THE SALMON 



garnished with salad, and the sides are decorated 

 with bottoms of artichokes filled with vegetables. It 

 is decorated with skewers of truffles and prawns, and 

 sauce Mayonnaise may be sent up as well. 



To come down from the heights of ostentatious 

 luxury to frugal housekeeping, there are many 

 ways of using up salmon for a second dressing. It 

 may be done in potato paste, with salt, cayenne, 

 white pepper and three table spoonfuls of shrimp 

 sauce or melted butter. It may be made into a 

 pudding. ' Boil three ounces of bread crumbs in a 

 third of a pint of milk till it becomes smooth, and 

 turn out to cool. Beat as many ounces of fresh 

 butter to a cream, pound half-a-pound of boiled 

 salmon to paste; beat the yolks of four, and the 

 whites of two, eggs for ten minutes. Mix well 

 together. Add a clove of garlic, a salt-spoonful of 

 salt, a salt-spoonful of anchovy sauce, half a salt- 

 spoonful of white pepper, and half a grain of cayenne. 

 Pound till the seasoning is well mixed; roll into 

 lobster shape, dredge with baked flour, and wrap in 

 foolscap paper, spread with butter. Roll in a cloth, 

 and place it in a steamer over fast boiling water for 

 thirty-five minutes. Turn it out and serve with 

 sauce.' 



Or you may souse the salmon in half a pint of 



