The same à la Génevoise.—Put in a saucepan a thick slice of salmon—from five to six pounds; just cover it with broth and claret wine—half of each; season with a bunch of seasonings composed of six or eight sprigs of parsley, two of thyme, two bay-leaves, two cloves, and two cloves of garlic, salt, a few slices of carrot, and a small green onion, or a shallot, if handy. Boil gently till nearly done, when add about a dozen mushrooms, and keep boiling till done; dish the fish, and put it in a warm but not hot place; mix cold, in a saucepan, four ounces of butter with about two ounces of flour; turn over it, through a strainer, the liquor in which the fish has been cooked, and set on a sharp fire; after about three minutes, during which you have stirred with a wooden spoon, add the mushrooms; stir again for about two minutes, turn over the fish, and serve warm.
The same in Salad.—Boil, as directed for fish, some thin slices of salmon, drain, and serve cold, on a napkin and on a dish.
Serve with it, and in a boat, the following: half a teaspoonful of salt, a pinch of pepper, two tablespoonfuls of vinegar, four of sweet oil, a pickled cucumber chopped fine, two hard-boiled eggs, chopped fine also, two or three anchovies, and a tablespoonful of capers; the anchovies may be chopped fine or pounded. Beat the whole well and serve.
The same in Scallops.—Cut it in round slices, about one-eighth of an inch in thickness; fry them with butter, and serve.
The pieces should be tastefully arranged on a dish, imitating a flight of stairs.
Broiled.—Cut it in rather thin slices, butter both sides with a brush; broil, and serve with a maître d'hôtel.
Shad and sheep's-head, after being baked or boiled, are served with an anchovy, caper, or tomato sauce. They are also served cold, à la vinaigrette.
Broiled.—When cleaned and prepared, salt, pepper, and butter it; broil and serve it with a maître d'hôtel.
It may be stuffed as directed for fish.