1122. Fillets Of Salmon, A La Parisienne

Cut these into the shape of fillets of fowls, season with a little pepper and salt, and mask them over with a coating of reduced Alle-mande sauce; when this has become cold, bread-crumb them twice over in the usual manner, and put them in a sautapan with some clarified butter; fry the fillets over a brisk stove-fire, of a light color, and when done, drain, and dish them up in a close circle; fill the centre with some ragout a la Parisienne (No. 203), pour some of the sauce round the base, and serve.

1123. Salmon Cutletes, A La Maintenon

Trim the salmon into fillets, as above, and place them in a sautapan with some clarified butter; season with pepper and salt, grated nutmeg, chopped mushrooms, truffles, parsley, and two shalots, and fry them over a stove-fire for five minutes; then add two gravy-spoonfuls of Allemande sauce (No. 7), a small piece of glaze, and the juice of half a lemon; simmer the whole together for two minutes longer and remove them from the fire. Cut as many sheets of small note-paper, into the shape of hearts as there are cutlets; oil them over with a paste-brush, place one in each, divide the sauce equally, and then fold the edges down all round, by neatly and firmly twisting them under in pleats, so as thoroughly to prevent the sauce from escaping; place the cutlets upon a clean gridiron, over a clear fire of coke, of very moderate heat, and broil them without allowing the paper to burn ; dish them up in a close circle, fill the centre with fried parsley, and send some brown Italian sauce (No. 12) separately in a boat.

1124. Fillets Of Turbot

These are described in the section treating of turbots dressed for removes, etc. (No. 405).

1125. Fillets Of Gurnets, With Caper Sauce

Fillet the gurnets, remove the skin, and if the fish are large, divide each fillet into several pieces, so that they may not be larger than fillets of fowls; place them in a sautapan with clarified butter, season with pepper and salt, and place them in the oven, or over a stove-fire, to simmer for about five minutes, then turn them over, and when done on both sides, drain them upon a napkin, and dish them up in a close circle; fill the centre with small quenelles of the same kind of fish, pour some caper sauce (No. 00) over the entree, and serve.

Note. - Fillets of gurnets prepared and dished up as the above, may also be served with any of the following sauces: - Italian, Ravigotte, Maitre-d' hotel, Oyster, Muscles, or Crayfish.

1126. Fillets Of Soles, A La Dieppoise

Trim the fillets, and spread them on the outside with a preparation of fine-herbs, mixed with three yolks of eggs; then double them up, put them together, and insert the claw of a crayfish into the narrow end of each. Place the fillets in a sautapan thickly spread with butter, moisten with the liquor from the oysters used for the sauce, and season with a little mignionette-pepper and salt; cover these with a circular piece of paper spread with butter, and set them to simmer gently over a stove-fire for about ten minutes; when they are done, drain the fillets on a napkin, and dish them up in a close circle, showing the crayfish claws; fill the centre, garnish the base of the entree with some Norman matelotte ragout (No. 194), and serve.