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Salmon, Fillets of, with Potatoes

Split and trim a pound or more of salmon into neat fillets, egg and bread-crumb these, and fry in hot fat till they are done enough. Drain them on a sieve before the fire. Slice some potatoes thinly; blanch them in boiling water, drain and fry them in hot fat till they are soft without being browned. Arrange the fillets in a circle on a dish, put the fried potatoes in the centre, and send lobster sauce to table in a tureen. Time to fry the fillets, eight to fifteen minutes, according to thickness.