e liquid remaining in the pan over the fish,
and serve.

SALMON A LA PROVENCE

Season four salmon steaks and cook with a tablespoonful of butter
and the juice of a lemon. Add a dozen oysters, half a dozen small
shrimps, and one cupful of white stock thickened with flour and butter
cooked together. Simmer until the oysters are cooked, take from the
fire, add the yolk of an egg beaten smooth with a tablespoonful
of Sherry, and serve with triangles of fried bread.

SALMON A LA PROVENCALE

Put a large cut of salmon into a saucepan and cover with salted
and acidulated water. Add a sliced onion, a carrot, a bunch of
parsley, and salt, pepper, sweet herbs, and a pinch of allspice
to season. Cover the fish with buttered paper and cook slowly for
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an hour. Chop together a small onion, a clove of garlic, and a few
sprigs of parsley. Fry in olive-oil, add two tablespoonfuls of flour,
and cook until the flour is brown. Add two cupfuls of brown stock
and one cupful of stewed and strained tomato. Cook until thick,
stirring constantly, seasoning with red and white pepper and
lemon-juice. Remove the skin from the fish, pour the hot sauce over
it, and serve.

FILLETS OF SALMON A LA VENITIENNE

Put salmon steaks into a buttered baking-pan with fine match-like
strips of larding pork laid on each side. Season with salt, pepper,
and lemon-juice, add one cupful of white wine and cover with a
sheet of buttered paper, having a small hole in the centre. Bake
for forty minutes, basting often. Cook together one tablespoonful
each of butter and flour, add one cupful of stock, and cook until
thick, stirring constantly. Add a tablespoonful each of butter
and lemon-juice and a teaspoonful of minced parsley. Pour around
the fish and serve.

SALMON A LA WALDORF

Marinate salmon steaks for an hour in
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lemon-juice. Cover with stock, add pepper, salt and minced parsley
to season, and simmer slowly until done. Drain, thicken the sauce,
add a tablespoonful of butter, and serve separately.

SALMON MOUSSE

Rub half a pound of raw salmon to a smooth paste with water, adding
gradually a dozen chopped raw oysters, half a cupful of Tomato
Sauce and the yolks of three eggs. When smooth, fold in the stiffly
beaten whites, season with salt and pepper, and press through a
puree sieve into small buttered moulds. Put into a baking-pan,
surround with hot water, and bake for fifteen or twenty minutes
in a moderate oven. Unmould and s