Salmon Kebabs

This is a good example of the newly developed hors d’oeuvres (literally, “outside of the work”) – simple little side dishes served between the soup and the roast.

Cut the salmon in squares the thickness of a thumb, marinate them with a little oil, two raw egg yolks, salt, pepper, parsley, scallion, shallots, all chopped, coat them with breadcrumbs, broil and serve with remoulade in a sauceboat.