Salmon a la Tartare

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The slices of salmon are to be grilled as in the foregoing case; and when done, placed on a dish neatly overlapping each other.

Some Tartar sauce, No. 38, or Prince of Wales sauce, No. 81, must be previously poured into the dish, and elegantly garnished round with Indian pickles, anchovies, olives, capers, and gherkins.

No. 202