No. 244 Saumon en matelote Saxone.
Boil a small salmon as in the last article, and dish without a napkin; have ready some small legs of lobster, bend them at the joints and stick the ends into the back of the salmon, from head to tail, make the sauce as for turbot à la poissonière (No. 212), and pour over the fish, then have ready some fillets of sole (cut in strips as fine as white-bait,) nicely bread-crumbed and fried in lard, with which garnish your fish.