No. 239 Saumon en matelote Marinière.
Rub two or three large slices of salmon with oil, and dip them in flour; then put them on a gridiron over a moderate fire; when one side is done turn them carefully, and when the bone will leave easily, they are done; dish them without a napkin, and pour a matelote sauce (No. 62) over them.
240. Saumon à la Mazarine.
Boil the salmon in slices, as previously; dish it without a napkin, and pour a Mazarine sauce over them (see Turbot à la Mazarine, No. 207.)