Matelotte of Salmon

Thumbnail of Matelotte of Salmon recipe

The inferior parts of the fish suit this purpose; let them be cut into slices, and after being boiled in the usual way, dished up; pour some matelotte sauce, No. 86, over the salmon; garnish with mushrooms, quenelles, crayfish, and fried croutons of bread, and send to table.

Upon ordinary occasions these expensive adjuncts may of course be dispensed with.

No. 203