l the steaks slowly in salted and acidulated water to cover
or in court-bouillon seasoned with wine. Serve with Hollandaise
Sauce.

BOILED SALMON STEAKS--III

Cook the steaks in water to cover and add a celery root, a small
bunch of parsley, salt and pepper to season, and a tablespoonful
of vinegar. Strain the liquid, thicken with a tablespoonful each
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of butter and flour cooked together, pour over the fish, and serve.

BOILED SALMON A LA PIQUANT

Boil slices of salmon in court-bouillon seasoned with wine. Drain,
garnish with parsley, and serve with Piquant Sauce.

BOILED SALMON A LA WALDORF

Boil a large piece of salmon in salted and acidulated water, seasoned
with herbs and spice. Drain and keep warm. Add two cupfuls of the
liquid in which the fish was cooked, one wineglassful of white
wine, and two anchovies rubbed to a paste. Boil for fifteen minutes,
then add in small bits a tablespoonful of butter. Serve the sauce
separately.

SALMON WITH OYSTER SAUCE

Boil two pounds of fresh salmon in salted and acidulated water
to cover, with a chopped onion, two cloves, eight pepper-corns,
and a small bunch of parsley. Drain, and serve with Oyster Sauce.

SALMON CUTLETS WITH OYSTER SAUCE

Boil large slices of salmon in salted water
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until done. Fry a small onion, chopped, in oil, add four dozen
oysters, cut small, two tablespoonfuls of flour, the liquor drained
from the oysters, two teaspoonfuls of sugar, and pepper, salt,
and anchovy essence to season. When thick, take from the fire,
add the beaten yolks of four eggs, and reheat but do not boil.
Pour the sauce into a platter, and cool. Lay the slices of salmon
on the sauce, brush with egg, sprinkle with crumbs and brown in
the oven.

SALMON A LA SUPREME

Boil a salmon in court-bouillon with wine, drain, cool, skin, and
serve with Tartar Sauce.

MAYONNAISE OF SALMON

Cook fresh salmon in a court-bouillon, drain, cool, skin, and serve
with Mayonnaise.

SALMON PUDDING

Flake the fish, add half the quantity of bread crumbs, a tablespoonful
of melted butter, a teaspoonful of onion juice, and pepper and
salt to season. Beat two eggs light with two tablespoonfuls of
cream, mix with the fish, put into a buttered mould and boil for
an hour and a half. Serve with a Cream Sauce seasoned with
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lemon-juice and anchovy paste.

BAKED SALMON--I

Put four salmon steaks into a buttered saucepan with two cupfuls
each of white wine and