Saumon Bouilli - Boiled Salmon

Sauces: Dutch, lobster, shrimp, egg, caper, green Dutch, Nonpareil, Genoise.

Saumon Grille - Broiled Or Grilled Salmon

Sauces: Maitre d'hotel, anchovy, butter, Ravigote butter, horseradish butter.

Hot Sauces: Bearnaise, horseradish-Bearnaise, Fleurette, red Bearnaise, Colbert.

Cold Sauces: Tartar, Germanique, Ravigote, Remoulade, Tyrolian, Figaro.

A la Agostini: Add some chopped sweet red peppers to maitre d'hotel butter.

Turban De Filet De Sole A La Cardinal - Turban Of Fillets Of Sole, Cardinal Style

Remove the fillets of 3 medium-sized soles or flounders. Take off the skin and flatten the fillets with a cleaver dipped in cold water, trim all to the same size, and shape them to be pointed on one end.

With the trimmings and some more fish, prepare a red fish forcemeat.

Butter liberally a Savarin cake mould of 8 inches in diameter, lay the seasoned fish fillets in the mould (the skin side inwards, the pointed end facing the center), so that the fillets extend I inch on each side of the mould. Fill the hollow space with red fish forcemeat, and turn over the ends of the fillets, so as to cover the forcemeat.

Place the mould in a shallow pan (half full of boiling water), cover with a sheet of buttered paper, and cook in a slow oven for 30 minutes. When ready to serve, turn over on a dish, pour over some lobster sauce, and besprinkle with finely chopped lobster coral.

Turban De Filet De Sole A La Duse - Turban Of Fillets Of Sole, Duse Style

Proceed as explained for Turban of Fillets of Sole, Cardinal Style, but instead of red fish forcemeat fill the hollow space with a rissoto cooked with fish stock, and to which add some chopped truffles. Cook the turban rather under-done, unmould on' a round dish, pour over Mornay sauce, besprinkle with grated Parmesan cheese and melted butter, and gratinate to a nice color.

Note. - Turbans may as well be made with other kinds of filleted fish and different sorts of forcemeats.

Paupiettes De Soles A La Conde - Rolled Fillets Of Sole, Conde Style

Lift the fillets from 2 or 3 soles, flatten and trim them, season with salt and pepper, and put a layer of fish cream forcemeat on each; besprinkle with chopped truffles and roll up in the shape of a barrel, tie with a string, cook for 15 minutes with fish stock, dress in a cocotte (as used for serving eggs), pour over crayfish sauce and place on each a slice of truffle previously heated.

Paupiettes De Filet De Sole A La Georgette - Rolled Fillets Of Sole, Georgette Fashion

Prepare and cook the fillets as stated above.

Have ready some good-sized baked potatoes, cut them length-wise in halves, scoop them out with a spoon, press (the potatoes) through a fine sieve, add a piece of butter and some cream, and mix with double the amount of Mornay sauce.

Cover the fillets with this sauce, sprinkle over some grated Parmesan cheese and melted butter, and bake in a brisk oven until nicely browned.