Method.—Cut the triscuits across in halves, soak them for 3 or 4 minutes in salad-oil, then drain well, and sprinkle liberally with salt, pepper and cayenne. Toast the triscuits on both sides, cover them with thin slices of smoked salmon, and add a layer of devilled butter. Place them in a hot oven for a few minutes, then serve.
Time.—About 15 minutes. Average Cost, for smoked salmon, 3s. 6d. per lb.
611.—SALMON STEAKS. (Fr.—Tranche de Saumon.)
These may be enclosed in an oiled or buttered paper, and either grilled or fried in hot butter in a sauté-pan. Or they may be coated with egg and breadbcrumbs and fried. Serve with sliced cucumber and a suitable sauce.
612.—SALMON, TIMBALES OF. (Fr.—Petites timbales de Saumon.)
Ingredients.—¾ of a lb. of cooked salmon, ½ a pint of Mayonnaise sauce, stiffened with ¾ of a gill of well-reduced aspic, 1 gill of plain aspic jelly for lining, tarragon and chervil leaves, 1 large truffle, ice.
Method.—Line 6 to 8 small oblong or square moulds (timbale or zéphire [oval] shape) with dissolved aspic jelly, decorate with the herb leaves and truffle, and, when set, coat with a layer of prepared Mayonnaise. Flake the fish, season with Mayonnaise, and add the remainder of the truffles, chopped coarsely. Fill up the moulds 3 parts full with dressed salmon, finish filling with some Mayonnaise and aspic. Put the moulds to set upon the ice, turn out, dish up, garnish with small green salad and chopped aspic, then serve.
Time.—¼ hour. Average Cost, 2s. 6d. to 3s. Sufficient for 6 persons. Seasonable at any time.
613.—SALT FISH WITH CREAM. (Fr.—Morue à la Crême.)
Ingredients.—3 or 4 lb. of salt cod-fish of average size, 1 pint of water, 1 pint of milk, 1½ ozs. of flour, 1½ ozs. of butter, pepper.
Method.—Divide the fish into very small fillets, put them into a stewpan with the water and milk, and simmer for ½ an hour. Knead the flour and butter to a smooth paste, put it into the saucepan in very small pieces, and simmer for about 10 minutes, or until the liaison (or thickening) of butter and flour becomes smoothly mixed with the liquid. Add pepper to taste, and serve.
Time.—40 minutes. Average Cost, sauce, 3½d.; cod from 4d. to 1s per lb. Sufficient for 8 or 10 persons. Seasonable during Lent.