The Cook Book, by "Oscar" of the Waldorf

Cut three large slices from the middle of a salmon, and boil them in salted water. Put one teaspoonful of chopped onions in a saucepan with a small quantity of oil and toss them over the fire for a few minutes, but do not color. Cut four dozen oysters into small pieces, put them in with the onions, and stir them over the fire until well warmed through ; then mix in two tablespoonfuls of flour, one-half teacupful of oyster liquor, two teaspoonfuls of sugar, a little essence of anchovies, and one pinch of salt and cayenne pepper ; stir the above ingredients over the fire, let them boil for a few minutes, stir in quickly the beaten yolks of four eggs, and keep it on the fire for a minute or two longer. Pour the sauce on a dish and leave it until cold. Put the slices of salmon on the sauce, brush them over with beaten egg, and sprinkle breadcrumbs over them ; brown them in a hot oven, garnish round with oysters, pour some lobster sauce over the fish and serve. Fillets of Salmon, Parisian Style. Cut some slices of salmon into small fillets, place them in a buttered sauté pan ; sprinkle a small quantity of pepper and salt over, baste them with clarified butter, and cover with a round of buttered paper ; sauté them over a clear fire. Fix a croustade on a hot dish, fill it with oysters and picked shrimps that have been mixed in Hollandaise sauce, with the addition of some chopped parsley ; arrange the fillets around the croustade, garnish with parsley, pour some of the sauce over and serve. Fillets of Salmon with Ravigote Sauce. Cut some fillets of salmon into small, equal-sized pieces, put them into a saucepan with the juice of half a lemon, a small quantity of chopped parsley, clarified butter, pepper and salt. Fry them over a slow fire, turning them when done on one side and cook the other. Drain the fillets, arrange them in a circle on a hot dish, pour some ravigote sauce in the center, and serve without delay. Fried Salmon. Cut some thin slices of salmon, sprinkle them over with salt, and leave for fifteen or twenty minutes. Dredge flour over the slices of salmon, brush over with the beaten yolk of egg and fry in boiling salad oil. When cooked, drain the slices of salmon well, and place them on an ornamental dish-paper or a folded napkin on a hot dish, garnish with fried parsley, and serve. Broiled Kippered Salmon. Cut the salmon into strips, and wrap each one separately in buttered paper; make a gridiron hot and grease it well, lay the pieces of fish on it, and broil them over a clear fire, turning them now and then. When broiled, remove the paper, place the pieces of fish on a very hot dish, and serve at once. Fried Kippered Salmon. Put the slices of kippered salmon in a deep dish, cover them with salad oil, and let them macerate for several hours. Drain the oil off the salmon into a fryingpan, and when boiling put the pieces of salmon in and fry them quickly for four or five minutes. Drain the salmon, put it on an ornamental dish-paper or a folded napkin, on a hot dish, garnish the dish with slices of lemon and serve at once. Salmon en Matelote. Wash and truss a small salmon in the shape of the letter S, and boil it in salted water. When cooked, drain it, put it on a hot dish, bend some legs of lobster at the joints, and stick the ends in the back of the salmon from head to tail. Have prepared the following sauce : Put six tablespoonfuls of butter in one and one-half breakfast cupfuls of butter sauce, stir it over the fire until it is hot, then stir in quickly two eggs that have been beaten with a small quantity of lemon juice, and pepper and salt to taste. Pour the sauce over the fish, garnish it with small strips of fillets of sole that have been dipped in beaten egg and breadcrumbs and fried, and serve. Salmon, Maitre d' Hotel.