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.