Salmon A La Creole Recipe

Clean and scale a small salmon, stuff with one-half a loaf of stale

bread moistened with hot water, seasoned with one-fourth a cup of

butter, salt and pepper to taste, and one-half a cup of capers. Mix all

well, and bind with one beaten egg. Place the salmon on the rack of a

baking-pan in a very hot oven, cover with thin slices of bacon, and let

cook until done. Serve on a bed of chopped fresh mushrooms, cooked in a

little bouillon, and garnish the dish with small fresh tomatoes.

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