Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

put two tablespoonfuls of vinegar in the frying-pan and over the fire, give one boil, and pour also over the fish. Frying the parsley and boiling the vinegar cannot be done too fast, as the fish must be served very warm. The warmer it is served, the better it is. _Salmon_, _sturgeon_, and _white-fish_, after being baked or boiled, may be served with a caper, and also with a _Mayonnaise_ sauce. They may also be served in _court bouillon_, like bass. They are broiled whole, or in slices, and served with a _maître d'hôtel_ or a caper sauce. _The same in Fricandeau._--Cut the fish in slices about half an inch thick, and place them in a saucepan with slices of fat salt pork, carrots and onions under them; set on a good fire; ten minutes after, add a little broth, just enough to cover the bottom of the pan; after about five minutes, turn the slices over; finish the cooking and serve with the gravy strained over the fish, or with a tomato-sauce. _The same in Papillotes._--Fry slices of salmon with a little butter, and until of a golden color; take them from the fire. While they are frying, mix well together parsley chopped fine, salt, pepper, melted butter, grated nutmeg, and a little lemon-juice; spread some of the mixture on both sides of the slices of fish, envelop them in buttered or oiled paper; broil, and serve them hot. Some mushrooms or truffles, or both, and chopped, may be added to the mixture. _The same à la Génevoise._--Put in a saucepan a thick slice of salmon--from five to six pounds; just cover it with broth and claret wine--half of each; season with a bunch of seasonings composed of six or eight sprigs of parsley, two of thyme, two bay-leaves, two cloves, and two cloves of garlic, salt, a few slices of carrot, and a small green onion, or a shallot, if handy. Boil gently till nearly done, when add about a dozen mushrooms, and keep boiling till done; dish the fish, and put it in a warm but not