414. Salmon A La Genoise

Boil a salmon, skin it, and place it on a dish ; mask it with Genoise sauce (No. 30), and garnish it round with lobster quenelles, button-mushrooms, some glazed tails of very small lobsters, quenelles of whiting, half of which must be colored with extract of spinach or Ravigotte herbs, and the remainder with chopped truffles. All these garnishes are appropriate in ornamenting this dish, but it is desirable not to use too many sorts of garnishes in the preparation of one dish, so as not to produce an unseemly species of medley. Send up some Genoise sauce in a boat.

415. Salmon A La Cardinal

Boil and skin a salmon that has been previously trussed, as directed in the first article of this chapter; cover it with a thin smooth coating of lobster quenelles; ornament it with a representation of the scales of the fish, by placing alternate rows of half-moons of truffles on its surface, marking out the eyes and gills, also with fillets of truffles. Cover the salmon with very thin layers of fat bacon, moisten with half a bottle of white wine, and a ladleful of good broth; cover with a buttered paper, place the lid on the fishkettle containing the salmon, and set it to simmer on a moderate fire for three-quarters of an hour. Then drain the salmon, place it in a dish, on a croustade, and keep it in the hot closet till wanted. Meanwhile, reduce the liquor in which the salmon has been braized with the remaining half-bottle of wine, and mix with it some Cardinal sauce (No. 48); remove the layers of bacon, glaze the fish lightly and sauce it. Garnish it round with groups of truffles, mushrooms, crayfish tails, and quenelles of lobster.

As usual, send up some of the sauce in a boat.

416. Salmon A La Victoria

Braize a salmon in a mirepoix (No. 237) made with claret ; when the fish is done, skin it, and place it on a low croustade, on a dish. Then, after divesting the mirepoix in which the fish has been done, of all grease, put one-third of it into a stewpan, boil it down to a demi-glaze, and work it in with some brown sauce; add a pat of anchovy butter, and a good piece of lobster butter cayenne, and lemon-juice ; mix the whole well together, and pour the sauce over the salmon. Garnish it round with groups of crayfish tails, fried fillets of smelts, and small quenelles of whiting.

Send some of the sauce up to table in a boat, and put some thin scollops of lobster in it.

417. Salmon A La Marechale

Truss a salmon in the shape of the letter S, boil it in salt and water, skin and cover it with a coating of reduced Allemande sauce, and set it to cool in the larder; then shake some very fine bread-crumbs over it, and after fixing them on the sauce by gentle pressure with the blade of a knife, egg the salmon over with a paste-brush dipped in three whole eggs beaten up with a little nutmeg, pepper, and salt; again shake some bread-crumbs over it, smoothing them on the salmon with the blade of a knife; place the fish on a deep baking-dish, previously buttered for the purpose, moisten with a little white wine and consomme, or some mirepoix. About three-quarters of an hour before dinner-time, put the salmon in the oven, and bake it of a deep yellow or very light brown color; then place the salmon carefully on a dish, sauce it round with Crayfish or Supreme Dutch sauce, in which has been added an infusion of horse-radish, and garnish round with a border of quenelles of gurnets, and fried smelts trussed as whitings are for frying.