216 THE SALMON 



Vbidienne, as in curry, there is, of course, the objec- 

 tion that the tropical heat of the ingredients burns 

 the edge off the flavour, yet somehow the essential 

 essences struggle through ; they do not when the 

 fish is smothered in mace and other spices. 'Cut 

 the fish into neat squares, about a quarter of an inch 

 thick : dip in beaten eggs and roll in bread crumbs : 

 fry to a light brown in lard, previously made very hot 

 for the purpose, and then serve up with Indian sauce, 

 sprinkling the fillets with shred green gherkins.' The 

 Indian dressing is made of half a pint of tomato- 

 sauce, a dessert spoonful of curry paste, with a little 

 anchovy. The Dutch sauce is simple : ' Make 

 some butter sauce rather thin : stir in the yolk of an 

 egg, lemon juice, pepper and salt : add a little 

 cream : beat all together with a whisk and heat.' It 

 must not be boiled after the egg is added, as in that 

 case it would curdle. 



This is a good direction for Mayonnaise sauce. 

 ' Boil five eggs for twelve minutes, and when cold 

 pound the yolks to powder. Mix a saltspoonful of 

 salt, a teaspoonful of flour of mustard, and a quarter 

 of a grain of cayenne, beat the yolks of two fresh eggs 

 and stir in till smooth, then add, drop by drop, seven 

 spoonfuls of the finest salad oil, three teaspoonfuls 

 of Tarragon vinegar, and three table spoonfuls of 



