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Salmon en Matelote

Wash and truss a small salmon in the shape of the letter S, and boil it in salted water. When cooked, drain it, put it on a hot dish, bend some legs of lobster at the joints, and stick the ends in the back of the salmon from head to tail. Have prepared the following sauce: Put six tablespoonfuls of butter in one and one-half breakfast cupfuls of butter sauce, stir it over the fire until it is hot, then stir in quickly two eggs that have been beaten with a small quantity of lemon juice, and pepper and salt to taste. Pour the sauce over the fish, garnish it with small strips of fillets of sole that have been dipped in beaten egg and breadcrumbs and fried, and serve. Salmon, Maitre d'Hotel Squeeze a small quantity of lemon juice over some slices of salmon, and leave them for a short time. When ready cover each slice with chopped fennel and parsley, put the fish in a saucepan, cover it with broth that has been thickened with flour and water, and let it simmer gently until cooked. Place the salmon on a hot dish, and serve it with maitre d'hotel sauce.