Is undoubtedly best boiled. The only exception to the rule of boiling fish is in the case of salmon, which must be put in hot instead of cold water, to preserve its color. A favorite way of boiling a whole salmon is in the form of a letter S, as in plate.
It is done as follows: Thread a trussing - needle with some twine; tie the end of the string around the head, fastening it tight; then pass the needle through the centre part of the body, draw the string tight, and fasten it around the tail. The fish will assume the desired form.
For parties or evening companies, salmon boiled in this form (middle cuts are also used), served cold, with a Mayonnaise sauce poured over, is a favorite dish. It is then generally mounted in style, on an oval or square block pedestal, three or four inches high, made of bread (two or three days old), called a croustade, carved in any form with a sharp knife. It is then fried a light-brown in boiling lard. Oftener these crou-stades are made of wood, which are covered with white paper, and brushed over with a little half-set aspic jelly. The salmon is then decorated with squares of aspic jelly. A decoration of quartered hard-boiled eggs or of cold cauliflower-blossoms is very pretty, and is palatable also with the Mayonnaise sauce. The best sauces for a boiled salmon served hot are the sauce Hollandaise, lobster, shrimp, or oyster sauces - the sauce Hol-landaise being the favorite.
If shrimp sauce is used, some whole shrimps should be saved for decorating the dish.
In decorating salmon, as well as any other kind of fish, potatoes cut in little balls, and placed like little piles of cannon-balls around the dish, are pretty. The potatoes should be simply boiled in salted water.
An alternate pile of button mushrooms are pretty, and good also. Parsley or any pretty leaves around a dish always give a fresh and tasteful appearance. Or, An exceedingly pretty garnish for a large fish is one of smelts (in rings, see receipt, page 111) fried in boiling lard.
In this case, add slices of lemon. Still another pretty garnish is of fried oysters or fried parsley, or both.
It is quite appropriate to serve a middle cut of salmon at a dinner: lst, because it is the best cut; 2d, because it is eas-ier and cheaper to serve; and, 3d, because one never cares to supply more than is necessary. This cut is better slowly boiled, also, in the acidulated salted water.
Take two slices of salmon cut from the middle of the fish, sprinkle over a little lemon-juice, Cayenne pepper, salt, and salad-oil. Let it then remain for half an hour. Rub the grid-iron well with beef-suet or pork. As it is a nice matter to broil salmon without burning, it would be well to wrap it in buttered or oiled paper just before broiling. Serve a maître-d'hôtel, pickle, caper, anchovy, or a horse-radish sauce.
Remove the skin and bone from some slices of salmon one-third of an inch thick; trim them into cutlet shape; sprinkle on pepper, salt, and flour, and dip them into beaten eggs mixed with a little chopped parsley or onion; then bread-crumb them. Fry them in boiling lard. This is the better way, or they may be fried or sautêd in butter in a sauté pan. Arrange the pieces one over the other in a circle. Pour a pickle, or Tartare sauce, in the centre.
If a family is small, and it should not be advisable to buy a large middle cut of salmon, it would be preferable to buy, for instance, two slices. Boil them very slowly in acidulated salted water, or in the court bouillon with wine. Serve them with parsley between, and a napkin underneath. Serve a sauce Hollandaise in the sauce-boat.
The California canned salmon is undoubtedly one of the greatest successes in canning. By keeping a few cans in the house, one is always ready in any emergency to produce a fine dish of salmon in a few minutes. It is particularly nice for a breakfast - dish, heated, seasoned with pepper and salt, placed on thin slices of buttered toast, with a cream dressing poured over all, i. e., milk thickenod on the fire, by stirring it into a roux (see page 51) of butter and flour, and seasoned with pepper, salt, and a few pieces of fresh butter just before serving. For dinner it is excellent served with any of the fish sauces. Salmon is also nice served in shells, as for trout (see page 109).