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

mashed potatoes round the fish, upon which dish a border of quenelles of whiting (No. 124); and upon every other quenelle stick a prawn, pour the sauce over the fish, and a mazarine sauce over the quenelles; serve very hot. No. 244. _Saumon en matelote Saxone._ Boil a small salmon as in the last article, and dish without a napkin; have ready some small legs of lobster, bend them at the joints and stick the ends into the back of the salmon, from head to tail, make the sauce as for turbot à la poissonière (No. 212), and pour over the fish, then have ready some fillets of sole (cut in strips as fine as white-bait,) nicely bread-crumbed and fried in lard, with which garnish your fish. No. 245. _Saumon à la Beyrout._ Broil two slices, of salmon in oiled paper over a moderate fire; when they are done peel the skin from the edge and lay them on a dish without a napkin; have ready the following sauce: put one tablespoonful of chopped onions in a stewpan with one ditto of Chili vinegar, one of common vinegar, two ditto of Harvey sauce, two ditto mushroom catsup, and twenty tablespoonfuls of melted butter; let it reduce till it adheres to the back of the spoon, then add two tablespoonfuls of essence of anchovy and a small quantity of sugar, pour it over the fish and serve very hot. No. 246. _Saumon à la Pêcheuse._ Take a slice of thick salmon and make an incision upon each side, cutting it to the bone, put plenty of salt and chopped onions upon it and rub it well in, then oil a sheet of white paper, lay the salmon on it, fold the paper over and crimp it at the edges to keep the steam from escaping, put it on a gridiron over a slow fire, and when done serve it in the paper with pats of butter separate; the person that serves this dish at table should open the paper and place two pats of butter on each slice; it requires to