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Fillets of Fish En Mayonaise

1. The kinds of fish that will fall apart in flakes, such as salmon, turbot, halibut, redfish, and fresh cod may be made in salads in the same ways as lobsters, shrimps and oysters, already directed. But table sauces, ketchups, soy, and essence of anchovies, can be added to the dressings according to taste.

Of India soy Savarin says: "It seems likely the Roman garum was a foreign sauce; perhaps even the 'soy' which we get from India, and which is known to be got by the fermentation of a mixture of fish and mushrooms." 2. Fillets of fish are the whole sides freed from bones and skin. For individual dishes cut these into smaller fillets, about the size of fingers. Lay them to steep a while in oil, vinegar, pepper and salt, and dish on a bed of chopped celery. Then over each fillet pour a spoonful of mayonaise. 3. For a mayonaise of fillets of soles or brook trout: Skin the fish before cooking, and likewise split down the back and take the bones out. Roll the boned fish up in finger shape and lay them close together in a pan. Pour in some broth with a dash of vinegar, salt, white pepper, a piece of onion and some parsley. Cover with a bright flat lid, put buttered paper over that and cook in the oven 20 or 30 minutes. There should be little or no liquor left in the pan. Put a small weight on the lid to press the fillets, and set them away to get cold.

When to be made in mayonaise trim the ends off. Moisten the fillets with oil and vinegar in a bowl, and build them up, if for a large dish, around a conical pile of chopped celery or lettuce and pour the dressing over all. Garnish with lemons.