warm. Strain the liquid, skim
the fat, and thicken with butter and flour cooked together until
brown. Add a tablespoonful of butter, seasoned with lemon-juice
and anchovy essence, pour over the fish, and serve.

SALMON A L'ADMIRAL

Fry in butter two chopped onions, two parsley roots, a bunch of
chopped parsley with a sprig of thyme, a broken bay-leaf, a
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clove, and three small chopped carrots. Add one cupful of white
wine, put a small cleaned salmon into a buttered baking-dish, spread
the vegetables over, cover, and cook until tender, basting with the
drippings or with hot water if needed. Take out the fish, strain the
liquid, add to it a cupful of cream and thicken with a tablespoonful
each of butter and flour cooked together. Pour it around the fish
and garnish with lemon and parsley.

SALMON A LA BORDEAUX

Clean a small salmon, stuff with seasoned crumbs and oysters, and
put into a fish-kettle with two tablespoonfuls of butter, two onions
sliced, a bunch of parsley, and salt, pepper, and grated nutmeg
to season. Add two cupfuls each of stock, water, and white wine.
Cover the fish with buttered paper and simmer for an hour. Drain the
fish and keep warm. Prepare a sauce according to directions given
in the recipe for Salmon a la Genoise, using the liquid strained
from the fish.

SALMON A LA CANDACE

Put a large cut of salmon on the drainer in a fish-kettle and cover
it with a small slice of raw ham. Add two cupfuls of Rhine wine,
a quart of stock, and a bunch of parsley. Cover with buttered paper,
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simmer for an hour, drain, and remove the skin. Strain the liquid,
thicken with flour cooked brown in butter, add a tablespoonful of
butter, cayenne, and lemon-juice to season. Bring to the boil, pour
over the fish, and serve.

SALMON A LA CHAMBORD

Put a large middle cut of salmon into a saucepan with sliced carrots
and onions, a bunch of parsley, two tablespoonfuls of butter and
two cupfuls each of white wine and white stock. Season with salt
and pepper-corns, cover, and simmer slowly for an hour. Take up
the fish carefully and keep warm. Strain the liquid and thicken
with flour cooked brown in butter. Add half a cupful of stewed
and strained tomatoes, the juice of a lemon, two tablespoonfuls
of butter, and a teaspoonful of anchovy essence. Pour over the
fish and serve.

SALMON A L'ESPAGNOLE

Cut fresh salmon in small pieces suitable for serving, and fry
in butter. Drain and keep warm.