Salmon a la Chambord

Put a large middle cut of salmon into a saucepan with sliced carrots and onions, a bunch of parsley, two tablespoonfuls of butter and two cupfuls each of white wine and white stock. Season with salt and pepper-corns, cover, and simmer slowly for an hour. Take up the fish carefully and keep warm. Strain the liquid and thicken with flour cooked brown in butter. Add half a cupful of stewed and strained tomatoes, the juice of a lemon, two tablespoonfuls of butter, and a teaspoonful of anchovy essence. Pour over the fish and serve.

Salmon Recipes: Salmon Timbale in White Sauce

1 can salmon
1 cupful soft bread crumbs
1 1/2 teaspoonfuls chopped parsley
1/2 teaspoonful salt
Pepper
1 or 2 eggs
1 tablespoonful lemon juice
1/4 to 1/2 cupful milk

Mix all the ingredients thoroughly, adding enough milk to moisten. Pour into buttered timbale molds or into one bowl. Place on a rack in a pan, surround with hot water, and cover. Bake in the oven or cook on top of the range until the fish mixture is firm and is heated thoroughly. Turn out, and serve with White Sauce (below) to which chopped parsley has been added.

White Sauce
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2 tablespoonfuls flour
1 1/2 tablespoonfuls salmon oil
1/2 teaspoonful salt
White pepper
1/2 cupful milk
1/2 cupful vegetable stock

For the White Sauce, use the oil drained from the salmon. Heat the oil; when it bubbles, add the flour and salt, mixing thoroughly. Add a small portion of the milk and stock. Heat and stir continually until it thickens. Add another portion of the milk and stock and proceed as before. Continue until all the milk has been added. The sauce is sufficiently cooked when it reaches the boiling point after the last quantity of milk and stock has been added.

Peas in White Sauce make a pleasing addition to Salmon Timbale.

Salmon Steaks with Claret Sauce

Put four salmon 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 (red wine). 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.

Baked Creamed Salmon

Cook together two tablespoonfuls of butter and two of flour, add two cupfuls of milk or cream, and cook until thick, stirring constantly. Add salt, pepper and minced parsley to season, and a can of flaked salmon. Reheat and arrange in a baking-dish with alternate layers of crumbs and butter, having crumbs and butter on top. Bake in the oven until brown.

Salmon Recipes: Escalloped Salmon

1 large can salmon
½ doz. soda crackers
2 cups thin white sauce
Salt, pepper
1 hard-boiled egg

Alternate layers of the salmon and the crumbled crackers in a well-greased baking dish, sprinkling each layer with salt, pepper, the finely chopped hard-boiled egg, and bits of butter or butter substitute, moistening with the white sauce. Finish with a layer of the fish, sprinkling it with the cracker crumbs dotted with butter. Bake in a moderate oven for 30 minutes, or until the top is well browned.

Pickled Salmon

Version 1: Boil large fresh pieces of salmon in salted and acidulated water to cover. Bring to the boil one quart of vinegar, six blades of mace, half a dozen white peppers, half a dozen cloves, a teaspoonful of made mustard, two tablespoonfuls of sugar, and a cupful of water in which the fish was boiled. Let the fish cool in the water, then put it in an earthen jar, pour the boiling liquid over, and let stand for a day or two before using.

Version 2: Cut the fish into large pieces and cook until done in salted and acidulated water. Drain, cool, and skin. Put into a preserving-kettle two quarts of vinegar, one cupful of boiling water, four blades of mace, two tablespoonfuls of sugar, a dozen cloves, two tablespoonfuls of mustard seed, an onion sliced, a dozen pepper-corns, one small red pepper, two bay-leaves, and a teaspoonful of celery seed. Bring to the boil, put in the fish, boil up once and cool. Let stand for two or three days before using.

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 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.