Salmon Salad Salade De Saumon

Take one and a half to two pounds of cold boiled salmon, free it from skin and bone and pick it into nice flaky pieces, season it well with salad oil, tarragon and chilli vinegar, a little raw dry mustard and mignonette pepper. Take the best parts from a nice, fresh, crisp, well-washed lettuce and a root of chicory, add to it two finely-chopped eschalots, a dessertspoonful of French capers, six boned Christiania anchovies cut up into little dice shapes, one peeled and sliced cucumber, and then mix up in a basin with a wooden spoon a quarter-pint of salad oil, two tablespoon-fuls of thick cream, two raw yolks of eggs, a dessertspoonful of French mustard, a pinch of castor sugar, and half a gill of tarragon vinegar; mix up well together, and arrange a layer on an entree or flat dish, then place on this a layer of the salmon, then another of the salad, and so on, until the dish is full; garnish round the dish with prettily stamped-out slices of beetroot and cucumber, hard-boiled yolk of egg that is sprinkled with lobster coral or coralline pepper; place here and there an olive farced with anchovies and some cooked or prepared prawns ; serve for dinner, luncheon, or ball suppers. The above quantities are sufficient for eight to ten people.

Skate In Salad A La Venise Raie En Salade A La Venise

Put a pound of nice fresh skate on a baking-tin, season it with the juice of a lemon, a little salt and coralline pepper, add a wineglassful of white wine and two ounces of butter, cover over with a buttered paper, and stand the tin in another tin containing boiling water and cook the fish in a moderate oven for about eighteen minutes. When cooked take up, pick the fish from the bone, pour over it the liquor in which it was cooked, and set it aside till cold; then sprinkle over it some finely-chopped eschalot, French gherkin shredded, some finely-chopped raw green parsley, a little coralline pepper, four hard-boiled eggs cut in dice shapes, half a pound of cooked Salsifies (vol. i. p. 90) cut up in small pieces, six sardines that have been freed from skin and bone and rubbed through a sieve; mix all together with two raw yolks of eggs, a wineglassful of tarragon vinegar and a quarter-pint of stiffly-whipped cream. Dish up in a pile, sprinkle over it a little lobster coral, and serve in the fish course for dinner or luncheon.

Little Coquilles A La Mondaine Petites Coquilles A Ia Mondaine

Lightly butter some little china or plated coquille shells, and line them with a puree of game about an eighth of an inch thick; then arrange the mushrooms, as prepared below, and raw bearded oysters alternately in the shells, and by means of a forcing bag and pipe mask them over with the Masking sauce for coquilles (see recipe); then with another forcing bag and large rose pipe cover them with whipped eggs, and place the shells on a baking-tin; sprinkle them with browned bread-crumbs, and bake in a quick oven for twelve to fifteen minutes, when they should be a nice golden colour. Dish up on a dish-paper on an entree dish, and serve one to each person for dinner or luncheon.