Cutlets of Cooked Salmon
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
For a different method, add boiling water around the cutlets and simmer in the oven until firm.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 81. The excerpt below is the record exactly as published.
Cutlets of Cooked Salmon.— Take the same quantities as in the last recipe, and proceed in the same way. When the cream has been added to the Salmon and eggs well beaten together, butter a dozen cutlet moulds, fill them with the mixture, tapping them on the table to make it fill the moulds properly, and smoothing the surfaces with a palette- knife dipped in hot water. Lay the cutlets in a wide saute-pan or baking-dish upon a sheet of white paper folded in four, pom- hot water about an inch deep, set it on the fire, let it just boil, and then at once reduce to very gentle simmering, keeping the lid of the pan on. The cutlets will be poached in about thirty-five minutes. Have ready on a dish a mound of mashed potato well sloped outwards. Turn out the cutlets, arrange them round the mound after masking them with sauce verte. For this, thicken half a pint of fish broth, colour it a pale green with spinach colouring, reduce till it coats the spoon well, and finish with a little minced chervil, parsley, and tarragon, and a squeeze of lemon-juice. Bunches of watercress
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Cook this with the app: pantry check, scaling, and the assistant.