The thorough good cook

of the marinade in which you have stewed the salmon, some trimmings of mushrooms, a bunch of parsley and green onions well seasoned, and a small piece of glaze ; season the whole, and put a little sugar to correct the acidity of the wine ; skim the grease, and keep the sauce thick. In case it should not be thick enough to cover the fish, add a small bit of butter kneaded with flour, a quarter of a pound of fresh butter, some essence of anchovies, the juice of a lemon, and some salt and pepper. Drain your iish, and cover it with the sauce, after having strained it through a tammy. 18. Salmon with Sweet Herbs. Mix a piece of butter with some chopped parsley, shallots, sweet herbs, mushrooms, pepper and salt. Put some of this in the bottom of the dish you intend to send to table ; then some thin slices of salmon upon it, and the remainder of the butter and herbs upon the salmon. Strew it over with breadcrumbs, then baste it with butter and bake it in the oven. When it is done, drain the fat from it, and serve it up with a clear relishing sauce. 19. Salmon a la Tartare. Marinade and broil the salmon ; mix six yolks of eggs in a round-bottomed basin, with half a tablespoonful of made mustard and a little salt: place it on ice, and work in gradually about a pint of the finest olive oil ; this would serve for two or three slices ; add by degrees a tablespoonful of tarragon vinegar, and one of Chili vinegar, with cayenne pepper and lemon-juice. This sauce should be very sharp, but, above all, do not let it be thin, as it must be worked on the ice till it is sufficiently stiff to bear the weight K 2 of the salmon ; cover the dish about half an inch thick with the sauce, within half an inch of the edge all round ; glaze the salmon as you take it from the gridiron, place it on the sauce, and serve. Bear in mind that the dish must be kept cold. 20. Salmon a la Braise. Slit a large eel open, take out the bone and remove the meat from it. Chop the meat fine with two anchovies, some lemon-peel cut fine, a little pepper and grated nutmeg, with some parsley and thyme cut small, and the yolk of an egg boiled hard. Mix them all together, and roll them up in a piece of butter. Then take a large piece of fine salmon, or a salmon trout, and put this forcemeat into the belly of the fish. Sew it up, and lay it in an oval stew-pan that will just hold it. Next put half a pound of fresh butter into a stewpan, and when it is melted shake in a little flour. Stir it till it is a little brown, and put to it a pint of fish broth and a pint of Madeira. Season with pepper, salt, mace, and cloves, and put in an onion and a bunch of sweet herbs. Stir all together and put it to the fish ; cover it very close, and let it stew. When the fish is almost done, put in some fresh and pickled mushrooms, truffles, or morels, cut in pieces, and let them stew till the flsh is quite done. Take up the salmon carefully, lay it in a dish, and put the sauce over it. 21. Salmon Souchet. Scale and wash the fish in cold water with a little salt, then cut it in slices about a quarter of an inch thick, place them in a saucepan and cover with good fish stock. Put to them some sliced onions and a bunch of herbs, and FISH. Ud