steaks on top, brush with the yolk
of a beaten egg, cover with a layer of chopped onion and parsley,
season with salt, red pepper, lemon-juice, and dots of butter, and
bake for half an hour.</p>
<h3>SALMON EN PAPILLOTES</h3>
<p class="indent">
Use six small salmon steaks. Season with salt and pepper. Butter
sheets of white paper a little larger than the steaks and lay on
each one a thin slice of lean boiled ham. Cook together in butter
a chopped onion, a handful of chopped mushrooms, a minced bean of
<SPAN name="page_274"><span class="page"></span></SPAN> garlic,
and a tablespoonful of minced parsley. Spread a thin layer on the ham,
lay a slice of salmon upon it, spread with the cooked vegetables,
cover with another slice of ham, put another piece of oiled paper
over, and fold carefully at the edges. Bake in a moderate oven
for fifteen or twenty minutes, and serve in the papers.</p>
<h3>FILLETS OF SALMON EN PAPILLOTES</h3>
<p class="indent">
Cut salmon steaks into fillets, dip into melted butter and lemon-juice,
fold in buttered paper, and bake for half an hour in a slow oven.
Serve in the papers and pass Hollandaise Sauce.</p>
<h3>SALMON CUTLETS EN PAPILLOTES</h3>
<p class="indent">
Cut slices of salmon into cutlets. Beat together three tablespoonfuls
of olive-oil, the yolk of an egg, a teaspoonful of minced onion and
a tablespoonful of chopped parsley. Sprinkle the fish with salt
and pepper, spread the mixture over, fold each piece in buttered
paper, fastening securely, and bake for half an hour. Serve in the
papers.</p>
<h3>FRIED SALMON—I</h3>
<p class="indent">
Cut slices of salmon into small pieces and put into a saucepan with
pepper, salt, minced <SPAN name="page_275"><span class="page">Page
275</span></SPAN> parsley, and lemon-juice to season. Add sufficient
butter and fry carefully. Serve with Ravigote or any preferred
sauce.</p>
<h3>FRIED SALMON—II</h3>
<p class="indent">
Wrap slices of salmon in oiled paper, fastening firmly, and fry
in deep fat. Drain carefully and serve in the paper.</p>
<h3>FRIED SALMON—III</h3>
<p class="indent">
Sprinkle salmon steaks with salt and flour, brush with the beaten
yolk of an egg and fry in hot olive-oil. Drain, garnish with fried
parsley, and serve.</p>
<h3>FRIED SALMON STEAKS</h3>
<p class="indent">
Dredge the steaks with seasoned flour or dip into egg and seasoned
crumbs and fry.</p>
<h3>FRIED SALMON CUTLETS—I</h3>
<p class="indent">
Steam salmon steaks, cool, cut into fillets, dip in egg and crumbs,
fry in deep fat, and serve with Tartar or Hollandaise Sauce.</p>
<h3>FRIED SALMON CUTLETS—II</h3>
<p class="indent">
Prepare very thick Cream Sauce and mix with it cold cooked salmon
cut fine. Season with red pepper, salt, and lemon-juice and let
<SPAN name="page_276"><span class="page"></span></SPAN> cool.
Shape into cutlets, dip into beaten egg, then in crumbs, and fry
in deep fat.</p>
<h3>FRIED SALMON CUTLETS—III</h3>
<p class="indent">
Rub cold boiled salmon smooth with one-third the quantity of mashed
potatoes. Season with salt, pepper, and pounded mace. Shape into
cutlets, dip in egg and crumbs and fry in deep fat. Serve with
any preferred sauce.</p>
<h3>SALMON CUTLETS À L'ANGLAISE</h3>
<p class="indent">
Cut slices of salmon in the shape of cutlets, season with salt
and pepper and fry in butter. Drain and serve with Ravigote Sauce.</p>
<h3>SALMON À LA LYONS</h3>
<p class="indent">
Fry slices of salmon in butter with pepper and salt to season. Serve
with a Hollandaise Sauce to which cooked oysters, cooked shrimps,
and minced parsley have been added.</p>
<h3>SALMON CUTLETS WITH MILANAISE SAUCE</h3>
<p class="indent">
Cut slices of salmon into small pieces, dip into white wine and
wrap in buttered paper, fastening securely. Fry carefully in butter,
<SPAN name="page_277"><span class="page"></span></SPAN> remove
the papers, garnish with parsley, and serve with Milanaise Sauce.</p>
<h3>FILLETS OF SALMON À L'ORLY</h3>
<p class="indent">
Cut fresh salmon into small pieces, remove the skin, and marinate
for an hour in lemon-juice seasoned with salt and pepper. Drain,
dip in egg and crumbs, fry in deep fat, and serve with Tomato Sauce.</p>
<h3>SALMON À L'ALLEMANDE</h3>
<p class="indent">
Put a large middle cut of salmon into a saucepan, with a sliced
carrot, a large onion, a bunch of parsley, salt and pepper to season,
half a cupful of butter, two cupfuls of Claret, and enough stock
to cover. Cover with buttered paper and cook slowly for an hour.
Take up the fish carefully and keep warm. Strain the liquid, skim
the fat, and thicken with butter and flour cooked together until
brown. Add a tablespoonful of butter, seasoned with lemon-juice
and anchovy essence, pour over the fish, and serve.</p>
<h3>SALMON À L'ADMIRAL</h3>
<p class="indent">
Fry in butter two chopped onions, two parsley roots, a bunch of
chopped parsley with a sprig of thyme, a broken bay-leaf, a <SPAN name="page_278"><span class="page"></span></SPAN> clove, and
three small chopped carrots. Add one cupful of white wine, put
a small cleaned salmon into a buttered baking-dish, spread the
vegetables over, cover, and cook until tender, basting with the
drippings or with hot water if needed. Take out the fish, strain the
liquid, add to it a cupful of cream and thicken with a tablespoonful
each of butter and flour cooked together. Pour it around the fish
and garnish with lemon and parsley.</p>
<h3>SALMON À LA BORDEAUX</h3>
<p class="indent">
Clean a small salmon, stuff with seasoned crumbs and oysters, and
put into a fish-kettle with two tablespoonfuls of butter, two onions
sliced, a bunch of parsley, and salt, pepper, and grated nutmeg
to season. Add two cupfuls each of stock, water, and white wine.
Cover the fish with buttered paper and simmer for an hour. Drain
the fish and keep warm. Prepare a sauce according to directions
given in the recipe for Salmon à la Genoise, using the liquid
strained from the fish.</p>
<h3>SALMON À LA CANDACE</h3>
<p class="indent">
Put a large cut of salmon on the drainer in a fish-kettle and cover
it with a small slice of raw ham. Add two cupfuls of Rhine wine, a
quart of stock, and a bunch of parsley. <SPAN name="page_279"><span class="page"></span></SPAN> Cover with buttered paper, simmer
for an hour, drain, and remove the skin. Strain the liquid, thicken
with flour cooked brown in butter, add a tablespoonful of butter,
cayenne, and lemon-juice to season. Bring to the boil, pour over
the fish, and serve.</p>
<h3>SALMON À LA CHAMBORD</h3>
<p class="indent">
Put a large middle cut of salmon into a saucepan with sliced carrots
and onions, a bunch of parsley, two tablespoonfuls of butter and
two cupfuls each of white wine and white stock. Season with salt
and pepper-corns, cover, and simmer slowly for an hour. Take up
the fish carefully and keep warm. Strain the liquid and thicken
with flour cooked brown in butter. Add half a cupful of stewed
and strained tomatoes, the juice of a lemon, two tablespoonfuls
of butter, and a teaspoonful of anchovy essence. Pour over the
fish and serve.</p>
<h3>SALMON À L'ESPAGNOLE</h3>
<p class="indent">
Cut fresh salmon in small pieces suitable for serving, and fry
in butter. Drain and keep warm. Add two tablespoonfuls of flour
to the butter, in which the fish is cooked, and brown. Add two
cupfuls of stock and cook until thick, stirring constantly. Take
from <SPAN name="page_280"><span class="page"></span></SPAN>
the fire, add a tablespoonful of butter, a teaspoonful of minced
parsley, and the juice of a lemon. Pour over the fish and serve.</p>
<h3>SALMON À LA GENOISE</h3>
<p class="indent">
Boil a small fresh salmon in salted and acidulated water to cover,
drain, and skin. Arrange on a serving-dish and keep warm. Chop
fine a small slice of ham, a slice of carrot, a small stalk of
celery, an onion, a parsley root, and three or four shallots. Add
a sprig of thyme, a bay-leaf, a blade of mace, and two cloves. Fry
in butter, add two tablespoonfuls of flour and cook until brown.
Add two cupfuls of Claret and cook until thick, stirring constantly.
Add half a cupful of beef stock, bring to the boil, and strain
through a sieve. Reheat, add a tablespoonful of butter, and minced
parsley, lemon-juice, grated nutmeg, and anchovy essence to season.
Pour around the fish and serve.</p>
<h3>SALMON À L'ITALIENNE</h3>
<p class="indent">
Flake cold salmon fine with a silver fork and mix with an equal
quantity of cold cooked spaghetti cut fine. Reheat in a Cream Sauce,
add a few capers and serve very hot.</p>
<h3><SPAN name="page_281"><span class="page"></span></SPAN> SALMON STEAKS À LA MARINIÈRE</h3>
<p class="indent">
Marinate salmon steaks in seasoned oil, drain, and broil. Cover
with small boiled onions and cooked oysters. Pour over a sauce made
according to directions given in the recipe for Salmon à
la Genoise, and serve.</p>
<h3>SALMON À LA MARSEILLES</h3>
<p class="indent">
Boil a small salmon in salted and acidulated water. Skin and put
on a serving-dish. Spread over it some very thick Cream Sauce,
sprinkle with crumbs, brush with beaten egg, cover with crumbs
again, sprinkle with salt, pepper, and grated nutmeg, and brown
in the oven. Serve with a sauce made of equal parts of white wine
and stock, thickened with butter and flour cooked together.</p>
<h3>SALMON À LA MARYLAND</h3>
<p class="indent">
Prepare and clean a small salmon and simmer in salted water until
done. Prepare a Drawn-Butter Sauce and add to it half a cupful
of butter. When the butter is melted, take from the fire and add
quickly two eggs beaten with the juice of half a lemon. Pour the
sauce over the fish and serve.</p>
<h3><SPAN name="page_282"><span class="page"></span></SPAN> SALMON À LA NAPLES</h3>
<p class="indent">
Fry salmon steaks in butter, seasoning with salt, pepper, and grated
nutmeg. When half cooked, add half a cupful of white wine to the
butter, cover, and simmer slowly until done. Cover the salmon with
cooked oysters, pour the liquid remaining in the pan over the fish,
and serve.</p>
<h3>SALMON À LA PROVENCE</h3>
<p class="indent">
Season four salmon steaks and cook with a tablespoonful of butter
and the juice of a lemon. Add a dozen oysters, half a dozen small
shrimps, and one cupful of white stock thickened with flour and butter
cooked together. Simmer until the oysters are cooked, take from the
fire, add the yolk of an egg beaten smooth with a tablespoonful
of Sherry, and serve with triangles of fried bread.</p>
<h3>SALMON À LA PROVENÇALE</h3>
<p class="indent">
Put a large cut of salmon into a saucepan and cover with salted
and acidulated water. Add a sliced onion, a carrot, a bunch of
parsley, and salt, pepper, sweet herbs, and a pinch of allspice
to season. Cover the fish with buttered paper and cook slowly for
an hour. <SPAN name="page_283"><span class="page"></span></SPAN>
Chop together a small onion, a clove of garlic, and a few sprigs
of parsley. Fry in olive-oil, add two tablespoonfuls of flour,
and cook until the flour is brown. Add two cupfuls of brown stock
and one cupful of stewed and strained tomato. Cook until thick,
stirring constantly, seasoning with red and white pepper and
lemon-juice. Remove the skin from the fish, pour the hot sauce over
it, and serve.</p>
<h3>FILLETS OF SALMON À LA VÉNITIENNE</h3>
<p class="indent">
Put salmon steaks into a buttered baking-pan with fine match-like
strips of larding pork laid on each side. Season with salt, pepper,
and lemon-juice, add one cupful of white wine and cover with a
sheet of buttered paper, having a small hole in the centre. Bake
for forty minutes, basting often. Cook together one tablespoonful
each of butter and flour, add one cupful of stock, and cook until
thick, stirring constantly. Add a tablespoonful each of butter
and lemon-juice and a teaspoonful of minced parsley. Pour around
the fish and serve.</p>
<h3>SALMON À LA WALDORF</h3>
<p class="indent">
Marinate salmon steaks for an hour in <SPAN name="page_284"><span class="page"></span></SPAN> lemon-juice. Cover with stock,
add pepper, salt and minced parsley to season, and simmer slowly
until done. Drain, thicken the sauce, add a tablespoonful of butter,
and serve separately.</p>
<h3>SALMON MOUSSE</h3>
<p class="indent">
Rub half a pound of raw salmon to a smooth paste with water, adding
gradually a dozen chopped raw oysters, half a cupful of Tomato
Sauce and the yolks of three eggs. When smooth, fold in the stiffly
beaten whites, season with salt and pepper, and press through a
purée sieve into small buttered moulds. Put into a baking-pan,
surround with hot water, and bake for fifteen or twenty minutes
in a moderate oven. Unmould and serve with any preferred sauce.</p>
<h3>SALMON MOUSSE À LA MARTINOT</h3>
<p class="indent">
Pound to a pulp with a little water, half a pound of raw salmon,
and add the well-beaten whites of two eggs. Cook together one
tablespoonful each of butter and flour, add a cupful of milk, and
cook until thick, stirring constantly. Season with salt, red and
white pepper, grated onion, and mushroom essence. Take from the
fire, and add the yolks of three eggs beaten smooth with two
tablespoonfuls <SPAN name="page_285"><span class="page"></span></SPAN>
of cream. Cool the sauce, and when cold mix it with the fish. Fold
in carefully one cupful of whipped cream and fill a buttered mould
with the fish. Put the mould in a pan of hot water and bake in a
moderate oven for half an hour.</p>
<p class="indent">
For the sauce, cook together for ten minutes a tablespoonful each
of butter and flour, a teaspoonful each of chopped onion, salt,
and sugar, and half a can of tomatoes. Rub through a sieve, and
add the yolks of four eggs beaten smooth with a tablespoonful of
cream and a grating of nutmeg. 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.</p>
<h3>SALMON STEAKS WITH CLARET SAUCE</h3>
<p class="indent">
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.</p>
<h3><SPAN name="page_286"><span class="page"></span></SPAN> SALMON MAYONNAISE WITH CUCUMBERS</h3>
<p class="indent">
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.</p>
<h3>CREAMED SALMON ON TOAST</h3>
<p class="indent">
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.</p>
<h3>CURRIED SALMON</h3>
<p class="indent">
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. Add cold cooked
salmon, cut into small pieces, and reheat. Serve in a border of
boiled rice.</p>
<h3>CHARTREUSE OF SALMON</h3>
<p class="indent">
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,
return <SPAN name="page_287"><span class="page"></span></SPAN>
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.</p>
<h3>FRICASSEE OF SALMON</h3>
<p class="indent">
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.</p>
<h3>SALMON WITH EGGS</h3>
<p class="indent">
Steam salmon steaks until tender, cool, and lay upon a platter covered
with lettuce leaves. Season with salt, pepper, and lemon-juice and
surround with slices of hard-boiled eggs. Mix together a tablespoonful
of melted butter, <SPAN name="page_288"><span class="page">Page
288</span></SPAN> a teaspoonful of made mustard, and salt and pepper
to season. Spread over the egg slices and serve.</p>
<h3>JELLIED SALMON—I</h3>
<p class="indent">
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.</p>
<h3>JELLIED SALMON—II</h3>
<p class="indent">
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.</p>
<h3>SALMON PIE</h3>
<p class="indent">
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 <SPAN name="page_289"><span class="page">Page
289</span></SPAN> the salmon a cupful of boiled lobster which has
been seasoned with melted butter and Worcestershire Sauce. Cover
with biscuit crust, slit diagonally down the centre, and bake for
an hour in a moderate oven.</p>
<h3>COLD SALMON PATTIES</h3>
<p class="indent">
Season chopped salmon highly with salt and pepper, grated nutmeg
and melted butter. Add the beaten yolk of an egg to bind. Line
patty-tins with puff paste or rich pastry, fill with the salmon
mixture, cover with the paste, and bake.</p>
<h3>PICKLED SALMON—I</h3>
<p class="indent">
Boil large fresh pieces of salmon in salted and acidulated water
to cover. Bring to the boil one quart of vinegar, six blades of
mace, half a dozen white peppers, half a dozen cloves, a teaspoonful
of made mustard, two tablespoonfuls of sugar, and a cupful of water
in which the fish was boiled. Let the fish cool in the water, then
put it in an earthen jar, pour the boiling liquid over, and let
stand for a day or two before using.</p>
<h3>PICKLED SALMON—II</h3>
<p class="indent">
Cut the fish into large pieces and cook until done in salted and
acidulated water. Drain, <SPAN name="page_290"><span class="page">Page
290</span></SPAN> cool, and skin. Put into a preserving-kettle two
quarts of vinegar, one cupful of boiling water, four blades of mace,
two tablespoonfuls of sugar, a dozen cloves, two tablespoonfuls
of mustard seed, an onion sliced, a dozen pepper-corns, one small
red pepper, two bay-leaves, and a teaspoonful of celery seed. Bring
to the boil, put in the fish, boil up once and cool. Let stand
for two or three days before using.</p>
<h3>PICKLED SALMON—III</h3>
<p class="indent">
Boil large pieces of salmon in salted and acidulated water, drain,
and cool. Add one quart of the water in which the fish was cooked,
two quarts of vinegar, a tablespoonful of pepper-corns, grated
nutmeg and a dozen blades of mace. Boil for half an hour and cool.
Pour over the salmon, add a tablespoonful of olive-oil, cover,
and keep in a cool place for two or three days before using.</p>
<h3>SPICED SALMON</h3>
<p class="indent">
Mix half a cupful of vinegar, the juice of half a lemon, two cloves,
a bay-leaf, an inch of stick cinnamon, a teaspoonful of salt and
a pinch of black pepper. Bring to the boil and pour over salmon
steaks which have <SPAN name="page_291"><span class="page">Page
291</span></SPAN> been boiled, drained, and cooled. Let stand for two
or three hours before serving.</p>
<h3>SALMON SOUFFLÉ</h3>
<p class="indent">
Cook together one tablespoonful each of butter and flour, add one
cupful of milk, and cook until thick, stirring constantly. Add half
a cupful of stale bread crumbs, a teaspoonful of grated onion,
a tablespoonful of Worcestershire Sauce, a teaspoonful of minced
parsley, and the yolks of three eggs, well-beaten. Add one cupful
of flaked salmon, mix thoroughly, and fold in the salmon, and bake
in a pan of hot water in a moderate oven for forty-five minutes.
Serve with any preferred sauce.</p>
<h3>SALMON ON TOAST</h3>
<p class="indent">
Reheat two cupfuls of cold salmon steaks in a cupful of Drawn-Butter
Sauce, seasoning with salt and red pepper. Take from the fire and
add one egg beaten light with three tablespoonfuls of cream. Pour
over slices of fried bread, sprinkle with minced parsley, and serve.</p>
<h3>SALMON TIMBALES</h3>
<p class="indent">
Flake a pound of cooked salmon and rub to a paste. Season with
salt, pepper, and <SPAN name="page_292"><span class="page">Page
292</span></SPAN> grated onion, add a tablespoonful of chopped almonds
and the unbeaten whites of three eggs. Mix thoroughly and stir in
one cupful of cream whipped solid. Put into small buttered moulds,
set into boiling water, and bake for twenty minutes. Turn out and
serve with Hollandaise Sauce.</p>
<h3>SALMON TURBOT—I</h3>
<p class="indent">
Cook together two tablespoonfuls of butter and three of flour.
Add two cupfuls of milk and cook until thick, stirring constantly.
Take from the fire, add two eggs, well beaten, a teaspoonful of
minced parsley and the juice of half a lemon. Put into a baking-pan
alternate layers of the sauce and cold flaked salmon, cover with
crumbs, dot with butter, and brown in the oven.</p>
<h3>SALMON TURBOT—II</h3>
<p class="indent">
Cook together one tablespoonful each of butter and flour, add two
cupfuls of milk and cook until thick, stirring constantly. 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.</p>
<h3><SPAN name="page_293"><span class="page"></span></SPAN> SALMON BOX</h3>
<p class="indent">
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.</p>
<h3>SALMON WITH CUCUMBER SAUCE</h3>
<p class="indent">
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.</p>
<h3>SALMON CROQUETTES—I</h3>
<p class="indent">
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 <SPAN name="page_294"><span class="page">Page
294</span></SPAN> salmon flaked. Let cool, shape into croquettes, dip
into egg and crumbs, and fry in deep fat. Serve with any preferred
sauce.</p>
<h3>SALMON CROQUETTES—II</h3>
<p class="indent">
Cook together one tablespoonful of butter and three tablespoonfuls
of flour. Add one cupful of cream, and cook until thick, stirring
constantly. Season with salt, red pepper, and minced parsley, take
from the fire, add the juice of a lemon and a can of flaked salmon.
Mix thoroughly and cool. Shape into croquettes, dip in egg and
crumbs, and fry in deep fat.</p>
<h3>SALMON CROQUETTES—III</h3>
<p class="indent">
Cook together one tablespoonful of flour and two of butter, add a
cupful of cream or milk, and cook until thick, stirring constantly.
Take from the fire, add an egg well beaten, half a cupful of crumbs,
a small can of flaked salmon, and salt, red pepper, and powdered
mace to season. Mix thoroughly, cool, shape into croquettes, dip
into egg and crumbs, and fry in deep fat.</p>
<h3>SALMON CROQUETTES—IV</h3>
<p class="indent">
Cook together two tablespoonfuls each of <SPAN name="page_295"><span class="page"></span></SPAN> butter and flour and add one cupful
of cream in which the yolks of two eggs have been beaten. Cook
until very thick, stirring constantly. Take from the fire, add
a pound can of salmon, flaked, salt and pepper to season, and a
teaspoonful of minced parsley. Stir in the beaten whites of the
eggs and cool. Shape into croquettes, dip in egg and crumbs, fry
in deep fat, and serve with Tomato Sauce.</p>
<h3>SALMON CROQUETTES—V</h3>
<p class="indent">
Cook together two tablespoonfuls of butter and one of flour. Add
one cupful of milk and cook until thick, stirring constantly. Add
a small can of flaked salmon, pepper and salt to season, and three
eggs well beaten. Reheat, but do not boil. When it thickens, take
from the fire, and cool. When cold, shape into croquettes, dip
in egg and crumbs, and fry in deep fat.</p>
<h3>SALMON CROQUETTES—VI</h3>
<p class="indent">
Cook together one tablespoonful of butter and two of flour. Add one
cupful of milk and cook until very thick, stirring constantly. Season
with salt, pepper, and celery salt. Add two cupfuls of canned salmon
freed from skin, fat, and bone and chopped fine. Mix thoroughly and
spread on a platter to cool. <SPAN name="page_296"><span class="page">Page
296</span></SPAN> Shape into croquettes, dip in crumbs, then in beaten
egg, then in crumbs, and fry in deep fat. Serve with green peas.</p>
<h3>SWEDISH SALMON CROQUETTES</h3>
<p class="indent">
Cook one cupful of white stock with a tablespoonful of butter,
the yolks of two eggs, and parsley, pepper and salt, and grated
onion to season. Add a can of flaked salmon and cook until thick,
stirring constantly. Cool, shape into croquettes, dip in egg and
crumbs, and fry in deep fat. Serve with Tartar Sauce.</p>
<h3>SALMON CUTLETS</h3>
<p class="indent">
Cook together one tablespoonful of butter and three of flour. Add
one cupful of cream and cook until thick, stirring constantly. Add
a can of salmon, chopped, the juice of half a lemon, a tablespoonful
of minced parsley, and salt and red pepper to season. Mix thoroughly,
and cool. Shape into cutlets, dip in egg and crumbs and fry in
deep fat.</p>
<h3>SALMON CHOPS</h3>
<p class="indent">
Prepare according to directions given for Salmon Croquettes, shape
into chops, dip into egg and crumbs, fry in deep fat, and serve
with Tartar Sauce.</p>
<h3><SPAN name="page_297"><span class="page"></span></SPAN> BAKED SALMON LOAF—I</h3>
<p class="indent">
Put a cupful of milk into a double-boiler and add enough bread
crumbs to make a smooth paste. Cook until thick, stirring constantly.
Add a can of salmon, chopped, half a cupful of cream, salt and
red pepper to season and three eggs beaten separately, folding
in the stiffly beaten whites last. Mix thoroughly, pour into a
buttered mould, set into a pan of hot water, and bake until firm
in a moderate oven.</p>
<h3>SALMON LOAF—II</h3>
<p class="indent">
Mash a can of salmon, add the juice of a lemon, and half a cupful
of fresh bread-crumbs, three tablespoonfuls of minced parsley, four
tablespoonfuls of melted butter and four eggs beaten separately,
folding in the stiffly beaten whites last. Put into a buttered
mould and steam for an hour. Add to the oil drained from the salmon
one cupful of boiling milk, one tablespoonful of cornstarch rubbed
smooth in a little cold milk, and a tablespoonful of butter. Cook
until thick, stirring constantly, take from the fire, add one egg
well beaten, a teaspoonful of tomato catsup and mace and pepper to
season. Turn the mould out on a platter and pour the sauce around
it.</p>
<h3><SPAN name="page_298"><span class="page"></span></SPAN> SALMON LOAF—III</h3>
<p class="indent">
Flake a can of salmon and mix it with the pounded yolks of two
hard-boiled eggs, a tablespoonful of capers, and pepper, salt,
mace, and parsley to season. Dissolve a teaspoonful of anchovy paste
in a cupful of boiling water, add a tablespoonful of lemon-juice
and a tablespoonful of soaked gelatine. Heat until the gelatine is
dissolved and mix with the fish. Butter a mould and arrange upon
it the rings of the hard-boiled eggs. Put the fish into it and
put on ice until perfectly cold and firm. Turn out on a platter
and serve with Mayonnaise.</p>
<h3>SALMON LOAF—IV</h3>
<p class="indent">
Drain the oil from a can of salmon, remove skin, fat, and bone,
and flake the fish with a silver fork. Add the yolks of four eggs,
well beaten, half a cupful of bread crumbs, four tablespoonfuls
of melted butter, and pepper, salt, and minced parsley to season.
Fold in the stiffly beaten whites of the eggs, put into a buttered
pan, and bake for half an hour. Add to the drained oil one cupful
of milk. Thicken it with a tablespoonful each of butter and flour
cooked together, take from the fire, and add one egg well beaten.</p>
<h3><SPAN name="page_299"><span class="page"></span></SPAN> FRICASSEED SALMON</h3>
<p class="indent">
Reheat a can of flaked salmon in a cupful of Drawn-Butter Sauce,
adding half a cupful of cream, and salt, red and white pepper to
season. Take from the fire, add one egg, well beaten, pour over
buttered toast, and sprinkle with parsley.</p>
<h3>CURRIED SALMON—I</h3>
<p class="indent">
Chop a small onion fine, and fry brown in butter. Add to it the
liquor drained from a can of salmon, and a tablespoonful of flour.
When the flour is smooth, add half a cupful of water, a teaspoonful
each of curry powder and lemon-juice, and salt and pepper to taste.
Add a can of salmon flaked, reheat, and serve.</p>
<h3>CURRIED SALMON—II</h3>
<p class="indent">
Fry a chopped onion in olive-oil, and when the onion is brown add
a tablespoonful of flour mixed with a teaspoonful of curry powder.
Add one cupful of boiling water and cook until thick, stirring
constantly. Reheat flaked canned salmon in the sauce and serve with
a garnish of sliced lemon.</p>
<h3>CURRIED SALMON—III</h3>
<p class="indent">
Fry a chopped onion brown in olive-oil. <SPAN name="page_300"><span class="page"></span></SPAN> add two teaspoonfuls of curry
powder and a tablespoonful of flour. When the flour is cooked, add
two cupfuls of hot water and cook until thick, stirring constantly.
Add a tablespoonful of tomato catsup or Chutney Sauce and salt and
pepper to season. Add a can of salmon flaked. Reheat and serve.</p>
<h3>CREAMED SALMON</h3>
<p class="indent">
Bring to the boil one cupful of cream and half a cupful of milk.
Add a teaspoonful of butter and two teaspoonfuls of corn-starch
rubbed smooth with a little cold milk. Cook until thick, stirring
constantly, and add one can of flaked salmon. Fill ramekins with
the mixture, sprinkle with crumbs, dot with butter, and brown in
the oven.</p>
<h3>CREAMED SALMON ON TOAST</h3>
<p class="indent">
Prepare the fish according to directions given for Baked Creamed
Salmon. Pour over slices of buttered toast, sprinkle with minced
parsley, and serve.</p>
<h3>BAKED CREAMED SALMON</h3>
<p class="indent">
Cook together two tablespoonfuls of butter and two of flour, add two
cupfuls of milk or cream, and cook until thick, stirring constantly.
Add salt, pepper and minced parsley <SPAN name="page_301"><span class="page"></span></SPAN> to season, and a can of flaked
salmon. Reheat and arrange in a baking-dish with alternate layers
of crumbs and butter, having crumbs and butter on top. Bake in
the oven until brown.</p>
<h3>SALMON PATTIES</h3>
<p class="indent">
Prepare Creamed Salmon according to directions given in the recipe
for Baked Creamed Salmon. Fill patty-shells and serve.</p>
<h3>ESCALLOPED SALMON—I</h3>
<p class="indent">
Prepare Creamed Salmon according to directions given for Baked
Creamed Salmon. Put into a buttered baking-dish, cover with crumbs,
dot with butter, and brown in the oven.</p>
<h3>ESCALLOPED SALMON—II</h3>
<p class="indent">
Cook together two tablespoonfuls of butter and one of flour. Add
a cupful of water, the juice of a lemon, a small onion chopped,
the yolks of three boiled eggs mashed smooth, and pepper and salt
to season. Cook until thick, stirring constantly. Add a can of
flaked salmon, reheat, and serve.</p>
<h3>COQUILLES OF SALMON</h3>
<p class="indent">
Prepare Creamed Salmon according to <SPAN name="page_302"><span class="page"></span></SPAN> directions given in the recipe for
Baked Creamed Salmon, seasoning with salt, pepper and lemon-juice.
Put into buttered shells or individual dishes with alternate layers
of cooked mushrooms. Sprinkle with crumbs and grated cheese, dot
with butter and brown in the oven.</p>
<h3>DEVILLED SALMON</h3>
<p class="indent">
Prepare Creamed Salmon according to directions given for Baked
Creamed Salmon, adding half a cupful of Worcestershire Sauce and
the juice of a lemon. Fill individual dishes or a large baking-dish,
sprinkle with crumbs, dot with butter, and brown in the oven.</p>
<h3>BANKED SALMON</h3>
<p class="indent">
Reheat a can of salmon in a Cream Sauce. Arrange on a platter and
put around it a border of mashed potatoes. Sprinkle with crumbs,
dot with butter, and brown in the oven.</p>
<h3>PRESSED SALMON</h3>
<p class="indent">
Mix together two beaten eggs, a tablespoonful of butter, two cupfuls
of bread crumbs, a can of salmon, flaked, and salt and pepper to
<SPAN name="page_303"><span class="page"></span></SPAN> season,
turn into a buttered mould, steam for half an hour, and serve cold
with Mayonnaise or Tartar Sauce.</p>
<h3>MOULDED SALMON</h3>
<p class="indent">
Free a pint can of salmon from fat, skin, and bone and flake the
fish with a silver fork. Add salt and pepper to season, half a
cupful of cracker crumbs, two tablespoonfuls of butter melted, and
three eggs beaten separately, mix thoroughly, put into a buttered
mould and steam for an hour. Serve with Drawn-Butter Sauce to which
chopped olives and capers have been added.</p>
<h3>SALMON IN GREEN PEPPERS</h3>
<p class="indent">
Prepare Creamed Salmon according to directions given for Baked
Creamed Salmon. Cut slices from the tops of sweet green peppers,
remove the seeds and fibre, fill with the prepared salmon, sprinkle
with crumbs, dot with butter, put into a pan of hot water and bake
for twenty or thirty minutes.</p>
<h3>SALMON EN CASSEROLE</h3>
<p class="indent">
Chop a large onion and fry it in butter. Add a cupful of bread
crumbs and one and one half cupfuls of milk. Bring to the boil,
<SPAN name="page_304"><span class="page"></span></SPAN> add salt
and pepper to season, a flaked can of salmon, and two eggs well
beaten. Pour into a buttered casserole, dot with butter, and bake
brown. Sprinkle with minced parsley and serve.</p>
<h3>BROILED SMOKED SALMON—I</h3>
<p class="indent">
Soak for twelve hours, changing the water three times. Drain, wipe
dry, dip in olive-oil and vinegar, and broil. Serve with a garnish
of lemon and parsley.</p>
<h3>BROILED SMOKED SALMON—II</h3>
<p class="indent">
Cut into narrow strips, parboil for ten minutes, drain, cover with
cold water, let stand for fifteen minutes, wipe dry, and broil.
Season with red pepper and lemon-juice and serve with buttered
toast.</p>
<h3>BROILED SMOKED SALMON—III</h3>
<p class="indent">
Cut smoked salmon into strips and broil carefully. Pour over it
melted butter and lemon-juice, sprinkle with minced parsley, and
serve.</p>
<h3>BROILED SMOKED SALMON—IV</h3>
<p class="indent">
Parboil slices of smoked salmon for twenty minutes, drain, cool,
rub with flour, broil carefully, and serve with any preferred sauce.</p>
<h3><SPAN name="page_305"><span class="page"></span></SPAN> BROILED SMOKED SALMON—V</h3>
<p class="indent">
Wash thoroughly and soak for a few hours very salt. Cover with
warm water, simmer for fifteen or twenty minutes, drain, wipe dry,
rub with butter, and broil.</p>
<h3>BROILED SALMON À LA MAÎTRE D'HÔTEL</h3>
<p class="indent">
Soak the smoked salmon for an hour in cold water, then drain and
wipe dry. Brush with melted butter and broil carefully. Serve with
Maître d'Hôtel Sauce.</p>
<h3>SMOKED SALMON</h3>
<p class="indent">
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.</p>
<h3>BROILED KIPPERED SALMON</h3>
<p class="indent">
Cut the salmon into strips, wrap in buttered paper, and broil carefully
over a clear fire. Remove the paper and serve.</p>
<h3>FRIED KIPPERED SALMON</h3>
<p class="indent">
Soak slices of kippered salmon in olive-oil for several hours.
Drain off the oil and fry <SPAN name="page_306"><span class="page">Page
306</span></SPAN> the salmon slices in it. Serve with melted butter
and lemon-juice.</p>
<h3>BROILED SALT SALMON</h3>
<p class="indent">
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.</p>
<h3>BOILED SALT SALMON</h3>
<p class="indent">
Soak the fish over night, drain, rinse, and simmer for fifteen
or twenty minutes. Season with pepper and butter and garnish with
parsley.</p>
<h3>PICKLED SALT SALMON</h3>
<p class="indent">
Prepare according to directions given for Pickled Salmon, soaking
the salt fish for twelve hours before cooking.</p>
<h3>SALT SALMON IN PAPILLOTES</h3>
<p class="indent">
Cut the fish into strips, soak for an hour in cold water, drain, and
dry. Season with pepper and wrap each piece in tough, well-buttered
paper, twisting the ends. Broil carefully over clear coals, unwrap
and serve with any preferred sauce.</p>
<p class="indent">
P.S. This is an insignificant fraction of what we really know about
salmon. We are saving the rest for a Piscatorial Encyclopedia.</p>
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