Cassell's dictionary of cookery

done enough let it get cool, then pour into it through an incision in the top a liquid jelly ■ made by boiling the bones and skin of the j salmon in water and flavouring it pleasantly with salt, cayenne, and essence of trufiles. Close the hole, and serve the pie on a neatlyfolded napkin. To make the forcemeat, press one pound of the flesh of whiting through a sieve. Pound the pulp till smooth with ten ounces of panada and ten ounces of butter. Add salt and cayenne, and moisten the preparation with the yolk of an egg and a little rich white sauce. Make it in a cool place. In order to ascertain when the pie is done enough, run a skewer quite to the bottom in the centre. If the meat feels tender, it is done. Salmon, Rechauffe of. — Take the remains of cold boiled salmon; free it from skin and bone, and tear it into flakes with two forks. Bruise the bones, and simmer them gently for half an hour in as much water as will cover them. Strain the liquor, and thicken it with a little flour and butter. Boil it till smooth, season with pepper and salt, and add a tea-spoonful of mushroom ketchup, a tea-spoonful of essence of anchovies, half a tea-spoonful of strained lemon-juice, and a pinch of powdered mace. Mix a pint of shelled shrimps with the flakes of salmon, stir the whole into the sauce, and let it heat gently, but it must not boil. Serve very hot. Time, about three-quarters of an hour. Sufiicient for a moderate-sized dish. Salmon Roe, Pried.— Boil the hard roe of a salmon. When done enough, draw it on a sieve, and let it remain until cold. Cut it into thin slices, dip these in egg and bread-crumbs, and fry them in hot fat till they are lightly and equally browned all over. Garnish with parsley, and serve with tartar sauce. Salmon Roes, Caviare of.— Wash the roes thoroughly in milk and water, and drain them till dry. Let them lie in salt for two days. A pound of spawn will require two ounces and a half of salt. Take them up, lay them on a board before the fire, and let them remain for some hours. Crush them with a roller, and with every pound of spawn put eight drops of spirit of nitre and as much pounded saltpetre as will cover a sixpence. Press the preparation into jars, cover the surface with writing-paper, and spread upon them a little cold lard. Tie bladder over the top, and keep in a warm place. Salmon Salad. — Take the remains of broiled salmon, or broil some slices specially for the purpose. Divide these into neat pieces two inches square and half an inch thick. Season the pieces separately with oil, vinegar, pepper, and salt. Make a Little clear aspic jelly, seasoned w^th pepper, salt, vinegar, and chopped ravigote {see Ravigote). AVash some lettuces or any other suitable salad, and dry them perfectly. DiNdde the hearts into halves, and with them make a border round a dish. Decorate this border with picked prawns, hard-boiled eggs, beetroot, &c. Put a layer of salmon into the centre of the dish, and pour over it a little of the savoury aspic. When it is set, put another layer, and let this set again, and SAL ( 813 SAL repeat the layers, diminishing? the circles each time until at last they come to a point. Pour a little more jelly over all, place half a hardboiled egg on this, and fasten in it the heart of a cabbage-lettuce. Keep it in a cool place till wanted.