Note 238 — INDEX

No. 238. Salmon Cutlets, Herb Sauce.—Cut the salmon in slices an inch thick and about three inches square, or of a diamond shape. Chop fine half a dozen button onions, a little parsley and thyme, add pepper, salt and a dash of mace or nutmeg. Put these ingredients in saucepan with a little water and a glass of wine; heat for about five minutes. Put all in a suitable dish for baking, on top put the cutlets, cover and bake half an hour, basting freely from time to time with the liquid. When done, arrange the fish on a hot platter, add another glass of wine to the gravy, with the juice of a lemon and pour all over the fish and serve. Half a dozen mushrooms chopped and put in with the herbs will be found an improvement.