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

be eaten very hot. No. 247. _Saumon à l’Ecillière._ Boil three large slices of salmon, place them upon a dish, then have ready the following sauce: put a teaspoonful of chopped onions into a stewpan, with a very small quantity of salad oil, pass it over a moderate fire three or four minutes, but keep them quite white, then cut in small dice the tender part of four dozen of oysters, put them in the stewpan with the onions, stir them over the fire till the oysters are warmed through, then add half a tablespoonful of flour, (mix all well together,) two tablespoonfuls of oyster sauce (No. 69), half a teaspoonful of salt, and two ditto of sugar, with a little cayenne pepper and essence of anchovies, place it again over the fire, keeping it stirred, and when it has boiled two minutes stir in the yolks of four eggs very quickly, keep it over the fire another half minute till it begins to set, then pour it on a dish and when cold spread it upon the slices of salmon, then egg and bread-crumb over, and put in a warm oven twenty minutes, salamander of a good colour, dish them without a napkin, and pour a lobster sauce (No. 68) with oysters in it round them. No. 248. _Saumon à la Crème d’Anchois._ Boil two slices of salmon, dish without a napkin, and pour the sauce over them (see Turbot à la crème d’anchois, No. 213). No. 249. _Saumon au gratin à la Provençale._ Should you have any salmon left from a previous dinner it is very good served in this manner (for description, see Turbot au gratin à la provençale, No. 215.) No. 250. _Saumon à la Crème (gratiné)._ Proceed as for Turbot (No. 211). Many of my readers will probably make some remarks and think it singular that so many different fishes are served with the same sauces, but I must here observe that each fish brings with it its own flavour; and again, it is not to be supposed that any cook would send two different