Prepare Creamed Salmon according to [Page 302]
directions given in the recipe for Baked Creamed Salmon, seasoning with salt, pepper and lemon-juice. Put into b.u.t.tered sh.e.l.ls or individual dishes with alternate layers of cooked mushrooms. Sprinkle with crumbs and grated cheese, dot with b.u.t.ter and brown in the oven.
DEVILLED SALMON
Prepare Creamed Salmon according to directions given for Baked Creamed Salmon, adding half a cupful of Worcestershire Sauce and the juice of a lemon. Fill individual dishes or a large baking-dish, sprinkle with crumbs, dot with b.u.t.ter, and brown in the oven.
BANKED SALMON
Reheat a can of salmon in a Cream Sauce. Arrange on a platter and put around it a border of mashed potatoes. Sprinkle with crumbs, dot with b.u.t.ter, and brown in the oven.
PRESSED SALMON
Mix together two beaten eggs, a tablespoonful of b.u.t.ter, two cupfuls of bread crumbs, a can of salmon, flaked, and salt and pepper to [Page 303]
season, turn into a b.u.t.tered mould, steam for half an hour, and serve cold with Mayonnaise or Tartar Sauce.
MOULDED SALMON
Free a pint can of salmon from fat, skin, and bone and flake the fish with a silver fork. Add salt and pepper to season, half a cupful of cracker crumbs, two tablespoonfuls of b.u.t.ter melted, and three eggs beaten separately, mix thoroughly, put into a b.u.t.tered mould and steam for an hour. Serve with Drawn-b.u.t.ter Sauce to which chopped olives and capers have been added.
SALMON IN GREEN PEPPERS
Prepare Creamed Salmon according to directions given for Baked Creamed Salmon. Cut slices from the tops of sweet green peppers, remove the seeds and fibre, fill with the prepared salmon, sprinkle with crumbs, dot with b.u.t.ter, put into a pan of hot water and bake for twenty or thirty minutes.
SALMON EN Ca.s.sEROLE
Chop a large onion and fry it in b.u.t.ter. Add a cupful of bread crumbs and one and one half cupfuls of milk. Bring to the boil, [Page 304]
add salt and pepper to season, a flaked can of salmon, and two eggs well beaten. Pour into a b.u.t.tered ca.s.serole, dot with b.u.t.ter, and bake brown. Sprinkle with minced parsley and serve.
BROILED SMOKED SALMON--I
Soak for twelve hours, changing the water three times. Drain, wipe dry, dip in olive-oil and vinegar, and broil. Serve with a garnish of lemon and parsley.
BROILED SMOKED SALMON--II
Cut into narrow strips, parboil for ten minutes, drain, cover with cold water, let stand for fifteen minutes, wipe dry, and broil.
Season with red pepper and lemon-juice and serve with b.u.t.tered toast.
BROILED SMOKED SALMON--III
Cut smoked salmon into strips and broil carefully. Pour over it melted b.u.t.ter and lemon-juice, sprinkle with minced parsley, and serve.
BROILED SMOKED SALMON--IV
Parboil slices of smoked salmon for twenty minutes, drain, cool, rub with flour, broil carefully, and serve with any preferred sauce.
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BROILED SMOKED SALMON--V
Wash thoroughly and soak for a few hours very salt. Cover with warm water, simmer for fifteen or twenty minutes, drain, wipe dry, rub with b.u.t.ter, and broil.
BROILED SALMON a LA MAiTRE D"HoTEL
Soak the smoked salmon for an hour in cold water, then drain and wipe dry. Brush with melted b.u.t.ter and broil carefully. Serve with Maitre d"Hotel Sauce.
SMOKED SALMON
Cut it into thin slices, warm it up in a little olive-oil, strain the oil when it is warmed, add to it lemon-juice and minced parsley, pour over the fish, and serve.
BROILED KIPPERED SALMON
Cut the salmon into strips, wrap in b.u.t.tered paper, and broil carefully over a clear fire. Remove the paper and serve.
FRIED KIPPERED SALMON
Soak slices of kippered salmon in olive-oil for several hours. Drain off the oil and fry the salmon slices in it. Serve with melted b.u.t.ter [Page 306]
and lemon-juice.
BROILED SALT SALMON
Soak the fish for thirty-six hours in cold water, changing the water often. Drain, wipe dry, rub with melted b.u.t.ter, broil, and serve with Egg Sauce.
BOILED SALT SALMON
Soak the fish over night, drain, rinse, and simmer for fifteen or twenty minutes. Season with pepper and b.u.t.ter and garnish with parsley.
PICKLED SALT SALMON
Prepare according to directions given for Pickled Salmon, soaking the salt fish for twelve hours before cooking.
SALT SALMON IN PAPILLOTES
Cut the fish into strips, soak for an hour in cold water, drain, and dry. Season with pepper and wrap each piece in tough, well-b.u.t.tered paper, twisting the ends. Broil carefully over clear coals, unwrap and serve with any preferred sauce.
P.S. This is an insignificant fraction of what we really know about salmon. We are saving the rest for a Piscatorial Encyclopedia.
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FOURTEEN WAYS TO COOK SALMON-TROUT
FRIED SALMON-TROUT CUTLETS
Cut cutlets from a large salmon-trout, dip in seasoned crumbs, and saute in hot fat. Serve with Cream Sauce.
BOILED SALMON-TROUT--I
Wrap the prepared and cleaned fish in mosquito netting, tie firmly, cover with cold salted water, bring to the boil and boil slowly until done. Serve with any preferred sauce.