A recipe for making pressed salmon – Mix together two beaten eggs, a tablespoonful of butter, two cupfuls of bread crumbs, a can of salmon, flaked, and salt and pepper to season, turn into a buttered mould, steam for half an hour, and serve cold with Mayonnaise or Tartar Sauce.
A recipe for making mayonnaise especially for salmon – Rub the yolks of two hard-boiled eggs to a powder, then add eight tablespoons of cream very gradually to them, also white pepper, a pinch of salt and a mere suspicion of cayenne pepper. Lastly add two tablespoons of white vinegar. It is very important that …
A recipe for making fried salmon iii – Sprinkle salmon steaks with salt and flour, brush with the beaten yolk of an egg and fry in hot olive-oil. Drain, garnish with fried parsley, and serve.
A recipe for making fried salmon – Wrap slices of salmon in oiled paper, fastening firmly, and fry in deep fat. Drain carefully and serve in the paper.
A recipe for making fillets of salmon venitienne – Put salmon steaks into a buttered baking-pan with fine match-like strips of larding pork laid on each side. Season with salt, pepper, and lemon-juice, add one cupful of white wine and cover with a sheet of buttered paper, having a small hole in the centre. Bake …
A recipe for making caviar and salmon sandwiches – Take a piece of rye bread, cut round (with a biscuit cutter), spread with mustard; put some caviar in centre of the bread, strips of smoked salmon around the caviar and strips of pickle around the salmon.
A recipe for making 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.
A recipe for making broiled salmon steaks – Marinate the steaks for an hour in oil and lemon-juice, seasoning with salt and pepper. Broil carefully and serve with any preferred sauce.
A recipe for making broiled salmon steaks ii – Sprinkle with pepper and salt, dredge with flour, and broil, basting with melted butter as required. Spread with melted butter, or with Maitre d’Hotel Sauce.
A recipe for making broiled salmon – Take three pounds of the tail part of the salmon, let it stand for six hours in a marinade of oil and lemon-juice, with minced parsley, two bay-leaves and a sprig of thyme. Drain and broil. Serve with Maitre d’Hotel Sauce to which a teaspoonful of chopped chives …