The new century cookery book

Wipe the fish with a damp cloth, trim it, truss neatly with strings, put it in a deep saute-pan or fish-pan, season with salt and pepper, add the parsley tied up in a bunch, cover with a piece of buttered paper, moisten with the white wine and fish broth, let it come to the boil over the fire, and then place it in a hot oven and let it simmer gently for about three-quarters of an hour or more (it depends upon the thickness of the fish ) ; baste occasionally. When done, drain the fish and place it on a dish. In the meantime melt two ounces of butter, add the flour, and stir over the fire until the flour is of a deep fawn colour ; dilute with the fish liquor ; add the juice of half a lemon ; season with a little salt and mignonette pepper ; pass through a fine strainer or napkin, and finish with the remainder of the butter. Remove the skin from the fish sausages ; amalgamate with a yolk of egg ; shape some little corks, egg and crumb them, and fry in hot lard a golden colour. Prepare the truffles (sliced) , mushrooms (whole heads only), olives (stoned and blanched), for a garnish ; sauce the fish well with the sauce ; warm up the garniture, and place in small groups round the fish, also the fish croquets. Garnish the top of the fish with slices of lemon, truffles, and a few sprigs of parsley. Serve hot. 504. Mousselines de Saumon à la Cardinal. — 1 lb. salmon, ^ oz. butter, \ pint well-reduced bechamel (No. 203), 1 lohite of egg, lobster coral, 2 truffles. Seasoning, Cardinal sauce (No. 218). _ Skin and bone the salmon, pound fn a mortar until quite fine, add gradually the reduced bechamel sauce and the white of egg. Season with pepper, salt, and a pinch of cayenne or Nepaul pepper. Put through a fine wire or hair sieve, and keep on the ice until wanted. Butter a number of small dariole or timbale moulds, decorate the bottom and sides of each with fanciful cut slices of truffles, sprinkle all over the inside with finely chopped dried lobster coral. Fill them with the salmon forcemeat, steam for twenty-five minutes, dish up on a hot dish, and serve with sauce cardinal. 505. Saumon à la Montmorency . — 3 lb. salmon ( head-piece or middle cut), 1 bouquet garni, 1 oz. butter, 1 chopped shallot, 1 carrot, 1 sliced onion, 18 olives, 1 glass claret, £ gill wine vinegar, salt, pepper, aromatic seasoning , ^ pint of matelote sauce, (No. 228). Clean and wash the fish, truss it nicely, put it in a well-buttered saute-pan with the sliced carrot, onion, bouquet of herbs, and seasoning to taste. Moisten with the wine and vinegar. Cover with a buttered paper. Put it in the oven and cook about an hour, baste well from time to time. When ready for serving take it out, dish up, remove the upper skin, and keep hot. Fry the shallot in a little butter, add to it the liquor left from the fish ; boil up, and add the matelote sauce. Reduce a little, sauce over the fish, garnish with stoned and stuffed Spanish olives, and serve the remainder of the sauce separately. 506. Saumon en Papillotes. — 2 lb. salmon, f lb. cooked ham, 2 oz. butter, 2 shallots, 1 small onion, 8 mushrooms, 1 tablespoonful parsley (chopped), 1 teaspoonful salt, \ teaspoonful pepper.