Breakfasts, luncheons, and ball suppers

CHAUFROIX OF SALMON. No. loi. Place as many cutlets as are required in a saute pan, and boil until cooked, put them on a sieve to drain and get cold, when mask with Chaufroix Sauce (No. 40); arrange them neatly round a dish, and fill up the centre with salad de Idgumes. CHAUFROIX OF SALMON. No. 102. The same as (No. loi), only mask with Mayonnaise Sauce (No. 55), and serve in centre a salad of nice white lettuce mixed with mayonnaise sauce. COQUILLES OF SALMON. No. 103. Pull into flakes some cold cooked salmon, put them into a stewpan with some butter (about three ounces to a pound), a gill of picked shrimps to the same weight, some sliced mushrooms, a little half-glaze, and some cayenne pepper and salt, or a little Searcy Salt ; simmer for five minutes, fill some scallop-shells, one for each person, cover over with some fried bread-crumbs and some small pieces of butter, and put in the oven or Dutch oven until hot and serve. SALMON CUTLETS A EINDIENNE. No. 104. Egg and crumb as many cutlets as are required, put in a wire frying basket and fry a nice light brown, and serve with some Indian Sauce (No. 50) ; or saute some cutlets in butter, arrange in an entree dish, and pour over them the Indian sauce. KEDGEREE OF SALMON. No. 105. See Kedgeree (No. 86). FISH AU GRATINS. lor MAYONNAISE OF SALMON. No. io6. Pull into flakes some boiled salmon, put in the centre of a flat dish, make a wall of nice white Cos lettuce, garnish Avith some boned and filleted sardines and anchovies, and pour over the whole sufficient Mayonnaise Sauce (No. 52) to cover it. This i%much more suitable for race luncheons, as the sauce can be carried in a bottle or jug, and poured over just before serving. KIPPERED SALMON, BROILED. No. 107. Cut into cutlets as in Receipt No. 100, and saute in butter for three or four minutes, and serve very hot at breakfast or at supper on a crouton of toast the same size. SMELT, FRIED. No. 108. Take out the gills, wash, dry, egg and crumb with very finely grated crumbs, as many as are required, put in a frying basket and fry a nice light brown in boiling lard. They should be immersed in it, to be well cooked. SOLE, BROILED. No. 109. Skin, cut off the head, and with a sharp knife cut round between the fins and the flesh, put in a wire gridiron and broil over a clear fire, sprinkle with pepper and salt, rub with soft butter and serve very hot. SOLE A LA COLBERT. No. no. Trim a good-sized sole, cut off the head and cut the flesh straight down the centre to the bone, raise the fillets on each side from the back-bone on the upper side only, egg and crumb and fry in boiling lard; when cooked, break the back-bone in the centre and lift it carefully out of the fish on the side in which the fillets were released from the bone. Fill up with some Maitre d^ Hotel Butter (No. 38), close the fillets, and serve very hot. 102 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS. SOLE, TO FILLET. No. III. Skin, clean, cut off the head and tail and round between the fins and flesh ; cut through the flesh to the bone, each side of the back-bone from head to tail, slide the knife between the meat and the bone, holding the fillets with the left hand and pulling off each as they -are cut ; repeat this each side of the back-bone, when turn over and cut the fillets from other side in the same way. CHAUFROIX OF SOLE. No. 1 12.