Red Snapper a la Princess

Remove the skin from fillets of fish and cut them up into half inch thick slices; pare these into ovals, three and a half inches long by two and a quarter wide, season with salt and pepper. Lay on each oval a bed of mushroom puree (No. 722), and cover the whole with quenelle forcemeat (No. 90). Egg the surfaces, bestrew with bread-crumbs and a little parmesan, then set them in a lightly buttered sautoir; place this in the oven and when the fish is done, serve it with a separate princess sauce (No. 528).

SALMON (Saumon).

The salmon is a large fish, its weight reaching thirty pounds. The body is covered with scales, the meat is tender, thick, red colored and delicate, of an exquisite taste, but very difficult to digest. No fish has more than two pectorals, or two ventrals; may have several anals, and several dorsals; none, unless deformed or monstrous, has more than one caudal.