pescatariannut-freesoy-free
Boiled Salmon, St. Germain
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
541Calories
27 gProtein
80 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories541 kcal
Protein27 g
Carbohydrates80 g
Fiber4.9 g
Sugars7.3 g
Total Fat12 g
Saturated Fat2.4 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat4.4 g
Cholesterol34 mg
Sodium875 mg
Potassium529 mg
Calcium222 mg
Iron5.8 mg
Magnesium66 mg
Phosphorus313 mg
Zinc2 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A28 mcg
Vitamin E0.1 mg
Vitamin K7.3 mcg
Vitamin B60.6 mg
Vitamin B122.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate132 mcg
Choline18 mg
Caffeine0 mg
Water59 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 163. The excerpt below is the record exactly as published.
season with pepper and a very little salt. Scramble in the usual manner. Steak Tartare. Cut one pound of tenderloin steak very fine, season with salt and pepper, and form in two oval shaped pats. In the center on top lay the yolk of a raw egg. Garnish with two lettuce leaves filled with fine-chopped white onions and some sliced pickles; and two leaves filled with capers and chopped parsley. Serve raw. Consomme Sicilienne. Roll out very thin a noodle paste, and cut in lozenge shapes about one inch long. Boil in salt water for about ten minutes, cool off in fresh cold water, and serve in hot consomme. Serve grated Par- mesan cheese separate. Boiled salmon, St. Germain. Cut two slices of salmon about one and one-half inches thick, roll in butter, season with salt and pepper, roll in fresh bread crumbs, and broil slowly. When done place on a platter, and garnish with Parisian potatoes. Serve sauce Bearnaise
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