Page:Meier - The Art of German Cooking and Baking.djvu/138

 yolk of egg into the boiled yolks, adding the oil a few drops at a time, also the lemon juice, vinegar and the other ingredients. It must be thick. The dressing is poured over the salad and slightly mixed with a wooden spoon. Garnish the salad with hard boiled eggs and green lettuce leaves.


 * 2½ lbs. of salmon

Salt

¼ cup melted butter

1 tbsp. of finely sliced onion

1 bunch of parsley

⅛ lb. of butter for frying

2 tbsps. of lemon juice

Preparation: The salmon is cut into 3 to 3 slices, cleaned, washed and dried well. Brush the slices with the ¼ cup of melted butter, salt and put on the lemon juice, onion slices and parsley. Cover the dish and put on the stove for one hour but do not fry. After one hour, put into a broiler, broil for 10 to 15 minutes, basting with butter and turning frequently. You can also fry them in a buttered pan. Serve in a hot dish, garnish with lemon slices and parsley and serve with a tomato or olive gravy, or a cold, sour gravy.


 * 3½ lbs. of salmon-trout

Water enough to cover the fish

Salt

¾ pt. of vinegar

10 pepper-corns

2 cloves

1 bay-leaf

½ onion, sliced

Preparation: The fish is cleaned and washed. The water with all ingredients in it is brought to boil, the fish placed into it in a swimming position, cooked 10 minutes and served on a hot platter. A fish or egg gravy may be served with it.


 * 3½ lbs. of trout

Salt, flour

1 beaten egg

¼ lb. of butter

Preparation: The fish is dressed, washed, dried, salted inside and outside, dipped into the beaten egg and then into flour. The butter is heated in a pan, the fish fried in it to a light brown color and a butter gravy served with it.