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Fish or Poissons: Tartare (Filets de saumon la Tartare)

Filets de saumon à la Tartare are fried fillets, served with Tartare sauce ; à la Ravigote, with Ravigote sauce. à la Maintenon-fillets broiled in paper cases. à la Suède-fillets baked in paper cases with tomato sauce, and garnished with cucumber, beetroot and tarragon. à la Richelieu-fillets served on a border of salmon forcemeat, masked with a purée of tomatoes, and garnished with crayfish and truffles.

Mazarine de saumon is a steamed mould of salmon forcemeat. It may be garnished with prawns, or served with Cardinal sauce. As Pain de saumon à la Russe, it is served cold with horseradish sauce. Mayonnaise de saumon. Pieces of cold salmon, with lettuce or other salad, and Mayonnaise sauce.