Fillets of Salmon A L'Indienne

Procure a pound and a half of salmon from the tail end (that part being cheapest); divide the fish from the backbone by running or slipping the edge of the knife along the side of the spine; and when this is effected, remove the skin in like manner; cut the fish into neat squares or heart-shaped pieces, about a quarter of an inch thick; dip these fillets in some beaten egg; drain and roll them in some fine bread-crumbs; fry them of a light-fawn colour in some lard previously made very hot for the purpose; and when done, dish them up neatly and pour over them some Indian sauce, No. 73, and sprinkle over the fillets some finely shred peel of the green mountain gherkins, to be had of Crosse and Blackwell, Soho-square.