784—Boiled Salmon

Boiled salmon, whether whole or sliced, should be cooked in court-bouillon in accordance with directions given at the beginning of the chapter (No. 776, The Boiling of Fish in Salted Water). All fish sauces are suited to it, but more especially the following, viz.:—Hollandaise sauce, Mousseline sauce, Melted butter, Shrimp sauce, Nantua sauce, Cardinal sauce, &c.

Crimped salmon admits of precisely the same sauces.