How to Cook Fish

by Myrtle Reed

FRIED SALMON CUTLETS—III

Rub cold boiled salmon smooth with one-third the quantity of mashed potatoes. Season with salt, pepper, and pounded mace. Shape into cutlets, dip in egg and crumbs and fry in deep fat. Serve with any preferred sauce.

SALMON CUTLETS À L'ANGLAISE

Cut slices of salmon in the shape of cutlets, season with salt and pepper and fry in butter. Drain and serve with Ravigote Sauce.

SALMON À LA LYONS

Fry slices of salmon in butter with pepper and salt to season. Serve with a Hollandaise Sauce to which cooked oysters, cooked shrimps, and minced parsley have been added.

SALMON CUTLETS WITH MILANAISE SAUCE

Cut slices of salmon into small pieces, dip into white wine and wrap in buttered paper, fastening securely. Fry carefully in butter, remove the papers, garnish with parsley, and serve with Milanaise Sauce.

FILLETS OF SALMON À L'ORLY

Cut fresh salmon into small pieces, remove the skin, and marinate for an hour in lemon-juice seasoned with salt and pepper. Drain, dip in egg and crumbs, fry in deep fat, and serve with Tomato Sauce.