SALMONE ALLA GIARDINIERA (SALMON)

Ingredients: Salmon, forcemeat of fish, vegetables, butter, Bechamel, and Espagnole sauce.

Prepare the fillets as above, and put on each a layer of white forcemeat of fish. Cook a macedoine of vegetables separately, and garnish each fillet with some of it, then cook them in a covered stewpan Put a crouton of bread in an entree dish and garnish it with cooked peas, mixed with Bechamel sauce , stock, and butter. Around this place the fillets of fish, leaving the centre with the peas uncovered. Pour some rich Espagnole sauce round the fillets and serve.