f a cupful
of hot water and half a cupful of white wine. Sprinkle with salt,
paprika, and grated nutmeg. Cover with raw oysters and crumbs fried
in butter. Bake for twenty minutes. Take up the fish carefully.
Cook together one tablespoonful each of butter and flour, add the
liquor from the pan and a teaspoonful of anchovy paste. Cook until
thick, stirring constantly, pour around the fish, and serve.

SALMON A LA WINDSOR

Season salmon steaks with salt and pepper,
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dip in egg and crumbs, put into a buttered baking-pan, and bake
quickly. Serve with any preferred sauce.

STUFFED SALMON

Clean, bone, and parboil a small salmon. Rub the inside with salt,
pepper, and grated nutmeg. Stuff with chopped oysters, minced parsley,
and seasoned crumbs. Fold together, put into a buttered baking-dish,
and bake for half an hour, basting with its own dripping.

SALMON STEAKS A LA FLAMANDE

Sprinkle a buttered dripping-pan with chopped onion, and season
with pepper and salt. Lay salmon steaks on top, brush with the yolk
of a beaten egg, cover with a layer of chopped onion and parsley,
season with salt, red pepper, lemon-juice, and dots of butter, and
bake for half an hour.

SALMON EN PAPILLOTES

Use six small salmon steaks. Season with salt and pepper. Butter
sheets of white paper a little larger than the steaks and lay on
each one a thin slice of lean boiled ham. Cook together in butter
a chopped onion, a handful of chopped mushrooms, a minced bean
of garlic, and a tablespoonful of minced parsley.
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Spread a thin layer on the ham, lay a slice of salmon upon it,
spread with the cooked vegetables, cover with another slice of
ham, put another piece of oiled paper over, and fold carefully at
the edges. Bake in a moderate oven for fifteen or twenty minutes,
and serve in the papers.

FILLETS OF SALMON EN PAPILLOTES

Cut salmon steaks into fillets, dip into melted butter and lemon-juice,
fold in buttered paper, and bake for half an hour in a slow oven.
Serve in the papers and pass Hollandaise Sauce.

SALMON CUTLETS EN PAPILLOTES

Cut slices of salmon into cutlets. Beat together three tablespoonfuls
of olive-oil, the yolk of an egg, a teaspoonful of minced onion and
a tablespoonful of chopped parsley. Sprinkle the fish with salt
and pepper, spread the mixture over, fold each piece in buttered
paper, fastening securely, and bake for half an hour. Serve in the
papers.

FRIED SALMON--I

Cut slices of salm