Broiled Salmon
From A guide to modern cookery, 1909
Serves 2
Serve with butter 4 la Maitre d’Hoétel, anchovy butter, or devilled sauce Escoffer.
Presented as published in 1909. 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
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 155. The excerpt below is the record exactly as published.
BROILED SALMON Cut the salmon to be grilled in slices from one inch to one and one-half inches thick. Season with table-salt, sprinkle with melted butter or oil
Cook this with the app: pantry check, scaling, and the assistant.