Cassell's dictionary of cookery

put in another layer of salmon ; cover this with jelly, and let it also set, and repeat until the mould is full. Turn the jelly out when it is quite cold. Time, some hours to stiffen the jelly. Probable cost, 2s. 6d. Sufficient for a small breakfast or luncheon dish. Salm.on Omelette. — For an omelette made with six eggs, take as much cold dressed salmon, freed from skin and bone, as would equal in bulk three hen's eggs. Tear this into flakes, and heat it gently in a saucepan with any remains there may be of lobster, shrimp, oyster, or anchovy sauce. If no such remains are at hand, a little melted butter must be made for the purpose. Season the ragout delicately with pepper, nutmeg, and lemon juice, and be careful to let it be very thick. Prepare and fry the omelette in the usual way {see Omelette). Place the hot ragout in the centre, and finish it as in other cases. Work a spoonful of blanched and chopped parsley into a lump of butter. Place this in the centre of a hot dish, put the omelette upon it, and serve immediately. The butter melting beneath the omelette will make the only sauce required. When kippered salmon is used, the flakes of fish may be beaten up with the eggs and fried with the omelette. Time, a few minutes to heat the fish in the sauce. Probable cost. Is. 6d. Sufficient for three or four persons. Salmon on the Banks of the Rhine. . — The following recipe is given by M. Dubois in his "Cosmopolitan Cookery:" — " Cook three pounds of good sauer kraut according to the usual rules. Take a good piece of a fresh Rhine salmon, which cut into slices (about thirty of which will be required) ; beat them slightly, and pare them into scallops. Season and place half of them on a plate. Put the other half into a buttered saute-pan. Boil in white wine about forty middling-sized crayfish ; put by six of the finest, removing the tails and shells of the smallest ones to prepare some crayfish butter. At the same time blanch five dozen oysters. Prepare half a pound of quenelle-forcemeat of pike, which finish with a piece of crayfish butter, and scooping it off with the spoon, mould four dozen middling-sized quenelles. Prepare a little light-brown roux ; dilute it by degrees with the oyster and crayfish liquor, as well as with a little fish-broth mixed with the trimmings and bones of the pike and salmon. Thicken the sauce, stirring it until boiling; remove it back, and let it simmer for half an hour. Skim off the fat, pass it through a tamis, reduce it, thicken with a liaison of two yolks of eggs, and keep it in the bain-marie. A quarter of an hour before serving, bread-crumb the pickled scallops, and colour them on both sides with clarified butter. Fry the remainder on a sharp fire, drain them of the butter, add the quenelles and poached oysters, as well as the crayfish tails. Mask these garnishes with the prepared sauce, and keep the ragout hot. When ready to serve, drain all the moisture off the sauer kraut, thicken with two spoonfuls of sauce, pile it upon a dish, leaving a hole in the centre, which fill with the ragout of fish, on the top of which set the six crayfish put by, whole, but SAL ( 810 ) SAIi with their tails pickled. Surround the saucr kraut at its hiise with thu fried scallops, and serve immediately."