Cutlets of Salmon a la Maitre d'Hotel

Ingredients

• slices of salmon
• some clarified dripping or butter
• pepper and salt

Method

1. 1

   Cut salmon into chop shapes.

2. 2

   Sauté in clarified dripping or butter with seasoning.

3. 3

   Drain and serve in a pyramid.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 88. The excerpt below is the record exactly as published.

pepper and salt, and having rolled it firmly up and bandaged it, bake it with vinegar and butter ; or simmer it in vinegar and water. Serve with melted butter and anchov}^ sauce. The liquor in which the collar was boiled or baked may be boiled up with salt, vinegar, and a few bay-leaves, and poured over the fish to preserve it. 5. To Roll Salmon. Take a side of salmon, split, the bone taken out and scalded. Strew over the inside some pepper, salt, nutmeg, mace, a few chopped oysters, parsley, and crumbs of bread. KoU it up tight, put it into a deep pot, and bake it in a quick oven. Make the common fish sauce, and pour over it. 6. Salmon Cutlets. French cooks dress slices of fresh salmon as cutlets " in curl paper," by seasoning them with mixed S2)ices, dipped in salad oil, and broiling them. 7. Cutlets of Salmon a la Maitre d'Hotel. Cut some slices of salmon into the shape of chops. Put them into a saute-pan with some clarified dripping or butter

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