Cdtelettes de Saumon a la Danoise
From The new century cookery book, 1901
Serves 5
Serve the sauce separately.
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 161. The excerpt below is the record exactly as published.
Cdtelettes de Saumon a la Danoise {Salmon Cutlets with Banish Sauce). — Procure about 2£ lb. of middle cut of a small 214 THE NEW CENTURY COOKERY BOOK salmon, have this cut into half-inch-thick slices. Cut each slice in two lengthways, trim neatly into cutlet shapes, season each with pepper and salt, and spread a little anchovy paste on each side of the cutlets ; dip them in flour and brush over with beaten egg, then cover with bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.