599. Salmon En Papillotes

Get small, slices of salmon, (See 524), fold them neatly in foolscap paper, after having buttered your paper well, pepper and salt the paper and flour it. I generally put them in the oven for a short time, then do them on the gridiron over the stove; in this case dish as usual on a napkin, and send your sauce in a boat made as either of the former sauces, unless shrimp, lobster, or anchovy sauce is preferred.

600. Salmon Broiled

Cut the fish in slices from the best part, each slice should be an inch thick; season well with pepper and salt; wrap each slice in white paper, which has been buttered with fresh butter; fasten each end by twisting or tying; broil over a very clear fire eight minutes. A coke fire, if kept clear and bright, is best. Serve with butter, anchovy, or tomata sauce.

601. Dried Salmon Broiled

Cut and cook as above, save that when it is warmed through it is enough. Serve plain for breakfast, or with egg sauce if for dinner.

602. Salmon Roasted

Take a large piece of the middle of a very fine salmon, dredge well with flour, and while roasting baste it with butter. Serve, garnished with lemon.

603. Stewed Salmon

' Scrape the scales clean off, cut it in slices, stew them in rich white gravy, add immediately previous to serving one table-spoonful of essence of anchovies, a little parsley chopped very fine, and a pinch of salt.

604. Quenelles Or Pudding

Use any salmon you may have left, pick it free from all bones and -skin, put a crumb of a French roll or some light crumb of bread in half a pint of milk, a sprig of parsley, a small chalot, or onion, put it all to boil until dried up, stir it and keep it from burning, then put it to get cold; pound the salmon well, then add the boiled fat, taking out the onion and parsley, put about two ounces of butter with it, pound all well, then rub it through a wire seive, when done return it back into the mortar, and add, according to the quantity, two yolks of eggs and one whole egg, a little essence of anchovies, cayenne pepper, a little white pepper, salt, and a dust of sugar. Have a stewpan of boiling water ready, take out a piece and boil it to see if it is light or does not drop to pieces; have your small or large moulds ready and well buttered, six small ones make sufficient for a dish; if for a corner, put buttered paper over each mould. To stew them have a stewpan sufficiently large to hold them, line the bottom with paper, and only put sufficient water to come half up the mould, mind the cover fits quite close, and be sure it boils, then put them in; the small ones will take about half an hour, when done drain the grease well from them, before dishing them pour the sauce in the middle.

605. Pudding Or Quenelles

You will proceed as before with salmon if from dressed fish; if from other fish scrape all the meat from the skin and bones, and use two filleted anchovies pounded with the fish instead of any essence, and it will take longer to stew than dressed fish, the sauce as for fillets of soles, leaving out the chopped parsley.