The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

sauce with it. (See Nos. 68 and 73.) No. 239. _Saumon en matelote Marinière._ Rub two or three large slices of salmon with oil, and dip them in flour; then put them on a gridiron over a moderate fire; when one side is done turn them carefully, and when the bone will leave easily, they are done; dish them without a napkin, and pour a matelote sauce (No. 62) over them. 240. _Saumon à la Mazarine._ Boil the salmon in slices, as previously; dish it without a napkin, and pour a Mazarine sauce over them (see Turbot à la Mazarine, No. 207.) No. 241. _Saumon à la Hollandaise._ Boil the salmon as before; if in slices, dish them without a napkin, and pour the sauce over them; if a whole salmon serve it in a boat. (See Turbot à la Hollandaise, No. 206.) No. 242. _Saumon à la Cardinal._ Stuff the belly of the salmon with forcemeat of fish (No. 124) and braise as directed for John Dorée à l’Orléannaise (No. 228); when done dish it without a napkin, and cover it with a mazarine sauce (No. 207), sprinkle truffles and gherkins cut in diamonds over it. No. 243. _Saumon à l’Amiral._ Truss a small salmon in the form of the letter S, and boil it as previously; dish it without a napkin, and have ready the following sauce: peel four large onions, cut them in slices, and put them into a stewpan with six tablespoonfuls of salad oil; fry them a light brown colour, then pour off the oil, and add two glasses of port wine, three cloves, one blade of mace, a sprig of thyme, a bay-leaf, one teaspoonful of salt, two of sugar, twenty spoonfuls of brown sauce (No. 1), and six of brown gravy (No. 135); reduce it over a sharp fire a quarter of an hour, rub it through a tammie, and place it again in a stewpan; boil it again a short time, and finish with one ounce of anchovy butter (No. 78), and two spoonfuls of Harvey sauce; then place a border of