Fillets of Salmon

Ingredients

• some small fillets of salmon
• pepper
• salt
• some butter
• some rich white stock
• one or two yolks of eggs

Method

1. 1

   Flatten fillets, melt butter in a stewpan, cook fillets with pepper and salt.

2. 2

   In another saucepan, heat white stock, add butter from salmon, parsley, pepper, salt, nutmeg, and lemon juice.

3. 3

   Thicken with egg yolks and serve over fillets.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 15. The excerpt below is the record exactly as published.

Fillets of Salmon. Prepare some small fillets of salmon ; take the skin off* ; flatten each fillet with the blade of a knife dipped in cold water. Melt some butter in a stewpan \ place the fillets side by side carefully in it, sprinkle with pepper and salt, toss them up till cooked. In another saucepan have some rich white stock ; when it is hot, add to it the butter the salmon was cooked in, then some finely chopped parsley, pepper, salt, a little nut- meg and lemon-juice; stew for a few minutes, then thicken with one or two yolks of eggs

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