Baked Salmon with Cream Sauce

Ingredients

• a middle cut of salmon
• four ounces of butter
• three tablespoonfuls of boiling water
• one-half pint of cream
• one tablespoonful of chopped parsley
• one heaping tablespoonful of corn starch
• a small quantity each of pepper and salt

Method

1. 1

   Butter a large sheet of white paper and wrap the salmon in it, pinning the ends firmly.

2. 2

   Melt butter with boiling water and pour over the wrapped fish in a baking pan.

3. 3

   Cover and bake in a moderate oven for an hour.

4. 4

   Boil cream thickened with corn starch, add butter, parsley, pepper, and salt.

5. 5

   Serve salmon with half the sauce poured over it and the rest in a sauceboat.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 19. The excerpt below is the record exactly as published.

Baked Salmon with Cream Sauce. Take a middle cut of salmon; butter a large sheet of white paper and wrap the salmon in it, pinning the ends firmly together. Melt four ounces of butter by mixing with it three tablespoonfuls of boiling water. Lay the fish, wrapped in paper, in a bakingpan and pour over the butter and water. Cover and place it in a moderate oven for an hour, lifting up the cover now and then to see that the paper is not burning. Boil one-half pint of cream, thickened with one heaping tablespoonful of corn starch; add to this one ounce of butter, one tablespoonful of chopped parsley, and a small quantity each of pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.