Put the prepared and cleaned fish into a fish-kettle with a pint
each of white wine, white stock, and water, adding salt and sweet
herbs to season, and half a cupful of mixed vegetables cut fine.
Simmer for an hour, drain, skin, and put on a serving-dish. Strain
the liquid, thicken with two tablespoonfuls each of butter and
flour cooked together, add a teaspoonful of beef extract, salt
and cayenne pepper to season, take from the fire, add the yolks of
four eggs, beaten with the juice of a lemon and two tablespoonfuls
of butter, pour over the fish, and serve.

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ONE HUNDRED AND THIRTY WAYS TO COOK SALMON

BROILED SALMON--I

Marinate slices of salmon in olive-oil with salt and pepper, minced
parsley, bay-leaves, and mixed herbs to season. Soak in the marinade
for an hour or more and broil, basting with the marinade. Serve
with Caper Sauce.

BROILED SALMON--II

Take a young fish weighing from four to six pounds, clean, split,
remove the backbone and broil. Sprinkle with lemon-juice and red
pepper.

BROILED SALMON--III

Take three pounds of the tail part of the salmon, let it stand
for six hours in a marinade of oil and lemon-juice, with minced
parsley, two bay-leaves and a sprig of thyme. Drain and broil.
Serve with Maitre d'Hotel Sauce to which a teaspoonful of chopped
chives has been added.

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SALMON BROILED IN PAPER

Season salmon steaks with pepper and salt, wrap in buttered paper,
twisting the ends, broil and serve with Anchovy or Caper Sauce.

BROILED SALMON STEAKS--I

Season with pepper and salt, broil carefully on a buttered gridiron,
pour over melted butter, garnish with parsley, and serve.

BROILED SALMON STEAKS--II

Sprinkle with pepper and salt, dredge with flour, and broil, basting
with melted butter as required. Spread with melted butter, or with
Maitre d'Hotel Sauce.

BROILED SALMON STEAKS--III

Marinate the steaks for an hour in oil and lemon-juice, seasoning
with salt and pepper. Broil carefully and serve with any preferred
sauce.

BROILED SALMON A LA RAVIGOTE

Marinate salmon steaks in seasoned oil and lemon-juice, and broil
quickly. Serve with Ravigote Sauce.

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SALMON CUTLETS IN PAPILLOTES

Butter large sheets of white paper, sprinkle with crumbs, and fold
tightly over small cutlets of salmon. Broil carefully over a slow
fire and serve in the papers.

SALMON CUTLETS WITH CAPER SAUCE

Marinate for two hours slices of salmon in oil with m