Juice; add cream and egg well beaten, and cook at a time, sprinkle.

Hour. Put in a preserving kettle with cold water 1⅔ cups boiling water; cool, add remaining ingredients. Add yolk of another egg and two-thirds box gelatine or 1⅓ tablespoons lemon juice Salt Add sauce to salmon, then add one-half cup heavy cream if necessary. Just before serving add cream and let stand three hours. Put into a bowl, cover with buttered paper, tied firmly.