Harper's cook book encyclopædia

Salmon Patties. — Cut cold, cooked salmon into dice. Heat about a pint of the dice in half a pint of cream, or Hollandaise sauce. Season to taste with cayenne pepper and salt. Fill the shells, and serve. Cold, cooked fish of any kind may be made into patties in this way. Salmon Pie. — Make a very good crust; then take a piece of fresh Salmon Salad Salmon Salad salmon, clean it perfectly, put some crust round the dish, but none at the bottom ; only butter the bottom of the dish, and then lay in the salmon. After seasoning it very well with pepper and salt, grate a little nutmeg over it, and add two blades of mace, bruised. Take the flesh of a boiled lobster, melt V2 lb. of fresh butter, and mix all the lobster perfectly well with it; then put this into the dish over the salmon, put on the lid, bake it, and let it stand an hour in a moderate oven. Salmon Salad (with jelly). — Take a piece of cold, boiled salmon, weighing about 2 lbs. ; trim away the bones and skin, and divide the flesh into squares. Place these squares in a dish, season, and baste with oil and vinegar. Have ready a plain border mould, embedded in ice ; ornament the sides and bottom with gherkins, whites of eggs, fillets of anchovy, and capers, always dipping the details in half-set aspic jelly. Fill the mould by degrees with cold jelly. Twenty minutes before serving, turn the mould out on to a cold dish, fill half the centre with chopped aspic jelly, and on it place the squares of salmon in layers, alternated with egg mayonnaise sauce. Serve with mayonnaise sauce in a sauce-boat. Salmon Salad. — This is an entremet which is economical when there is any salmon left. Let the salmon cool, and cut it nicely into hearts or square lozenges. Decorate these hearts with fillets of anchovies, pickled cucumbers, fine capers, and chopped eggs, to which add a few hearts of lettuce. Then make the sauce as follows : If you have some jelly, make a kind of mayonnaise. Put three spoonfuls of oil, one spoonful of vinegar, with an equal quantity of jelly, seasoned with pepper, salt, and chopped herbs. Beat all these over ice till they are a white color, and decorate your salad with this mayonnaise and a few lumps of jelly cut in different shapes. Another way : — Take 2 lbs. of cold. boiled salmon, remove the skin and bone, break the fish in pieces, and put into a bowl with a little salt, cayenne, vinegar, the juice of a lemon, and a table-spoonful of oil. Let stand on ice one hour. Put crisp lettuce leaves in a salad-bowl, add the salmon, pour oyer a mayonnaise dressing, garnish with olives, and serve very cold. Canned salmon may be used in making this salad. Another way : — Cut in four slices 2 lbs. of fresh salmon — the cut near the tail part will be best for the salad — remove the skin, make four fillets out of each slice. Remove the bone, season each slice with one salt-spoonful of salt and a half one of pepper. Butter a baking-pan, put in the fillets side by side, and pour over them two tablespoonfuls of clarified butter. Cover with a piece of well-buttered white paper, and cook in a hot oven twelve minutes. Remove the fillets from the pan, taking care not to break them, and put aside to cool.