the fillets and
serve.

No. 67. Salmone alla giardiniera (Salmon)

Ingredients: Salmon, forcemeat of fish, vegetables, butter, Bechamel,
and Espagnole sauce.

Prepare the fillets as above (No. 66), and put on each a layer of
white forcemeat of fish. Cook a macedoine of vegetables separately, and
garnish each fillet with some of it, then cook them in a covered stewpan
Put a crouton of bread in an entree dish and garnish it with cooked
peas, mixed with Bechamel sauce (No. 3), stock, and butter. Around this
place the fillets of fish, leaving the centre with the peas uncovered.
Pour some rich Espagnole sauce (No. 1) round the fillets and serve.

No. 68. Salmone alla Farnese (Salmon)

Ingredients: Salmon, oil, lemon juice, thyme, salt, pepper, nutmeg,
mayonnaise sauce, lobster butter, gelatine, Velute sauce, olives,
anchovy butter, white truffles, mushrooms in oil, crayfish.

Boil a piece of salmon, and when cold cut it into fillets and marinate
them for two hours in oil, lemon juice, salt, thyme pepper, and nutmeg.
Then make a good mayonnaise and add to it some lobster butter mixed with
a little dissolved gelatine and Velute sauce (No. 2). Wipe the fillets
and arrange them in a circle on a dish, and pour the mayonnaise over
them. Then decorate the border of the dish with aspic jelly, and in
the centre put some stoned Spanish olives stuffed with anchovy butter,
truffles, mushrooms in oil, and crayfish tails.

No. 69. Salmone alla Santa Fiorentina (Salmon)

Ingredients: Salmon, eggs, mayonnaise, parsley, flour.

Marinate a piece of boiled salmon for an hour; take out the bone and
cut the fish into fillets, wipe them, roll them in flour and dip them
in eggs beaten up or in mayonnaise sauce, and fry them a good colour.
Arrange in a circle on the dish, garnish with fried parsley, and serve
with Dutch or mayonnaise sauce. Any fillets of fish may be cooked in
this manner.

No. 70. Salmone alla Francesca (Salmon)

Ingredients: Salmon, butter, onions, parsley, salt, pepper, nutmeg,
stock, Chablis, Espagnole sauce (No.1) mushrooms, anchovy butter, lemon.

Put a firm piece of salmon in a stewpan with one and a half ounces of
butter, an onion cut up, a teaspoonful of chopped parsley (blanched),
salt, pepper, very little nutmeg, a cup of stock, and a glass of
Chablis. Cook for half an hour over a hot fire, turn the salmon
occasionally, and if it gets dry, add a cup of Espagnole sauce. Let
it boil