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.
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