The Cook Book, by "Oscar" of the Waldorf

Pick all the meat from a piece of cold salmon, and cut it into small pieces pound some lobster coral in a mortar with one-half ounce of butter, then rub it through a hair sieve. Put over the fire in a small saucepan one-fourth pint of milk and stir into it one ounce of flour, well rubbed into one ounce of butter ; continue to stir it until it is so thick that it comes away from the sides of the pan. Add the coral butter, the .salmon, a seasoning of cayenne pepper, salt and lemon juice ; take it from the fire, let it cool. When sufficiently cold, make it into thick rolls, brush them over with beaten egg, roll them in a paper of breadcrumbs, and fry in boiling fat or lard. The cutlets should be served hot and garnished with fried parsley. Salmon Cutlets, English Style. Cut off some slices of salmon and divide them into the shape of cutlets ; sprinkle some pepper and salt over, put them into a saucepan with a small quantity of butter, and toss them over a good fire. Take out the cutlets when cooked, drain off the butter, place them on a dish and serve with ravigote sauce, or a sauce made as follows : Put three tablespoonfuls of veloute sauce into a saucepan, reduce it and add one egg, four ounces of butter, a little salt, cayenne, some finely-minced parsley, and half the juice of a lemon. Mix it together well, and it is ready for use. Fried Salmon Cutlets. Take a quantity of cold boiled salmon, pick out all the bones and skin, pound it in a mortar, and to every six ounces of salmon allow two ounces of finely mashed potatoes; add to the potatoes pepper, salt, cayenne and mace to taste. When the seasoning is well stirred in add the pounded fish and mix all thoroughly. Flatten the mixture out, shape it into small cutlets. Brush them over with beaten egg, sprinkle them with fine breadcrumbs and fry to a light brown. Serve a quantity of anchovy sauce with them. Salmon Cutlet in Papers. Cut a slice about one inch thick from the middle of a salmon, wrap it round in oiled paper and fry it in boiling fat. When done take it out, drain, and serve with the paper still on. Salmon Cutlets with Caper Sauce. Put some slices of salmon in oil with a little chopped parsley and chives and let them steep for one or two hours. Dip some pieces of paper in the oil that the salmon has marinaded in and wrap a piece around each slice. Place them on a well-greased gridiron and broil over a clear slow fire for from forty-five to fifty minutes, according to the thickness of the slices, turning them occasionally. Remove the paper from the cutlets, place them on a folded napkin or an ornamental dish-paper on a hot dish and serve with a sauceboatful of white caper sauce. Salmon Cutlets with Milanese Sauce. Cut a piece of salmon into slices, and cut each slice into halves ; trim away the skin and bone. Dip each piece in a small quantity of white wine, wrap them in sheets of buttered writing paper, and fasten them securely at the edges. Put a lump • of butter in a fryingpan, and when boiling fry the salmon in it. When cooked, remove the papers from the salmon, place it in a folded napkin or an ornamental dishpaper on a hot dish, garnish with fried parsley, and serve with a sauceboatful of Milanese sauce. Salmon Cutlets with Oyster Sauce.