Cassell's dictionary of cookery

quantity up to a pint, and pour it over the onions. Let all simmer gently for a few minutes, then rub the sauce patiently through a fine hair sieve, return it to the saucepan, let it boil, and put into it two pounds of salmon which have been divided into smaU square pieces convenient for serving. Skim the fat from the sauce, and simmer the salmon gently until it is done enough, A little garlic or lemon- juice may be added, or not. Serve with rice on a separate dish. The remains of dressed salmon may be curried, and will need only to simmer in the sauce until they are quite hot. Time to simmer fresh salmon, about half an hour. Probable cost, salmon, when plentiful. Is. to Is. 4d. per pound. Sufficient for five or six persons. Salmon Cutlets (a la Maitre d' Hotel). — Cut some slices of salmon in the shape of chops. Put them into a saute-pan with some clarified butter, pepper, and salt, and toss them when dinner-time is come over an equal fire. Drain the butter well, and dish the slices of salmon like a crown. Serve with maitre d'hotel sauce. For salmon you must not use any cream, as this fish is already heavy for the stomach ; put into a stewpan three spoonfuls of sauce tournee well reduced; add to it a thickening of one egg, and refine the sauce with a quarter of a pound of butter, some salt, a little cayenne, the juice of half a lemon, and some parsley chopped very fine ; work this sauce very fine, and use it when wanted. You may give this dish with several different sauces, as marechal, Dutch caper, Maintenon, ravigote, <S:c. &c. — Ude. Salmon Cutlets, Broiled. — Sahnon cutlets are cut out of the middle or large end of the fish. Clean the fish, scrape oft' the scales, and cut slices through it an inch thick or more. Leave the skin on. Dip the cutlets in clarified butter, sprinkle pepper and salt over them, lay them on a hot gridiron, and broil gently over a clear fire. Turn them over every three or four minutes till they are done. Serve on a hot dish, 'ft'ith a little piece of butter upon each cutlet. No sauce is required, but if it is preferred, lobster or crab sauce may be sent to table in a tureen ; or a sauce may be prepared as follows : — Take a quarter of a pint of good gravy. Mix with it a tea-spoonful of vinegar, a teaspoonful of essence of anchovj', half a teaspoonful of Harvey's Sauce, and a tea-spoonful of finely minced mixed pickles. Boil the sauce, thicken with a little floui-, and serve. Time to broil the fish, twenty to thirty minutes, according to thickness. Sufficient, two large cutlets for five or six persons. Salmon Cutlets, Broiled en Papillotes. — Prepare the cutlets as before. Lay each slice on half a sheet of buttered or oiled writing-paper, put a similar sheet over it, and twist the edges securely together. Put the cutlets on a hot gridiron, and broil gently over a clear fire. Move them occasionally to keep them from bm-ning. They may be served in the papers or not, as preferred. Unless the appearance is very good it will be better that the paper should be removed, and this must be done with great care. Time to broil the salmon, fifteen to twenty minutes, according to thickness. SAIi ( 805 ) SAL Salmon, Cutlets of, Pried (another