*Lemon soles may be used in any of the above-named dishes.
No. 65. Salmone alla Genovese (Salmon)
Ingredients: Salmon, Genoese sauce (No. 5), butter, lemon.
Boil a bit of salmon, drain it, take off the skin, and mask it with a Genoese sauce, to which add a spoonful of the water in which the salmon has been boiled, and at the last add a pat of fresh butter and a squeeze of lemon juice.
No. 66. Salmone alla Perigo (Salmon)
Ingredients: Salmon, forcemeat of fish, truffles, butter, Madeira, croutons of bread, crayfish tails, anchovy butter.
Cut a bit of salmon into well shaped fillets, and marinate them in lemon juice and a bunch of herbs for two hours, wipe them, put a layer of forcemeat of fish over each, and decorate them with slices of truffle. When put them into a well-buttered saute-pan with half a cup of stock and a glass of Madeira or Marsala, cover with buttered paper, and put them into a moderate oven for twenty minutes. Arrange the fillets in a circle on croutons of bread, garnish the centre with crayfish tails and with truffles cut into dice, a quarter of a pint of Velute sauce (No. 2), and half a teaspoonful of anchovy butter. Glaze the fillets and serve.
No. 67. Salmone alla giardiniera (Salmon)
Ingredients: Salmon, forcemeat of fish, vegetables, butter, Bechamel, and Espagnole sauce.
Prepare the fillets as above (No. 66), and put on each a layer of white forcemeat of fish. Cook a macedoine of vegetables separately, and garnish each fillet with some of it, then cook them in a covered stewpan Put a crouton of bread in an entree dish and garnish it with cooked peas, mixed with Bechamel sauce (No. 3), stock, and butter. Around this place the fillets of fish, leaving the centre with the peas uncovered. Pour some rich Espagnole sauce (No. 1) round the fillets and serve.
No. 68. Salmone alla Farnese (Salmon)
Ingredients: Salmon, oil, lemon juice, thyme, salt, pepper, nutmeg, mayonnaise sauce, lobster butter, gelatine, Velute sauce, olives, anchovy butter, white truffles, mushrooms in oil, crayfish.
Boil a piece of salmon, and when cold cut it into fillets and marinate them for two hours in oil, lemon juice, salt, thyme pepper, and nutmeg. Then make a good mayonnaise and add to it some lobster butter mixed with a little dissolved gelatine and Velute sauce (No. 2). Wipe the fillets and arrange them in a circle on a dish, and pour the mayonnaise over them. Then decorate the border of the dish with aspic jelly, and in the centre put some stoned Spanish olives stuffed with anchovy butter, truffles, mushrooms in oil, and crayfish tails.
No. 69. Salmone alla Santa Fiorentina (Salmon)
Ingredients: Salmon, eggs, mayonnaise, parsley, flour.
Marinate a piece of boiled salmon for an hour; take out the bone and cut the fish into fillets, wipe them, roll them in flour and dip them in eggs beaten up or in mayonnaise sauce, and fry them a good colour. Arrange in a circle on the dish, garnish with fried parsley, and serve with Dutch or mayonnaise sauce. Any fillets of fish may be cooked in this manner.
No. 70. Salmone alla Francesca (Salmon)
Ingredients: Salmon, butter, onions, parsley, salt, pepper, nutmeg, stock, Chablis, Espagnole sauce (No.1) mushrooms, anchovy butter, lemon.
Put a firm piece of salmon in a stewpan with one and a half ounces of butter, an onion cut up, a teaspoonful of chopped parsley (blanched), salt, pepper, very little nutmeg, a cup of stock, and a glass of Chablis. Cook for half an hour over a hot fire, turn the salmon occasionally, and if it gets dry, add a cup of Espagnole sauce. Let it boil until sufficiently cooked, and then put it on a dish. Into the sauce put four mushrooms cooked in white sauce, half a teaspoonful of anchovy butter and a little lemon juice. Pour the sauce over the salmon and serve.
No. 71. Fillets of Salmon in Papiliotte
Ingredients: Salmon, oil, lemon juice, salt, pepper, nutmeg, herbs.
Cut a piece of salmon into fillets, marinate them in oil, lemon juice, salt, pepper, nutmeg, and herbs for two hours.