Fried Salmon

Ingredients

• Cut some thin slices of salmon
• sprinkle them over with salt
• leave for fifteen or twenty minutes
• Dredge flour over the slices of salmon
• brush over with the beaten yolk of egg
• fry in boiling salad oil

Method

1. 1

   Drain the fried salmon well and place on an ornamental dish-paper or a folded napkin on a hot dish, garnishing with fried parsley.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 21. The excerpt below is the record exactly as published.

Fried Salmon Cutlets. Take a quantity of cold boiled salmon, pick out all the bones and skin, pound it in a mortar, and to every six ounces of salmon allow two ounces of finely mashed potatoes; add to the potatoes pepper, salt, cayenne and mace to taste. When the seasoning is well stirred in add the pounded fish and mix all thoroughly. Flatten the mixture out, shape it into small cutlets. Brush them over with beaten egg, sprinkle them with fine breadcrumbs and fry to a light brown. Serve a quantity of anchovy sauce with them. Salmon Cutlet in Papers. Cut a slice about one inch thick from the middle of a salmon, wrap it round in oiled paper and fry it in boiling fat. When done take it out, drain, and serve with the paper still on. Salmon Cutlets with Caper Sauce. Put some slices of salmon in oil with a little chopped parsley and chives and let them steep for one or two hours. Dip some pieces of paper in the oil that the salmon has marinaded in and wrap a piece around each slice. Place them on a well-greased gridiron and broil over a clear slow fire for from forty-five to fifty minutes, according to the thickness of the slices, turning them occasionally. Remove the paper from the cutlets, place them on a folded napkin or an ornamental dish-paper on a hot dish and serve with a sauceboatful of white caper sauce. Salmon Cutlets with Milanese Sauce. Cut a piece of salmon into slices, and cut each slice into halves ; trim away the skin and bone. Dip each piece in a small quantity of white wine, wrap them in sheets of buttered writing paper, and fasten them securely at the edges. Put a lump 72 FISH. • of butter in a fryingpan, and when boiling fry the salmon in it. When cooked, re- move the papers from the salmon, place it in a folded, napkin or an ornamental dish- paper on a hot dish, garnish with fried parsley, and serve with a sauceboatful of Milanese sauce. Salmon Cutlets with Oyster Sauce. Cut three large slices from the middle of a salmon, and boil them in salted water. Put one teaspoonful of chopped onions in a saucepan with a small quantity of oil and toss them over the fire for a few minutes, but do not color. Cut four dozen oysters into small pieces, put them in with the onions, and stir them over the fire until well warmed through ; then mix in two tablespoonfuls of flour, one-half tea- cupful of oyster liquor, two teaspoonfuls of sugar, a little essence of anchovies, and one pinch of salt and cayenne pepper ; stir the above ingredients over the fire, let them boil for a few minutes, stir in quickly the beaten yolks of four eggs, and keep it on the fire for a minute or two longer. Pour the sauce on a dish and leave it until cold. Put the slices of salmon on the sauce, brush them over with beaten egg, and sprinkle breadcrumbs over them ; brown them in a hot oven, garnish round with oysters, pour some lobster sauce over the fish and serve. Fillets of Salmon, Parisian Style. Cut some slices of salmon into small fillets, place them in a buttered sautipan ; sprinkle a small quantity of pepper and salt over, baste them with clarified butter, and cover with a round of buttered paper ; saut£ them over a clear fire. Fix a croustade on a hot dish, fill it with oysters and picked shrimps that have been mixed in Hollandaise sauce, with the addition of some chopped parsley ; arrange the fillets around the croustade, garnish with parsley, pour some of the sauce over and serve. Fillets of Salmon with Ravigote Sauce. Cut some fillets of salmon into small, equal-sized pieces, put them into a sauce- pan with the juice of half a lemon, a small quantity of chopped parsley, clarified butter, pepper and salt. Fry them over a slow fire, turning them when done on one side and cook the other. Drain the fillets, arrange them in a circle on a hot dish, pour some ravigote sauce in the center, and serve without delay. Fried Salmon. Cut some thin slices of salmon, sprinkle them over with salt, and leave for fifteen or twenty minutes. Dredge flour over the slices of salmon, brush over with the beaten yolk of egg^ £tnd fry in boiling salad oil

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