The Cook Book, by "Oscar" of the Waldorf

Cut five slices of salmon, each three-fourths of an inch thick, from the middle of the fish, wash and dry them well, and put them in a saucepan of hot fish broth mixed up with a small quantity of wine. When boiling move the pan to the side of the fire, place the lid on and let the contents simmer gently for ten or twelve minutes. When cooked, remove the slices of salmon carefully, wipe them on a cloth, and arrange them in an upright position on a folded napkin on a hot dish ; place a group of boiled potatoes at each side, a bunch of parsley at each end, and serve with a sauceboatful of piquant sauce. Salmon Bouchees. Prepare some bouchee cases, and fill them with a paste made of pounded cold salmon, seasoned and moistened with lobster sauce. Boudins of Salmon. Remove the skin and bone from one pound of salmon, reduce it to a pulp, and pass it through a fine hair sieve. Mix with the puree ten ounces each of bread panada and crayfish butter, season the mixture with pepper and salt, and bind it with two well beaten eggs and a little reduced lean sauce that has been thickened with egg. Mix an onion that has been fried white and cut into small pieces with the forcemeat. Cut some strips of paper four inches long by two and one-half inches wide, and butter them. Place a piece of forcemeat three and one-half inches wide by one and three-fourths inches long and one and three-fourths inches thick on each strip of paper. Make a hollow in the center of each piece of forcemeat about three-fourths of an inch deep, and three-fourths of an inch wide. Fill the hollows with a salpicon of cooked salmon and truffles mixed in stiffly reduced allemande sauce, cover them with a little of the forcemeat, and wrap the paper round. Put the boudins in a saut£- pan with a small quantity of stock, and let them simmer gently for fifteen minutes. Drain the boudins, arrange them in a circle on a hot dish, pour over them some allemande sauce thickened with crayfish butter, and serve. Cut some slices of salmon from the tail, place them in a deep dish, cover with chopped parsley, laurel leaves and mixed herbs, season with salt and pepper, pour over some olive oil, and leave to soak for an hour. Broil the slices of fish on a gridiron, basting them occasionally with some of the marinade. When nicely browned and cooked, place the salmon on a hot dish, pour some white caper sauce over and serve. Salmon Croquettes. Finely chop one pound of salmon ; mix two tablespoonfuls of flour and one tablespoonful of butter together ; boil one-half pint of cream ; mix the butter, flour and salmon in with it, and stir all over the fire for a minute. Work in a well-beaten egg with the above ingredients, remove them from the fire, and leave them until they are cold. Shape the mixture into croquettes, dip them in beaten egg then in breadcrumbs, and fry them in boiling fat. When cooked, drain the croquettes, place them on an ornamental dish paper or a folded napkin spread on a hot dish, garnish with slices of lemon and serve. Curried Salmon. Put a sliced Spanish onion in a stewpan with a piece of butter, fry it, then stir in one teaspoonful of curry powder, and one teaspoonful of curry paste ; stir it over the fire for a few minutes, then pour in gradually one pint of broth, and add two pounds of salmon cut in small pieces. Let the curry simmer gently at the edge of the fire for an hour, skimming it now and then. Prepare a border of rice, turn it on to a hot dish,, put the curry in the center and serve.