Then decorate the border
of the dish with aspic jelly, and in the centre put some stoned
Spanish olives stuffed with anchovy butter, truffles, mushrooms in
oil, and crayfish tails.
No. 69. Salmone alla Santa Fiorentina (Salmon)
Ingredients: Salmon, eggs, mayonnaise, parsley, flour.
Marinate a piece of boiled salmon for an hour; take out the bone
and cut the fish into fillets, wipe them, roll them in flour and
dip them in eggs beaten up or in mayonnaise sauce, and fry them a
good colour. Arrange in a circle on the dish, garnish with fried
parsley, and serve with Dutch or mayonnaise sauce. Any fillets of
fish may be cooked in this manner.
No. 70. Salmone alla Francesca (Salmon)
Ingredients: Salmon, butter, onions, parsley, salt, pepper,
nutmeg, stock, Chablis, Espagnole sauce (No.1) mushrooms, anchovy
butter, lemon.
Put a firm piece of salmon in a stewpan with one and a half ounces
of butter, an onion cut up, a teaspoonful of chopped parsley
(blanched), salt, pepper, very little nutmeg, a cup of stock, and a
glass of Chablis.
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