240. Saumon à la Mazarine.
Boil the salmon in slices, as previously; dish it without a napkin, and pour a Mazarine sauce over them (see Turbot à la Mazarine, No. 207.)
No. 241. Saumon à la Hollandaise.
Boil the salmon as before; if in slices, dish them without a napkin, and pour the sauce over them; if a whole salmon serve it in a boat. (See Turbot à la Hollandaise, No. 206.)
No. 242. Saumon à la Cardinal.
Stuff the belly of the salmon with forcemeat of fish (No. 124) and braise as directed for John Dorée à l’Orléannaise (No. 228); when done dish it without a napkin, and cover it with a mazarine sauce (No. 207), sprinkle truffles and gherkins cut in diamonds over it.
No. 243. Saumon à l’Amiral.
Truss a small salmon in the form of the letter S, and boil it as previously; dish it without a napkin, and have ready the following sauce: peel four large onions, cut them in slices, and put them into a stewpan with six tablespoonfuls of salad oil; fry them a light brown colour, then pour off the oil, and add two glasses of port wine, three cloves, one blade of mace, a sprig of thyme, a bay-leaf, one teaspoonful of salt, two of sugar, twenty spoonfuls of brown sauce (No. 1), and six of brown gravy (No. 135); reduce it over a sharp fire a quarter of an hour, rub it through a tammie, and place it again in a stewpan; boil it again a short time, and finish with one ounce of anchovy butter (No. 78), and two spoonfuls of Harvey sauce; then place a border of mashed potatoes round the fish, upon which dish a border of quenelles of whiting (No. 124); and upon every other quenelle stick a prawn, pour the sauce over the fish, and a mazarine sauce over the quenelles; serve very hot.
No. 244. Saumon en matelote Saxone.
Boil a small salmon as in the last article, and dish without a napkin; have ready some small legs of lobster, bend them at the joints and stick the ends into the back of the salmon, from head to tail, make the sauce as for turbot à la poissonière (No. 212), and pour over the fish, then have ready some fillets of sole (cut in strips as fine as white-bait,) nicely bread-crumbed and fried in lard, with which garnish your fish.