No. 71 Fillets of Salmon in Papiliotte
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.