No. 245. Saumon à la Beyrout.
Broil two slices, of salmon in oiled paper over a moderate fire; when they are done peel the skin from the edge and lay them on a dish without a napkin; have ready the following sauce: put one tablespoonful of chopped onions in a stewpan with one ditto of Chili vinegar, one of common vinegar, two ditto of Harvey sauce, two ditto mushroom catsup, and twenty tablespoonfuls of melted butter; let it reduce till it adheres to the back of the spoon, then add two tablespoonfuls of essence of anchovy and a small quantity of sugar, pour it over the fish and serve very hot.
No. 246. Saumon à la Pêcheuse.
Take a slice of thick salmon and make an incision upon each side, cutting it to the bone, put plenty of salt and chopped onions upon it and rub it well in, then oil a sheet of white paper, lay the salmon on it, fold the paper over and crimp it at the edges to keep the steam from escaping, put it on a gridiron over a slow fire, and when done serve it in the paper with pats of butter separate; the person that serves this dish at table should open the paper and place two pats of butter on each slice; it requires to be eaten very hot.
No. 247. Saumon à l’Ecillière.
Boil three large slices of salmon, place them upon a dish, then have ready the following sauce: put a teaspoonful of chopped onions into a stewpan, with a very small quantity of salad oil, pass it over a moderate fire three or four minutes, but keep them quite white, then cut in small dice the tender part of four dozen of oysters, put them in the stewpan with the onions, stir them over the fire till the oysters are warmed through, then add half a tablespoonful of flour, (mix all well together,) two tablespoonfuls of oyster sauce (No. 69), half a teaspoonful of salt, and two ditto of sugar, with a little cayenne pepper and essence of anchovies, place it again over the fire, keeping it stirred, and when it has boiled two minutes stir in the yolks of four eggs very quickly, keep it over the fire another half minute till it begins to set, then pour it on a dish and when cold spread it upon the slices of salmon, then egg and bread-crumb over, and put in a warm oven twenty minutes, salamander of a good colour, dish them without a napkin, and pour a lobster sauce (No. 68) with oysters in it round them.
No. 248. Saumon à la Crème d’Anchois.
Boil two slices of salmon, dish without a napkin, and pour the sauce over them (see Turbot à la crème d’anchois, No. 213).
No. 249. Saumon au gratin à la Provençale.
Should you have any salmon left from a previous dinner it is very good served in this manner (for description, see Turbot au gratin à la provençale, No. 215.)