Broiled Smoked Salmon
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 47. The excerpt below is the record exactly as published.
Broiled smoked salmon Paprika schnitzel with spatzel Toast Melba Gorgonzola cheese with crackers Coffee Coffee DINNER Cream of bananas Ripe California olives Fillet of bass, Nanon Chicken saute, Creole Boiled rice Escarole and chicory salad Nesselrode pudding Assorted cakes Coffee Pearl grits. To one quart of boiling water add eight ounces of pearl grits, season with salt, and boil for twenty minutes. Serve cream separate. Eggs, Meyerbeer. For each person cook two eggs on a shirred egg dish. Have the eggs very soft. Place a broiled split lamb's kidney in the center of each dish and cover with a little sauce Madere. Place two slices of truffle on top. Season well. Broiled smoked salmon. Slice the salmon about one-half inch thick, roll in olive oil, and broil. When done put on platter, cover with maitre d'hotel sauce, and garnish with quartered lemons
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