Fillets Of Salmon, Parisian Style

Cut some slices of salmon into small fillets, place them in a buttered sautepan; sprinkle a small quantity of pepper and salt over, baste them with clarified butter, and cover with a round of buttered paper; saute them over a clear fire. Fix a croustade on a hot dish, fill it with oysters and picked shrimps that have been mixed in Hollandaise sauce, with the addition of some chopped parsley; arrange the fillets around the croustade, garnish with parsley, pour some of the sauce over and serve.

Fillets Of Salmon With Ravigote Sauce

Cut some fillets of salmon into small, equal-sized pieces, put them into a saucepan with the juice of half a lemon, a small quantity of chopped parsley, clarified butter, pepper and salt. Fry them over a slow fire, turning them when done on one side and cook the other. Drain the fillets, arrange them in a circle on a hot dish, pour some ravigote sauce in the center, and serve without delay.

Fried Salmon

Cut some thin slices of salmon, sprinkle them over with salt, and leave for fifteen or twenty minutes. Dredge flour over the slices of salmon, brush over with the beaten yolk of egg, and fry in boiling salad oil. When cooked, drain the slices of salmon well, and place them on an ornamental dish-paper or a folded napkin on a hot dish, garnish with fried parsley, and serve.

Broiled Kippered Salmon

Cut the salmon into strips, and wrap each one separately in buttered paper; make a gridiron hot and grease it well, lay the pieces of fish on it, and broil them over a clear fire, turning them now and then. When broiled, remove the paper, place the pieces of fish on a very hot dish, and serve at once.

Fried Kippered Salmon

Put the slices of kippered salmon in a deep dish, cover them with salad oil, and let them macerate for several hours. Drain the oil off the salmon into a fryingpan, and when boiling put the pieces of salmon in and fry them quickly for four or five minutes. Drain the salmon, put it on an ornamental dish-paper or a folded napkin, on a hot dish, garnish the dish with slices of lemon and serve at once.

Salmon En Matelote

Wash and truss a small salmon in the shape of the letter S, and boil it in salted water. When cooked, drain it, put it on a hot dish, bend some legs of lobster at the joints, and stick the ends in the back of the salmon from head to tail. Have prepared the following sauce : Put six tablespoonfuls of butter in one and one-half breakfast cupfuls of butter sauce, stir it over the fire until it is hot, then stir in quickly two eggs that have been beaten with a small quantity of lemon juice, and pepper and salt to taste. Pour the sauce over the fish, garnish it with small strips of fillets of sole that have been dipped in beaten egg and breadcrumbs and fried, and serve.

Salmon, Maitre D'Hotel

Squeeze a small quantity of lemon juice over some slices of salmon, and leave them for a short time. When ready cover each slice with chopped fennel and parsley, put the fish in a saucepan, cover it with broth that has been thickened with flour and water, and let it simmer gently until cooked. Place the salmon on a hot dish, and serve it with maitre d'hotel sauce.