Salmon Cutlets en Papillote.
Dry and lay in melted butter ten minutes. Dust lightly with cayenne pepper, and wrap securely in well buttered or oiled white paper, stitching down the ends of each cover. Fry in nice dripping or sweet lard. They will be done in ten minutes, unless very thick. Have ready clean, hot papers, fringed at both ends. Clip the threads of the soiled ones when you have drained them free from fat, slip dexterously and quickly, lest they cool in the process, into the fresh covers, give the fringed ends a twist, and send up on a heated dish.
Salmon en papillote is also broiled by experts. If you attempt this, be careful that the paper is so well greased and the cutlets turned so often that it does not scorch. The least taste of burnt paper ruins the flavor of the fish, which it is the object of the cover to preserve.
Salmon in a Mould. (Very good.)
1 can preserved salmon or an equal amount of cold, left from a company dish of roast or boiled.
4 eggs beaten light.
4 table-spoonfuls butter—melted, but not hot.
½ cup fine bread-crumbs.
Season with pepper, salt and minced parsley.
Chop the fish fine, then rub it in a Wedgewood mortar, or in a bowl with the back of a silver spoon, adding the butter until it is a smooth paste. Beat the bread-crumbs into the eggs and season before working all together. Put into a buttered pudding-mould, and boil or steam for an hour.
Sauce for the Above.
1 cupful milk heated to a boil, and thickened with a table-spoonful corn-starch.
The liquor from the canned salmon, or if you have none, double the quantity of butter.
1 great spoonful of butter.
1 raw egg.
1 teaspoonful anchovy, or mushroom, or tomato catsup.
1 pinch of mace and one of cayenne.
Put the egg in last and very carefully, boil one minute to cook it, and when the pudding is turned from the mould, pour over it. Cut in slices at table.
A nice supper-dish.