Salmon Souffle, Spanish Sauce

1 can salmon.

1 teaspoon salt.

1/8 teaspoon paprika.

2 teaspoons lemon juice.

1/2 cup soft bread crumbs 1/2 cup milk Yolks 3 eggs Whites 3 eggs.

Thoroughly rinse salmon, remove bones and skin, separate into flakes and add seasonings. Cook bread crumbs in milk five minutes, add salmon and the egg yolks beaten until thick and lemon-colored; then cut and fold in whites of eggs, beaten until stiff and dry. Turn into a buttered dish, set in a pan of hot water, and bake in a moderate oven until firm. Serve with Spanish Sauce (see p. 154).

Spiced Salmon

Remove fish from one can choice selected salmon. Rinse thoroughly with hot water and remove skin and bones. Put one cup vinegar in saucepan and add one teaspoon whole cloves, one-half teaspoon allspice berries, eight peppercorns, and one-fourth teaspoon salt. Bring to the boiling point, pour over fish, cover and let stand two hours. Drain and separate into flakes.

Court Bouillon

1/3 cup, each, carrot, onion and celery, cut in small pieces 2 sprigs parsley 2 tablespoons butter 6 peppercorns.

2 cloves 1/2 bay leaf.

1 tablespoon salt.

2 tablespoons vinegar 2 quarts water.

Cook carrot, onion, celery, and parsley with butter three minutes, add remaining ingredients and bring to boiling point. To be used for stock in which to boil fish.