Entrée of Salmon.
Make white paper cases, and put a little sweet oil at the bottom of each. Cut into pieces some fresh salmon, pepper and salt them, and put them into the cases; then set them over a fire on a baking plate and in a stewpan covered over, with a fire at top and bottom. When broiled enough, serve them up with poached eggs on the top of the salmon, and anchovie sauce in a boat.
Entrée of Smelts, &c.
Clean, turn round, and fry of a good colour, some fresh smelts; then three parts boil a slice of fresh crimped cod cut two inches thick; pull it into flakes, have ready some benshamelle, whisk it with the yolks of two eggs, add the flakes of the cod, season with salt and lemon juice to the palate, and simmer the fish over a slow stove till done. Serve it up with the fried smelts round the dish, and a few over the stew.
Entrée of Mackarel.
Split them down the back, season with pepper and salt, and lay a sprig of fennel in them. Broil them gently, and when served up, the fennel to be taken out, and a mixture of fresh butter, chopped parsley, green onions, pepper, salt, and plenty of lemon juice to be put in its stead.
Mackarel the German way.
Split them down the back and season with pepper and salt; broil them, and serve them up with the following sauce in a boat:—pick and wash fennel, parsley, mint, thyme, and green onions, a small quantity of each. Boil them tender in a little veal broth; then chop and add to them some fresh butter, the liquor, a grated nutmeg, the juice of half a lemon, a little cayenne pepper and salt. Let it boil, and make it of a proper thickness with flour and water.
Olios, or a Spanish Dish.