Salmon à la Genevese


A fashionable mode of serving salmon at the present day is to divide the larger portion of the body into three equal parts; to boil them in water, or in a marinade; and to serve them dished in a line, but not dose together, and covered with a rich Genevese sauce It appears to us that the skin should be stripped from any fish over which the sauce is poured, but in this cue it is not customary.