The new century cookery book

Cut the salmon into six or eight even slices, remove the skin, beat them gently with a bat, season with salt and pepper, and roll them. Cut out as many heart-shaped pieces of paper as you have slices, grease them well w;ith butter or oil. Cut double the quantity of thin slices of ham. Peel and chop finely the shallots and onion, put them in a saucepan, with an ounce of butter, previously heated, and brown slightly. Then add the parsley and mushrooms chopped fine, season with salt and pepper and let cool. Lay a slice of ham on each piece of paper, spread over these a layer of the cooked herbs, place a rolled slice of salmon on each, spread with a thin layer of cooked herbs, and cover with another slice of ham, then fold the paper and twist the edges together, or tie up with string. Put them on a buttered baking-tin or sautoir, and bake for twenty minutes in a slow oven. Have ready a hot dish, remove the fish from the tin, and if tied remove the string, dress them neatly on a dish, leaving the paper on, and serve hot. 507. Pâté de Saumon à l'Homard (Salmon Pie with Lobster). — About li lb. salmon, 1 tin lobster, 1 oz. butter, % pint bechamel sauce (No. 203), 1 truffle, 1 hard-boiled egg, 6 to 8 small fish quenelles (No. 561), puff -paste, seasoning, 1 yolk of raw egg. Wipe the salmon, and cut it into three or four slices. Cut the lobster in half, pick out the flesh and chop it small, mix this with the sauce, and season with pepper and very little nutmeg. Butter a piedish (medium size), put in a layer of the above mixture, then a slice of salmon, season with salt and pepper, cover with mixture and continue until the fish is used up, placing a slice or two of hard-boiled egg, and a slice of truffle between the layers ; pour in a little stock (white fish stock is best) and put the fish quenelles on top, divide the remainder of the butter and place it likewise on top. Cover with puff-paste the same as for meat pies, brush over with beaten yolk of egg ; ornament with fanciful cut leaves of paste, brush over the leaves and bake in a fairly hot oven for about one hour. Serve hot or cold. 508. Truites à la Cambacérès. — 2 small trout, j lb. lean bacon, small bunch of herbs and parsley, 1 gill white wine, ^ pint white stock, ^ oz. butter, 1^ gill well-reduced Espagnole (No. 286), 8 olives, stuffed, 1 large truffle, 8 mushrooms, fleurons. Salt, pepper, lemon-juice. Clean and wash the fish, put a bed of slices of bacon, herbs and parsley in a braising or saute-pan, moisten with wine and stock. Season with pepper and salt, cover with buttered paper, and cook in a quick oven from fifteen to twenty minutes. When done lift out the fish carefully and dish up ; reduce the liquor, skim and strain, add sauce and reduce again, flavour with a few drops of lemon-juice, finish with half an ounce of fresh butter, warm up the garnish — i.e. the slices of truffles, heads of mushrooms, and stuffed olives — in a little stock or sauce. Garnish the dish tastefully with the above, and sauce over carefully, put a few fleurons round the dish, and serve.