Rub a small cleaned salmon with olive-oil, sprinkle with salt and pepper, put into a b.u.t.tered baking-pan, and add one cupful of boiling water and two tablespoonfuls of b.u.t.ter. 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.

BAKED SALMON WITH CREAM SAUCE

Wrap a large middle cut of salmon in b.u.t.tered paper and fasten firmly. Bake in a b.u.t.tered baking-pan, basting with b.u.t.ter 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 b.u.t.ter and minced parsley, and pepper and salt to season. Pour the sauce over the fish or serve separately.

SALMON BAKED IN PAPER

Season a large piece of salmon with salt, [Page 272]

pepper, and lemon-juice, wrap in a large piece of b.u.t.tered paper and pin firmly. Put into a b.u.t.tered baking-pan, cover and bake for an hour, basting frequently with hot water and melted b.u.t.ter.

Take off the paper and serve with any preferred sauce.

BAKED SALMON STEAKS

Put the steaks in a b.u.t.tered baking-dish. Lay bits of b.u.t.ter upon them, seasoning with salt, pepper, minced parsley, and grated onion.

Bake carefully, basting as required, and serve with Caper or Tomato Sauce.

BAKED SALMON CUTLETS

Put salmon steaks into a b.u.t.tered 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 b.u.t.ter. Bake for twenty minutes. Take up the fish carefully.

Cook together one tablespoonful each of b.u.t.ter 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.

SALMON a LA WINDSOR

Season salmon steaks with salt and pepper, [Page 273]

dip in egg and crumbs, put into a b.u.t.tered baking-pan, and bake quickly. Serve with any preferred sauce.

STUFFED SALMON

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 b.u.t.tered baking-dish, and bake for half an hour, basting with its own dripping.

SALMON STEAKS a LA FLAMANDE

Sprinkle a b.u.t.tered 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 b.u.t.ter, and bake for half an hour.

SALMON EN PAPILLOTES

Use six small salmon steaks. Season with salt and pepper. b.u.t.ter 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 b.u.t.ter a chopped onion, a handful of chopped mushrooms, a minced bean of garlic, and a tablespoonful of minced parsley.

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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.

FILLETS OF SALMON EN PAPILLOTES

Cut salmon steaks into fillets, dip into melted b.u.t.ter and lemon-juice, fold in b.u.t.tered paper, and bake for half an hour in a slow oven.

Serve in the papers and pa.s.s Hollandaise Sauce.

SALMON CUTLETS EN PAPILLOTES

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 b.u.t.tered paper, fastening securely, and bake for half an hour. Serve in the papers.

FRIED SALMON--I

Cut slices of salmon into small pieces and put into a saucepan with pepper, salt, minced parsley, and lemon-juice to season. Add [Page 275]

sufficient b.u.t.ter and fry carefully. Serve with Ravigote or any preferred sauce.

FRIED SALMON--II

Wrap slices of salmon in oiled paper, fastening firmly, and fry in deep fat. Drain carefully and serve in the paper.

FRIED SALMON--III

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.

FRIED SALMON STEAKS

Dredge the steaks with seasoned flour or dip into egg and seasoned crumbs and fry.

FRIED SALMON CUTLETS--I

Steam salmon steaks, cool, cut into fillets, dip in egg and crumbs, fry in deep fat, and serve with Tartar or Hollandaise Sauce.

FRIED SALMON CUTLETS--II

Prepare very thick Cream Sauce and mix with it cold cooked salmon cut fine. Season with red pepper, salt, and lemon-juice and let [Page 276]

cool. Shape into cutlets, dip into beaten egg, then in crumbs, and fry in deep fat.

FRIED SALMON CUTLETS--III

Rub cold boiled salmon smooth with one-third the quant.i.ty 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.

SALMON CUTLETS a L'ANGLAISE

Cut slices of salmon in the shape of cutlets, season with salt and pepper and fry in b.u.t.ter. Drain and serve with Ravigote Sauce.

SALMON a LA LYONS

Fry slices of salmon in b.u.t.ter with pepper and salt to season. Serve with a Hollandaise Sauce to which cooked oysters, cooked shrimps, and minced parsley have been added.

SALMON CUTLETS WITH MILANAISE SAUCE

Cut slices of salmon into small pieces, dip into white wine and wrap in b.u.t.tered paper, fastening securely. Fry carefully in b.u.t.ter, [Page 277]

remove the papers, garnish with parsley, and serve with Milanaise Sauce.

FILLETS OF SALMON a L'ORLY

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.

SALMON a L'ALLEMANDE

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 b.u.t.ter, two cupfuls of Claret, and enough stock to cover. Cover with b.u.t.tered paper and cook slowly for an hour.