pescatariannut-freesoy-free
Rechauffe of Salmon a la Parmentier
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Fill the centre with small new potatoes moistened with butter.
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 80. The excerpt below is the record exactly as published.
Rechauffe of Salmon a la Parmentier.— Take six ounces of cold cooked Salmon, and pound it in a mortar with two ounces of butter and two of bread panada. Pass all through a wire sieve into a bowl. Now stir in two whole eggs and the yolk only of another. Work all well together with a wooden spoon, and finish with a tablespoonful of cream
Cook this with the app: pantry check, scaling, and the assistant.