dinner
Broiled Salmon Steak
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
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 260. The excerpt below is the record exactly as published.
Broiled salmon steak, anchovy buttef Boiled eggs Olivette potatoes Maryland beaten biscuits Breaded lamb chops, Milanaise Pickled beets German apple cake Coffee DINNER Seapuit oysters on shell Consomme royal Skatefish au beurre noir Potatoes nature Roast top sirloin of beef, forestiere Yorkshire pudding Chiffonnade salad Fancy ice cream Assorted cakes Coffee Stuffed eggs with crab meat. Cut in two some hard-boiled eggs and re- move the yolks. Fill the whites with fine-chopped crab meat mixed with a very thick mayonnaise. Chop the yolks and mix with a little chopped parsley, and sprinkle over the eggs. Serve very cold. Broiled salmon steak. Cut a slice of salmon about one inch thick, salt, pepper, dip in oil and broil. Serve on platter with maitre d'hotel sauce, and garnish with quartered lemons and parsley in branches
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.