Harper's cook book encyclopædia

Prepare this dressing : Put in a bowl the yolks of three hard-boiled eggs previously crushed and passed through a strainer, and one raw one. Pour over slowly, and stirring with a - silver spoon, two gills of olive oil, one teaspoonful of salt, one salt-spoonful of white pepper, two table-spoonfuls of tarragon vinegar, and add all the following fine herbs, chopped very fine and passed through a strainer : one table-spoonful of parsley, one teaspoonful of watercress, three medium-sized gherkins, one teaspoonful of capers, four anchovies, two shallots, or one small, green onion. Mix all thoroughly. Put the fillets of salmon in this seasoning, and stir gently, without breaking them. Arrange the salad in a silver bowl or on a fancy platter. Put in the centre a bed of very crisp and cold lettuce leaves to hold the salad. Save the hearts, which are cut in four pieces and used between the fillets, together with three hard-boiled eggs, quartered. Add two dozen large olives from which the stones have been removed, arrange them with the salad, finishing the top Salmon, Scalloped Salt Fish • "7 with two pieces of the heart of a lettuce with one hard-boiled egg between, whose yolk has been removed and the cavity filled with olives. Keep the salad in the ice - box for two hours. When ready to serve, stir the dressing, and with a spoon pour it all over. Fresh codfish is also very good prepared in this manner, but it is best cooked only eight minutes. Salmon, Scalloped. — Put half a pint of milk on to boil. Rub I oz. of butter and a table-spoonful of flour together, and stir in the boiling milk. Cut 2 lbs. of fresh or canned salmon into dice. Put a layer of the sauce in the bottom of a baking-dish, then a layer of the salmon ; sprinkle with salt, cayenne, chopped parsley, and grated bread-crumbs ; then another layer of the sauce, salmon, and seasoning, until the dish is full ; have the last layer sauce ; sprinkle with the bread-crumbs and bits of butter. Set in a very hot oven for ten minutes to brown. Serve in the dish in which it is cooked. Salmon Steaks, Boiled. — Cut steak about two inches thick, wrap in a cloth, put in a kettle of boiling water, add a teaspoonful of salt, and let simmer for twenty minutes. Take up, remove the cloth, lay on a heated dish, sprinkle with lobster coral, and serve with lobster sauce. Salmon Steak a la Flamande. — Take salmon steak an inch and a half thick ; wash, and wipe it dry. Rub the bottom of a dripping-pan with a table-spoonful of butter, and sprinkle over a minced onion, with pepper and salt; lay the fish on top, brush over with the yolk of a beaten egg, and cover with a layer of chopped onion and parsley ; dredge with salt and cayenne ; pour over the juice of a small lemon. Spread with bits of butter, and set in a hot oven for half an hour. Take up on a heated dish, garnish with slices of lemon, and serve with bechamel sauce. Salmon on T oast. — Dip slices of stale bread in smoking - hot lard. They will brown at once. Take them out and drain them on brown paper. Heat a pint of cold salmon, pick into flakes into a teacupful of lobster sauce, adding a dash of cayenne pepper and salt. When it is hot, stir in one egg, beaten light, with three table - spoonfuls of cold, sweet cream. Pour the mixture on the slices of fried bread. If you have no lobster sauce, substitute drawn butter.