Salmon Outlets A La Bergen Cotelettes De Saumon A La Bergen

Take half a pound of cooked salmon (that left from a previous meal will do), rub it through a wire sieve, and then mix it in a basin with a tablespoonful of thick Tartare sauce (vcl. i.) and two tablespoonfuls of liquid aspic jelly; then add a quarter of a pint of stiffly whipped cream and a dessertspoonful of lemon juice. Have some new French bread cut in slices about a quarter of an inch thick; stamp these out in cutlet shapes with a cutlet cutter, and fry them in clean boiling clarified butter till a pretty golden colour; let these cool, then mask them over with a thin layer of clotted cream, and on the cream place a layer of the salmon mixture; smooth this over into the shape of the bread with a wet, warm knife, then sprinkle it lightly with finely chopped aspic jelly, and on this sprinkle a little chopped parsley or tarragon and chervil; the addition of a little coral or coralline pepper gives a pretty effect. Dish up the cutlets en couronne on a little chopped aspic jelly and serve with a Cucumber Salad (see recipe) in the centre for a cold entree or for any cold collation.

Salmon Steak A La Cussy Tranche De Saumon A La Cussy

Take a nice slice of salmon about one and a half to two inches thick, season it with salad oil, salt, finely chopped eschalot, Marshall's Coralline Pepper; place it in a baking tin and stand the tin containing it in a tin with some boiling water in a moderate oven, cover the salmon with an oiled paper and let it cook for fifteen to twenty minutes, during which time be sure not to let the fish get dry. Then place on a hot dish, and pour some Cussy sauce all over, sprinkle the salmon over with crayfish bodies (those in bottles that are made warm in the bain-marie are very nice), serve at once for dinner, luncheon, or breakfast dish. Soles, fillet of codfish etc. are excellent in the same way.

Salmon Steak A La Falmouth Tranche De Saumon A La Falmouth

Take a thickly cut middle slice of salmon, season it with warm butter, mignonette pepper, and salt, place it on a grill iron on oiled straws and grill in front of a brisk fire for about fifteen minutes, then take up on a hot dish, pour round it the prepared sauce, sprinkle over the top a little of Marshall's Coralline Pepper and finely chopped raw parsley, and serve quite hot for dinner or luncheon.

Sauce For Salmon Steak A La Falmouth

Remove the beards from a dozen sauce oysters, put their liquor into a stewpan with two finely chopped eschalots, the puree from six Christiania anchovies, half a pint of mushroom liquor, the juice of one lemon, stir on to one and a half ounces of butter that have been fried with an ounce of fine flour without browning; stir together till boiling, tammy, add the oysters that have been cut in slices, a dessertspoonful of French capers and a dust of coralline pepper, and use.

Slices Of Salmon A La Suedoise - Tranches De Saumon A La Suedoise

Take, for ten to twelve persons, about two pounds and a half of salmon, cut it crosswise in slices about a quarter of an inch thick, then season these with a little mignonette pepper, salt, and a slight sprinkling of mustard; have some whole raw egg beaten up in a basin or on a plate, and to each egg add one ounce of warm butter. Dip the slices of salmon into this, and then into freshly made white bread crumbs, and fry in clean boiling oil or clarified butter (or fat can be used if wished) for six to eight minutes; then take up and arrange each slice in a square Neapolitan paper; dish up in a pile, and serve for dinner or luncheon with Suedoise sauce handed round in a boat.