Moulded Salmon

Ingredients

1/2 lb. of cold boiled salmon, 2 eggs beaten light, 2 tablespoonfuls of butter (melted but not hot), 1 tablespoonful of fine breadcrumbs, seasoning of pepper, salt, and minced parsley.

Method

Chop the fish fine, then rub it in a mortar or bowl with the back of a silver spoon, adding the butter until it is a smooth paste; beat the breadcrumbs into the eggs, and season before working all together. Put it into a buttered pudding-mould, and steam or boil for half-an-hour.

Sauce For The Above

One cup of milk, heated to a boil and thickened with a tablespoonful of cornflour, 1 large spoonful of butter, 1 raw egg, 1 tea-spoonful of anchovy, mushroom, or tomato ketchup, a small pinch of mace, and one of cayenne. Put the egg in last, and very carefully boil one minute to cook it, and when the pudding is turned from the mould, pour over it and serve. This is a nice supper dish, and tinned salmon may be used for it if liked, and the liquor added to the sauce.

Baked Salmon With Cream Sauce

Ingredients

A middle cut of salmon, 4 table-spoonfuls of butter, melted in hot water. For the Sauce: A cup of cream, 1 teaspoonful of cornflour, 1 tablespoonful of butter, pepper, salt, and parsley.

Method

Butter a sheet of foolscap paper on both sides, and wrap the fish up in it, pinning the ends securely together. Lay in the baking pan, and pour six or seven spoonfuls of butter-and-water over it. Turn another pan over all, and steam in a moderate oven from three-quarters of an hour to an hour, lifting the cover from time to time to baste, and assure yourself that the paper is not burning. Meanwhile have ready in a saucepan a cup of cream, in which you would do well to dissolve a bit of soda a little larger than a pea. This is a wise precaution, whenever cream is to be boiled. Heat this in a vessel placed within another of hot water, thicken with a heaping teaspoonful of cornflour, add a tablespoonful of butter, pepper and salt to taste, a liberal pinch of minced parsley; and when the fish is unwrapped and dished pour half slowly over it, sending the rest to table in a boat.

Note. - If you have no cream use milk, and add a beaten egg to the thickening.

Salmon Cutlets En Papillote

Ingredients

Three or four slices of salmon, pepper and salt to taste.

Method

Dry and lay in melted butter ten minutes. Dust lightly with cayenne pepper, and wrap securely in well buttered or oiled white paper, stitching down the ends of each cover. Fry in nice dripping or sweet lard. They will be done in ten minutes, unless very thick. Have ready clean, hot papers, fringed at both ends. Clip the thread of the soiled ones when you have drained them free from fat; slip dexterously and quickly, lest they cool in the process, into the fresh covers, give the fringed ends a twist, and send up on a heated dish. Salmon en papillote is also boiled by experts. If you attempt this be careful that the paper is so well greased and the cutlet turned so often that it does not scorch.

The least taste of burnt paper ruins the flavour of the fish, which it is the object of the covers to preserve.

Potted Salmon

Ingredients

1/4 lb. of cold boiled salmon, 2 ozs. clarified butter, white pepper, cayenne, salt and mace to taste.

Method

Pick the salmon from the bones, warm the butter, add the seasoning and pound all together in a mortar till it is of a smooth paste. Press into a glass jar and cover with clarified butter. This will keep good for several days in a cool place.

Salmon Cutlets. No. 1

Ingredients

To every 6 ozs. of cold boiled salmon, add 2 ozs. mashed potatoes, white pepper, cayenne, salt and mace to taste, 1 egg, fine breadcrumbs.

Method

See that the fish is perfectly free from bone, and pound it in a mortar, add the seasoning and potatoes, and form the mixture into the shape of small cutlets; brush each one over with beaten egg, sprinkle with crumbs and fry to a light brown. Serve quite plain for breakfast, but for dinner or supper send to table with anchovy sauce.

Salmon Cutlets. No. 2

Ingredients

1 lb. cold boiled salmon, 2 eggs, white pepper, cayenne, salt and mace to taste, crumbs.

Method

Pick the salmon from the bones, pound it with the seasoning, and mix together with the beaten eggs; form into cutlets, sprinkle with fine breadcrumbs and fry to a nice light brown. These cutlets are richer than those made from the above recipe, and can be served with or without anchovy sauce.