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SALMON, BOILED (a la Marechal)

When the fish is cleaned, strew salt on both sides of it; two hours after, perfectly wash, drain, and lay it upon a fish-strainer well buttered; put it into the kettle with a good and well-seasoned mirepoix, moistened with three bottles of champagne. Place it over a quick fire, and when it boils throw the liquor well upon the fish; cover, and put it into a slow oven to simmer. Every twenty minutes see that the boiling is slow and regular, and mask the fish with the mirepoix; give it an hour and a half's boiling; then take it up, cover it with butter made lukewarm and mixed with eight yolks of eggs passed through a tamis. Strew over it bread-crumbs mixed with one-fourth of their quantity of Parmesan cheese, grated, pressing them on the salmon with the blade of a knife, and scattering drops of melted butter upon them, and give the whole a fine colour in the oven. Dish without disarranging its surface, and surround it with a RAGOUT FINANCIERE with a part of the same served in a sauce-boat.