erve with any preferred sauce.

SALMON MOUSSE A LA MARTINOT

Pound to a pulp with a little water, half a pound of raw salmon,
and add the well-beaten whites of two eggs. Cook together one
tablespoonful each of butter and flour, add a cupful of milk, and
cook until thick, stirring constantly. Season with salt, red and
white pepper, grated onion, and mushroom essence. Take from the
fire, and add the yolks of three eggs beaten smooth with two
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tablespoonfuls of cream. Cool the sauce, and when cold mix it with
the fish. Fold in carefully one cupful of whipped cream and fill a
buttered mould with the fish. Put the mould in a pan of hot water
and bake in a moderate oven for half an hour.

For the sauce, cook together for ten minutes a tablespoonful each
of butter and flour, a teaspoonful each of chopped onion, salt,
and sugar, and half a can of tomatoes. Rub through a sieve, and
add the yolks of four eggs beaten smooth with a tablespoonful of
cream and a grating of nutmeg. Take from the fire and add two
tablespoonfuls of butter in small bits. Return to the fire, and
add a little lemon-juice or tarragon vinegar. Strain, and add a
little whipped cream.

SALMON STEAKS WITH CLARET SAUCE

Put four steaks into a buttered saucepan with salt, pepper, and
grated nutmeg to season, add a bunch of parsley, a teaspoonful
of mixed sweet herbs, a chopped onion, and two cupfuls of Claret.
Cover with a buttered paper, simmer until done, and drain. Strain
the sauce, thicken with flour cooked brown in butter, skim, add
two tablespoonfuls of butter and the juice of a lemon; pour over
the fish and serve.

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SALMON MAYONNAISE WITH CUCUMBERS

Steam salmon steaks until tender, remove the skin, and cool. Cover
with thinly sliced cucumbers, mask with Mayonnaise, and serve with
a border of lettuce leaves and sliced hard-boiled eggs.

CREAMED SALMON ON TOAST

Reheat a cupful of cold flaked salmon, either fresh or canned, in
Cream Sauce. Take from the fire, add one egg beaten smooth with
half a cupful of cream, pour over buttered toast, and serve.

CURRIED SALMON

Chop a Spanish onion, fry it in butter, and add a tablespoonful
of curry powder mixed with a teaspoonful of flour. Add two cupfuls
of stock and cook until thick, stirring constantly. Add cold cooked
salmon, cut into small pieces, and reheat. Serve in a border of
boiled rice.

CHARTREUSE OF SALMON

Wash a cupful of rice in several waters, drain and parboil