Ingredients:
Salmon
oil
lemon juice
salt
pepper
nutmeg
herbs

Cut a piece of salmon into fillets, marinate them in oil, lemonjuice, 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 and a dessert-spoonful of ‘New Century sauce’, warmed up in a bain- marie. Beef, Mutton, Veal and Lamb

Share