Cotelettes de Saumon d I’Indienne (Salmon Cutlets)

Ingredients

• 2 to 2½ lbs. middle cut of salmon
• 2 oz. butter
• about ½ pint of piccalilli or mixed pickles
• 1 gill Indian sauce
• 1 egg
• a few small lobster claws
• bread-crumbs
• pepper and salt

Method

1. 1

   Slit salmon down the back, remove bone and skin, and cut into pieces.

2. 2

   Season with pepper and salt, egg and crumb each cutlet twice.

3. 3

   Melt butter in a saute-pan, fry cutlets briskly on both sides.

4. 4

   Drain on paper, insert lobster claws, dish in a circle on mashed potatoes.

5. 5

   Heat piccalilli cut into strips and pour around cutlets, serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 160. The excerpt below is the record exactly as published.

Cotelettes de Saumon d I’Indienne (Salmon Cutlets). — 2 to 2| lbs. middle cut of salmon, 2 oz. butter, about \pint of piccalilli or mixed pickles, 1 gill Indian sauce (No. 261), 1 egg, a few small lobster claws, bread-crumbs, pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.