The Cook Book, by "Oscar" of the Waldorf

Squeeze a small quantity of lemon juice over some slices of salmon, and leave them for a short time. When ready cover each slice with chopped fennel and parsley, put the fish in a saucepan, cover it with broth that has been thickened with flour and water, and let it simmer gently until cooked. Place the salmon on a hot dish, and serve it with maitre d'hotel sauce. Salmon Patties. Skin and bone a nice piece of salmon, chop the flesh well and season it highly with grated nutmeg, cayenne pepper, salt and pepper; rub in a small quantity of fresh butter and bind it with the beaten yolk of an egg. Butter some tartlet tins, line them with puff paste and fill them with the salmon mixture ; cover each with a flat of paste, trim round the edges, moisten and press them together and bake the patties. These may be eaten either hot or cold. Vol-Au-Vent of Salmon. Prepare a puff paste, giving it four turns, then gather it up and leave it in a cold place or ice-box for half an hour. Roll the paste into a ten-inch square, put it an a plate about nine and one-half inches in diameter, and with a sharp knife trim round the edges ; put another plate about seven inches in diameter in the center, dip a sharp pointed knife in hot water and cut round the smaller plate, allowing it to go two-thirds of the way through the paste. Put the paste on a flat baking-tin and bake it for three-quarters of an hour, taking care not to allow it to burn. When the vol-auvent is taken from the oven, lift out the center piece and scoop out the inside with a spoon. Fill it with one and one-half pounds of cooked salmon that has been heated in a thick cream sauce. Place the cover on again and serve immediately. Baked Salmon Trout. Clean and wash a salmon trout, salt it well both inside and out and let it stand for an hour ; wash off all the salt, dry it, stuff it with fish forcemeat, tie up the head to keep it in shape, put the fish upon a well-buttered drainer in a fishkettle, pour over eight ounces of butter sauce, add two quarts of mushrooms, two tablespoonfuls of chopped parsley, a blanched shallot, also chopped, a small quantity each of salt, pepper, grated nutmeg and ground spices. Pour in one quart of white wine, bring the liquor quickly to the boil, place the kettle in the oven and cook slowly and gently for an hour. Take out the fish and skin it ; untie the head, cover it with rasped bread, pour over a little warmed butter, place the fish in the oven for about five minutes, dress it on a dish and serve with one-half its strained stock poured over and the remainder in a sauceboat. Clean a salmon trout, rub it well with salt, and let it remain for an hour Wash it thoroughly and wipe it dry ; stuff it with fish forcemeat, tie up the head, place it on a buttered drainer in a fishkettle, pour over a strained mirepoix, and add two pints of white wine and an equal quantity of fish stock or broth. Bring the liquor to the boil, remove it to a slow fire and simmer it gently for an hour and a half. Take out the fish, drain it, remove the skin, glaze over, place it on a dish, garnish with cooked truffles and serve with mirepoix sauce in a sauceboat. Clean and salt a salmon trout as for plain boiling, stuff it with fish forcemeat, tie the head up carefully, place the fish on a drainer in a fish kettle, sprinkle it over with grated nutmeg, salt and pepper, put in a bunch of sweet herbs, a clove of garlic and one pound of butter, pour in one quart of champagne and set it to boil. Remove it to the side of the fire, where it will simmer gently, but constantly for