[785—BROILED SALMON]
Cut the salmon to be grilled in slices from one inch to one and one-half inches thick. Season with table-salt, sprinkle with melted butter or oil, and grill it for the first part on a rather brisk fire, taking care to moderate the latter towards the close of the operation. Allow about twenty-five minutes for the grilling of a slice of salmon one and one-half inches thick. Butter à la Maître d’Hôtel, anchovy butter, and devilled sauce Escoffier are the most usual adjuncts to grilled salmon.
[786—SAUMON A LA MEUNIÈRE]
Having cut the salmon into moderately thick slices, season these, dredge them slightly, and cook them in the frying-pan with very hot clarified butter.
It is important that the salmon be set and that the cooking be rapid.
Serve it in either of the two ways indicated above (No. [778]).
Various Ways of Preparing Salmon
In addition to the three methods of serving salmon described above, and those cold preparations with which I shall deal later, the fish in question lends itself to a whole host of dressings which are of the greatest utility in the varying of menus. The principles of these dressings I shall now give.
[787—CADGERÉE OF SALMON]
Prepare one lb. of cooked salmon, cleared of bones and skin, and cut into small pieces; four hard-boiled eggs cut into [269] ]dice; one lb. of well-cooked pilaff rice; and three-quarters pint of Béchamel flavoured with curry.