on into small pieces and put into a saucepan with
pepper, salt, minced parsley, and lemon-juice to season. Add
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sufficient butter and fry carefully. Serve with Ravigote or any
preferred sauce.

FRIED SALMON--II

Wrap slices of salmon in oiled paper, fastening firmly, and fry
in deep fat. Drain carefully and serve in the paper.

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.

FRIED SALMON STEAKS

Dredge the steaks with seasoned flour or dip into egg and seasoned
crumbs and fry.

FRIED SALMON CUTLETS--I

Steam salmon steaks, cool, cut into fillets, dip in egg and crumbs,
fry in deep fat, and serve with Tartar or Hollandaise Sauce.

FRIED SALMON CUTLETS--II

Prepare very thick Cream Sauce and mix with it cold cooked salmon
cut fine. Season with red pepper, salt, and lemon-juice and let
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cool. Shape into cutlets, dip into beaten egg, then in crumbs, and
fry in deep fat.

FRIED SALMON CUTLETS--III

Rub cold boiled salmon smooth with one-third the quantity of mashed
potatoes. Season with salt, pepper, and pounded mace. Shape into
cutlets, dip in egg and crumbs and fry in deep fat. Serve with
any preferred sauce.

SALMON CUTLETS A L'ANGLAISE

Cut slices of salmon in the shape of cutlets, season with salt
and pepper and fry in butter. Drain and serve with Ravigote Sauce.

SALMON A LA LYONS

Fry slices of salmon in butter with pepper and salt to season. Serve
with a Hollandaise Sauce to which cooked oysters, cooked shrimps,
and minced parsley have been added.

SALMON CUTLETS WITH MILANAISE SAUCE

Cut slices of salmon into small pieces, dip into white wine and
wrap in buttered paper, fastening securely. Fry carefully in butter,
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remove the papers, garnish with parsley, and serve with Milanaise
Sauce.

FILLETS OF SALMON A L'ORLY

Cut fresh salmon into small pieces, remove the skin, and marinate
for an hour in lemon-juice seasoned with salt and pepper. Drain,
dip in egg and crumbs, fry in deep fat, and serve with Tomato Sauce.

SALMON A L'ALLEMANDE

Put a large middle cut of salmon into a saucepan, with a sliced
carrot, a large onion, a bunch of parsley, salt and pepper to season,
half a cupful of butter, two cupfuls of Claret, and enough stock
to cover. Cover with buttered paper and cook slowly for an hour.
Take up the fish carefully and keep