Entree Of Salmon

Make while paper cases, and put a little sweet oil at the bottom of each. Cut into pieces some fresh salmon, pepper and salt them, and put them into the cases; then set them over a fire on a baking plate and in a stewpan covered over, with a fire at top and bottom. When broiled enough, serve them up with poached eggs on the top of the salmon, and anchovie sauce in a boat.

Entree Of Fresh Salmon And Capers

Cut four thin slices fresh salmon; have ready a mixture of parsley, thyme, basil and eschallots, a small quantity of each chopped very fine, and a little sweet oil, and yolks of two eggs, cayenne pepper and salt; dip the slices of fish into it separately, afterwards strew them with fine breadcrumbs; put them into boiling lard, fry them of a good colour, drain them dry, serve them up with a sauce round them made with cullis and some capers chopped.

Dryed Salmon With Porched Eggs

Take four thin slices of salmon, soak them in milk three hours, then wipe them dry, broil them over a clear fire; when done serve them up on fried or toasted bread, and eight porched eggs over the salmon, and a sauce made with a little essence of veal, cream, and yolk of eggs, to be put round the toasts,