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Salmon Cutlets with Oyster Sauce

Cut three large slices from the middle of a salmon, and boil them in salted water. Put one teaspoonful of chopped onions in a saucepan with a small quantity of oil and toss them over the fire for a few minutes, but do not color. Cut four dozen oysters into small pieces, put them in with the onions, and stir them over the fire until well warmed through; then mix in two tablespoonfuls of flour, one-half tea-cupful of oyster liquor, two teaspoonfuls of sugar, a little essence of anchovies, and one pinch of salt and cayenne pepper; stir the above ingredients over the fire, let them boil for a few minutes, stir in quickly the beaten yolks of four eggs, and keep it on the fire for a minute or two longer. Pour the sauce on a dish and leave it until cold. Put the slices of salmon on the sauce, brush them over with beaten egg, and sprinkle breadcrumbs over them; brown them in a hot oven, garnish round with oysters, pour some lobster sauce over the fish and serve. Fillets of Salmon, Parisian Style Cut some slices of salmon into small fillets, place them in a buttered sautepan; sprinkle a small quantity of pepper and salt over, baste them with clarified butter, and cover with a round of buttered paper; saute them over a clear fire. Fix a croustade on a hot dish, fill it with oysters and picked shrimps that have been mixed in Hollandaise sauce, with the addition of some chopped parsley; arrange the fillets around the croustade, garnish with parsley, pour some of the sauce over and serve.

Fillets of Salmon with Ravigote Sauce Cut some fillets of salmon into small, equal-sized pieces, put them into a saucepan with the juice of half a lemon, a small quantity of chopped parsley, clarified butter, pepper and salt. Fry them over a slow fire, turning them when done on one side and cook the other. Drain the fillets, arrange them in a circle on a hot dish, pour some ravigote sauce in the center, and serve without delay.