SALMON À LA GENEVESE.
A fashionable mode of serving salmon at the present day is to divide the larger portion of the body into three equal parts; to boil them in water, or in a marinade; and to serve them dished in a line, but not close together, and covered with a rich Genevese sauce (for which see Chapter [V].) It appears to us that the skin should be stripped from any fish over which the sauce is poured, but in this case it is not customary.