Add two tablespoonfuls of flour
to the butter, in which the fish is cooked, and brown. Add two
cupfuls of stock and cook until thick, stirring constantly. Take
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from the fire, add a tablespoonful of butter, a teaspoonful of
minced parsley, and the juice of a lemon. Pour over the fish and
serve.

SALMON A LA GENOISE

Boil a small fresh salmon in salted and acidulated water to cover,
drain, and skin. Arrange on a serving-dish and keep warm. Chop
fine a small slice of ham, a slice of carrot, a small stalk of
celery, an onion, a parsley root, and three or four shallots. Add
a sprig of thyme, a bay-leaf, a blade of mace, and two cloves. Fry
in butter, add two tablespoonfuls of flour and cook until brown.
Add two cupfuls of Claret and cook until thick, stirring constantly.
Add half a cupful of beef stock, bring to the boil, and strain
through a sieve. Reheat, add a tablespoonful of butter, and minced
parsley, lemon-juice, grated nutmeg, and anchovy essence to season.
Pour around the fish and serve.

SALMON A L'ITALIENNE

Flake cold salmon fine with a silver fork and mix with an equal
quantity of cold cooked spaghetti cut fine. Reheat in a Cream Sauce,
add a few capers and serve very hot.

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SALMON STEAKS A LA MARINIERE

Marinate salmon steaks in seasoned oil, drain, and broil. Cover
with small boiled onions and cooked oysters. Pour over a sauce
made according to directions given in the recipe for Salmon a la
Genoise, and serve.

SALMON A LA MARSEILLES

Boil a small salmon in salted and acidulated water. Skin and put
on a serving-dish. Spread over it some very thick Cream Sauce,
sprinkle with crumbs, brush with beaten egg, cover with crumbs
again, sprinkle with salt, pepper, and grated nutmeg, and brown
in the oven. Serve with a sauce made of equal parts of white wine
and stock, thickened with butter and flour cooked together.

SALMON A LA MARYLAND

Prepare and clean a small salmon and simmer in salted water until
done. Prepare a Drawn-Butter Sauce and add to it half a cupful
of butter. When the butter is melted, take from the fire and add
quickly two eggs beaten with the juice of half a lemon. Pour the
sauce over the fish and serve.

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SALMON A LA NAPLES

Fry salmon steaks in butter, seasoning with salt, pepper, and grated
nutmeg. When half cooked, add half a cupful of white wine to the
butter, cover, and simmer slowly until done. Cover the salmon with
cooked oysters, pour th