Good Housekeeping summer cookery book

_ Flake, then mash the salmon finely with a wooden ‘spoon or potato masher. Add the Mayonnaise, nutmeg and lemon juice. Beat very well together. Spread thinly on the buttered bread and lay a few leaves of watercress on the top. Cover with a slice of plain bread. ‘Trim and serve. SALMON SALAD 1 Ib. cold salmon 4 teaspoonful chopped: 3 gill vinegar tarragon Salt and pepper Cucumber aR Lettuce A simple salad can be prepared from cold salmon, utilising it either in the form of neatly cut pieces, or coarsely flaked. The skin and bones should be removed if possible while the fish is hot. Lay the salmon on a dish and pour on it the vinegar, tarragon and seasonings. Allow to stand for several hours. Make a neat salad from the lettuce and thinly sliced cucumber and arrange the slices of salmon on it. If flaked, arrange in a neat pile on the salad. Pour any remaining vinegar over. Chill before serving if possible. MAYONNAISE OF SALMON Cold salmon Cucumber Mayonnaise Sauce Truffle Lettuce Gherkin ‘ Watercress Hard-boiled egg ; Remove the skin and bone from the salmon whilst it is still hot. Flake it witha fork. Prepare the lettuce and watercress, reserve the heart and best pieces of lettuce and shred the rest. Pick the watercress to pieces and reserve some of the tufts for garnishing. Arrange the salad in the bottom of the dish, then the salmon and Mayonnaise Sauce in layers, shaping to a dome or neat pyramid. Pour over the remaining Mayonnaise Sauce and decorate with gherkin, truffles, egg and cucumber cut into fancy shapes. Arrange the THE KING OF FISH _ lettuce and watercress daintily round the base of the _ Mayonnaise, and, if possible, chill before serving. A whole cut of salmon may be boiled, skinned, cooled and masked with Aspic Mayonnaise Sauce, then with -aspic jelly and decorated, if preferred. MAYONNAISE SAUCE I gill (approx.) best salad 1 dessertspoonful white or oil chilli vinegar 4 teaspoonful made mus- 1 dessertspoonful tarragon tard vinegar 2 yolks of egg Salt and pepper Put the yolks of egg into a basin with the mustard, ‘pepper and salt. Mix thoroughly, then add the oil _ drop by drop, stirring hard the whole time until the _ sauce is thick and smooth. In order that the oil may _ be added one drop at a time, put a cork from which a _ small wedge has been cut, into the bottle. Add the vinegar and mix thoroughly. If liked, lemon juice may be used instead of the vinegar, or it may replace the white vinegar only. Note.—To keep the basin firmly in position whilst making the sauce, twist a moistened cloth tightly round the bottom. The cloth prevents the basin slipping on the table. Should the sauce curdle during the process of making, put another yolk of egg into a basin, and add the curdled sauce very gradually in the same way as the oil. ee ee er ee SALMON CUTLETS WITH OLIVE POTATOES 2-3 middle cuts of salmon New potatoes _ Crimped cucumber Melted butter or olive oil Tomato Sauce Cut the fins off and wipe the fish thoroughly. Brush each cutlet over with melted clarified butter or olive oil. Wrap each piece in greaseproof paper, twist the ends firmly and place on a baking tin. Cook at 360° F. ; a ee eee at. Ae ty A EAL for half an hour or until the flesh just leaves the bone ‘K Remove the paper and lift the cutlets on to a flat dish. Arrange the boiled olive potatoes and crimped cucumber as a garnish. Serve with Tomato or Hollandaise Sauce. OLIvE POTATOES Scrape and trim the potatoes to an even size and © shape like an olive with an ordinary vegetable knife, then with a specially fluted garnishing knife, work — from one end of the potato to the other, turning as the knife makes the incisions. The knife should be held — flat against the potato as in the motion of peeling. SALMON CREAM PIE