The new century cookery book

Remove the skin from the fish, take off the fillets from the bone, place the fillets in a buttered saute -pan ; season with pepper, salt, and a pinch of cayenne. Add the wine, mushroom liquor, and lemon-juice, cover with a buttered paper, and cook in a moderately heated oven from fifteen to eighteen minutes, according to the thickness of the fish. Have ready some mashed potatoes, mixed with a little butter and one or two yolks of eggs, nicely seasoned, arrange a bed of this on an oblong silver dish. Range the cooked fish neatly on this. Make a pretty border of mashed potatoes by forcing it through a large-sized rose pipe round the fish, and mask well with the sauce made for that purpose. Garnish the top of the fish tastefully with mushroom heads and slices of tomatoes, previously tossed in a little butter over a quick fire and seasoned to taste. Place the dish in a quick oven for a few moments, sprinkle a little finely chopped parsley over the top of the fish garniture, and serve with a "little more sauce, which should be poured round the dish, or sent to table separately in a sauce-boat. To make the sauce above referred to, put the Espagnole sauce into the saute-pan containing the liquor with which the fish was cooked. Add the trimmings of the mushrooms and tomatoes and the anchovy essence, and stir over the fire until sufficiently reduced. Pass through a fine strainer, season to taste, and use as directed. ■ Small salmon trout and red or grey mullets can be served in the same style ; it is then, however, not necessary to remove the skin of the fish. 502. Saumon à la Matelote. — 2 to 3 lb. of salmon cut into half -inch slices, 2 oz. butter, 2 dessertspoonfuls finely chopped herbs — i.e. parsley, a little chervil and tarragon, and some chives — the juice of 1 lemon, 1 glass Chablis or Sauterne wine, 3 truffles, 18 preserved mushrooms (champignons), 12 small braised button onions, 18 small fish quenelles (No. 561), ^ pint rich Espagnole sauce (No. 236), 1 ounce meat glaze, seasoning. Wipe and pare the slices of salmon, melt the butter in a large saute-pan, place in the salmon, sprinkle over with the chopped herbs, season with pepper and salt, add the lemon-juice and the wine, cover with a buttered piece of paper, and cook in fairly hot oven for ten minutes. Baste the fish frequently. Poach the quenelles of fish (these must be made rather small, the shape of marbles). Drain them and put into the sauce, cut the mushrooms and truffles into slices, toss them in a little butter and put them into the sauce with the meat glaze. Warm up to boiling-point. Take up the fish and dress on a hot dish. Strain the liquor from the fish into the sauce, boil up and skim, and pour over the fish. Garnish the dish nicely with the braised button onions, truffles, &c., and serve hot. 503. Suée de Saumon à la Moderne. — Head-piece of salmon {about 4 lb.) \-pint Ghablis wine, a small bunch of parsley, 1 quart fish broth, 2 oz. butter, 1 oz. flour, 6 small truffles, 1 egg, 12 mushrooms (heads), 12 Spanish olives, a lemon, J lb. fish sausages, seasoning.