Boiled Salmon

If small, boil whole; if large cut in two or three. Put to boil in boiling salted water, laying the fish on a drainer, boil a minute, raise the drainer, let the water boil very rapidly, then plunge fish and drainer in again, then repeat the operation and allow to boil till done. By this method the albumen of the fish coagulates and the flesh eats much better. Serve with plain melted butter, Hol-landaise, Allemande, caper, Bechamel, fennel, cream or butter parsley sauce.

Baked Salmon

The fish should be small. Scale, trim, wash and dry it, turn the thin flap of the belly inwards and tie it with thin twine; cover the fish then with a fish forcemeat; bake and baste till done; serve in portions with Genoise or Perigueux sauces.

Broiled Salmon

Scale, trim, wash and dry the fish, then cut in equally thick slices, season with cayenne pepper and salt, dip in olive oil, roll up in oiled paper, tuck in the ends and pin with a toothpick, plunge into hot fat and cook for 7 to 10 minutes according to the thickness, then raise the frying basket, let it drain for a minute; then put the cutlet, still in the paper, on the broiler, broil till nicely marked, remove the paper, place on dish; serve with Tartar, Genevoise, fine-herbs or maitre d'hotel sauces or with anchovy or Montpelier butter.

Salmon Steaks Or Cutlets

Boil them in boiling seasoned white fish stock till done and serve with lobster, oyster, cucumber or supreme sauces. Saute them with clear butter a delicate brown and serve with Aurora, Milan-aise, Veloute, gherkin, piquante, or ravigote sauces.

Salmon (Cold, Boiled)

May be served with sliced cucumbers, Tartar, ravigote or mayonnaise sauces.

Salmon Croquettes

Take flakes of cold boiled salmon and shred them, season with red pepper and salt, also a dash each of anchovy and Harvey sauces. Then mix the fish with one-third of its bulk of fresh mashed potatoes; turn on to a dish, smooth it over, allow to become cold, then shape pieces of the mixture into small flat cutlets like a cutlet from the tail of the fish; bread and fry them and serve with cream or fennel sauces, garnish with Hol-landaise potatoes.

Smoked Salmon

May be boiled and served with cream sauce... Broiled and served with devil or drawn butter sauce... Fried in oil and served with lemon sauce... Toasted and served with maitre d'hotel sauce.

Mayonnaise Of Salmon

Take the center cut of a salmon, curl the flaps under and tie with twine, boil in seasoned fish stock till done, remove and skin, then allow to become cold (retaining its shape), place on dish, mask well with mayonnaise, decorate the mayonnaise with lobster coral, garnish with watercress; serve.