water in a moderate oven for forty-five minutes.
Serve with any preferred sauce.

SALMON ON TOAST

Reheat two cupfuls of cold salmon steaks in a cupful of Drawn-Butter
Sauce, seasoning with salt and red pepper. Take from the fire and
add one egg beaten light with three tablespoonfuls of cream. Pour
over slices of fried bread, sprinkle with minced parsley, and serve.

SALMON TIMBALES

Flake a pound of cooked salmon and rub to a paste. Season with salt,
pepper, and grated onion, add a tablespoonful of chopped almonds and
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the unbeaten whites of three eggs. Mix thoroughly and stir in one
cupful of cream whipped solid. Put into small buttered moulds, set
into boiling water, and bake for twenty minutes. Turn out and serve
with Hollandaise Sauce.

SALMON TURBOT--I

Cook together two tablespoonfuls of butter and three of flour.
Add two cupfuls of milk and cook until thick, stirring constantly.
Take from the fire, add two eggs, well beaten, a teaspoonful of
minced parsley and the juice of half a lemon. Put into a baking-pan
alternate layers of the sauce and cold flaked salmon, cover with
crumbs, dot with butter, and brown in the oven.

SALMON TURBOT--II

Cook together one tablespoonful each of butter and flour, add two
cupfuls of milk and cook until thick, stirring constantly. Take from
the fire, add two tablespoonfuls of butter, and salt and pepper to
season. Put a layer of flaked salmon into a buttered baking-dish,
spread with the sauce, and repeat until the dish is full, having
crumbs and butter on top. Bake for half an hour.

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SALMON BOX

Line a square tin mould with hot boiled rice, fill the centre with
cold boiled salmon flaked and seasoned with salt, pepper, and grated
nutmeg. Cover with rice, steam for an hour, turn out on a platter,
and serve with Egg Sauce.

SALMON WITH CUCUMBER SAUCE

Put a large cut of salmon into a buttered saucepan with salt, pepper,
a bunch of parsley, a chopped onion, and sweet herbs. Add half a
cupful of white wine and enough stock to cover. Simmer until the
fish is done and drain carefully. Strain the liquid and thicken
with flour cooked in butter. Peel and slice three small cucumbers,
parboil in salted water, drain, and fry in butter with a little
sugar. Add to the sauce with a tablespoonful of butter and the
juice of a lemon. Pour over the fish and serve.

SALMON CROQUETTES--I

Cook together one tablespoonful of butter and two tablespoonfuls
of flo