Cutlets of Salmon a la Suedoise

Ingredients

• 4 slices of salmon
• Salt
• Pepper
• Lemon juice
• 3 large tomatoes
• 1 dessertspoonful tarragon vinegar
• 1 tablespoonful salad oil
• A few drops of liquid carmine
• 2 table-spoonsful liquid aspic jelly
• Chopped tarragon and chervil
• Watercress salad

Method

1. 1

   Place salmon slices on a buttered tin, sprinkle with pepper and lemon juice, cover with buttered paper, and bake till firm.

2. 2

   Pound tomatoes, season with salt, pepper, oil, vinegar, and color with carmine if necessary.

3. 3

   Pass through a sieve, mix in aspic, tarragon, and chervil; pour over cooked salmon and serve with watercress salad, garnished with iced Suedoise sauce.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 14. The excerpt below is the record exactly as published.

CUTLETS OF SALMON A LA SUEDOISE. Dames de Saumou a la Suedoise. 4 slices of salmon. Salt and pepper. Lemon juice. 3 large tomatoes. 1 dessertspoonful tarragon a inegar. Suedoise sai 1 tablespoonful salad oil. A few drops of liquid carmine. 2 table-spoonsful liquid aspic jelly. Chopped tarragon and chervil. Watercress salad

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