Darne De Saumon A La Bourguignonne - Slice Of Salmon, Burgundy Fashion

Lay a slice of salmon in a buttered pan, moisten with fish stock and claret or red Burgundy; cook, and when done, drain and dress the fish on a dish. Reduce the stock with brown sauce, incorporate a few small pats of butter, and season to taste.

Garnish the fish with small glaced onions and small heads of mushrooms; pour over the sauce, and serve.

Note. - Instead of being reduced with brown sauce, the stock may be thickened with butter kneaded with flour.

Bordure De Saumon Aux Lucines Papillons A La Barlow - Border Of Salmon With Soft Clams, Barlow Style

Pound to a fine pulp 2 pounds of salmon freed from bones and skin; add 1 ounce of butter and 2 gills of thick bechamel; season with salt, pepper and nutmeg. Then add the white of 2 eggs, rub through a fine sieve, put it into a bowl, and set on ice.

After some time incorporate gently 2 gills of whipped cream. Butter and decorate to your fancy a large border mould; fill it with the forcemeat, and cook in the bain-marie for 35 to 40 minutes, dish up and fill the center with soft clams, Newburg style.

Timbal De Saumon A La Maltaise - Salmon Timbals, Maltese Style

Prepare a salmon forcemeat as explained in previous receipt. Decorate some small timbal moulds; line them with the force-meat, so as to leave a cavity; fill this with a salpicon of truffles and mushrooms and parboiled oysters, all cut in small squares, mixed with veloute sauce and thickened with egg yolks. Cover with forcemeat and cook in the bain-marie for 15 to 20 minutes. Unmould, dish up and serve with Maltese sauce.

Cotelette De Saumon A La Russe - Salmon Cutlets, Russian Fashion

Prepare and serve as Halibut Cutlets, Pojarsky Style.

Filet De Saumon Aux Nouilles A L'autrichienne - Fillets Of Salmon With Noodles, Austrian Style

Cut and trim some heart-shaped pieces of salmon, which season with salt and pepper, and dip in beaten eggs and bread crumbs.

Fry them in clarified butter; dress on a dish, and garnish with noodles tossed in butter. Serve separate Hungarian sauce.

Cotelettes De Saumon A La Venitienne - Salmon Cutlets, Venetian Style

Remove the fillets from the tail end of a salmon, suppress the skin and divide the fillets into pieces of equal size and cutlet shape; sprinkle with salt, egg and bread crumb them, and fry in clarified butter. When done, decorate with a favor frill and serve on a napkin with Venetian sauce separate.

Cotelettes De Saumon A La Valois - Salmon Cutlets, Valois Fashion

Proceed as for Salmon Cutlets, Venetian Style, but instead of Venetian sauce serve Valois sauce, separate.

Cotelettes De Saumon A La Vlcomtesse - Salmon Cutlets, Viscountess Fashion

Prepare and cook the salmon cutlets as stated above; dress them on a dish in crown shape, and garnish the center with asparagus tips tossed in butter. Serve Bearnaise sauce separate.