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No 71 Fillets of Salmon in Papiliotte

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: Salmon, oil, lemon juice, salt, pepper, nutmeg,
herbs.
Cut a piece of salmon into fillets, marinate them in oil, lemon
juice, salt, pepper, nutmeg, and herbs for two hours. Wipe and put
them into paper souffle cases with a little oil, butter, and herbs.
Cook them on a gridiron, and serve with a sauce piquante made in
the following manner: Half a pint of rich Espagnole sauce (No. 1)
and a dessert-spoonful of New Century sauce, warmed up in a bain-
marie.
Can be obtained at Messrs Lazenby's, Wigmoree Street, W.
Beef, Mutton, Veal, Lamb, &C.











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