Salmon a la Melville

Ingredients

• slices of salmon
• a little white wine
• a little water
• salt
• bits of butter
• a wine glass of white wine
• a cup of picked shrimps
• a lemon cut in thin slices
• a tablespoonful of Worcestershire sauce
• a piece of butter the size of a walnut
• a very little flour
• the yolks of two eggs

Method

1. 1

   Put slices of salmon into a baking pan with a little white wine and water.

2. 2

   Sprinkle with salt and bits of butter.

3. 3

   Place in the oven and bake for fifteen minutes.

4. 4

   For a sauce, blanch finely chopped young onions, then put them in a saucepan with a wine glass of white wine, salt, cayenne, a cup of picked shrimps, a lemon cut in thin slices, and a tablespoonful of Worcestershire sauce.

5. 5

   Add a piece of butter rolled in a very little flour.

6. 6

   Remove from the fire and stir in the yolks of two eggs.

7. 7

   Pour the sauce over the fish and serve.

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 5. The excerpt below is the record exactly as published.

Salmon a la Melville Put slices of salmon into a baking pan with a little white wine and water. Sprinkle with salt and bits of butter. Place in the oven and bake for fifteen minutes. For a sauce, blanch some very finely chopped young onions. Put them in a saucepan with a wine glass of white wine, salt, cayenne, a cup of picked shrimps, a lemon cut in thin slices, and a tablespoonful of Worcestershire sauce. Then add a piece of butter the size of a walnut, rolled in a very little flour. Remove from the fire and stir in the yolks of two eggs

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