A guide to modern cookery

Liberally butter some tin cutlet-shaped moulds. Line their bottoms and sides with a very red slice of salmon, as thin as a piece of cardboard. This slice should be long enough to project outside the brim of the mould to the extent of one-half inch. Garnish the insides of the moulds with well-seasoned salmon meat, and draw the projecting lengths of salmon across this meat so as to enclose the latter and finish off the cutlets. Arrange the moulds on a baking-tray; poach the cutlets, dry, in a moderate oven; turn them out of their moulds on to another tray as soon as they are poached, and let them cool. Then coat them with a half-melted aspic, and decorate them according to fancy, either with very green peas or a leaf of chervil with a bit of lobster coral in its centre—in a word, something simple and neat. These cutlets, which are generally served at ball-suppers, may be dished on a tazza, on a cushion of rice, semolina, cornflour, or stearine, and laid almost vertically against a pyramid of vegetable salad cohered by means of mayonnaise with aspic. In this case the dish is finished off with a hatelet stuck into the middle of the pyramid. The cutlets may also be arranged in a circle on a flat, shallow, silver or crystal dish, and covered with a delicate cold melted jelly. Whatever be the selected method of dishing, always send to the table with the cutlet a sauceboat of cold sauce. 808—MEDAILLONS DE SAUMON These médaillons have the same purpose as the cutlets already described, and are prepared thus:— __ Cut some small slices, one-third inch thick, from a fillet of salmon. Arrange them on a buttered tray; poach them, dry, in 2 moderate oven, and cool them under a light weight. Now trim them neatly, with an even cutter, oval or round, in accordance with the shape they are intended to have. Coat them, according to their purpose, either with mayonnaise sauce or one of its derivatives, thickened with jelly, or a white, pink, or green chaud-froid sauce. Decorate it in any way that may be fancied, and glaze them with cold melted aspic jelly. Dish after the manner described under ‘‘ Cotelettes’’ (see above). 809—_MAYONNAISE DE SAUMON Garnish the bottom of a salad-bowl with moderately seasoned, ciseled lettuce. Cover with cold, cooked and flaked salmon, thoroughly cleared of all skin and bones. Coat with mayonnaise sauce, and decorate with anchovy fillets, capers, stoned olives, small slices or roundels or quarters of hard-boiled eggs, small hearts of lettuce, a border of little roundels of radish, &c. 810—SALADE DE SAUMON This preparation comprises the same ingredients as the above, with the exception of the mayonnaise sauce. The decorating garnish is placed directly upon the salmon, and the whole is seasoned in precisely the same way as an ordinary salad. TROUT. From the culinary standpoint, trout are divided into two quite distinct classes, viz., large trout, whereof the typical specimen is Salmon-trout, and small or fresh-water trout. 811—TRUITE SAUMONEE (Salmon Trout) In its many preparations, salmon-trout may be replaced by salmon, and all the recipes relating to the former may be adapted to the latter. In any case, however, as its size is less than that of salmon, it is very rarely cut into darnes, being more generally served whole. The few recipes that follow are proper to salmon-trout. 812—TRUITE A LA CAMBACERES Select a male trout in preference; clean it, and remove its gills without opening it in the region of the belly. Skin it on one side, starting at a distance of one inch from the head and finishing within two and one-half inches of the root of the tail. Lard the bared portions with truffles and the red part only of carrots cut into rods.