Salmon a la Milanaise

Ingredients

• three or four slices of salmon
• sherry
• a piece of butter
• two spoonfuls of flour
• a quarter of a pint of stock
• a table-spoonful of chilli vinegar
• a spoonful of mixed mustard
• a little salt and cayenne
• half a glassful of sherry
• two spoonfuls of bruised capers

Method

1. 1

   Split salmon slices, remove skin and bone, dip in sherry, and place between buttered or oiled paper.

2. 2

   Broil gently over a clear fire.

3. 3

   For sauce, sauté anchovies, butter, onions, and mushrooms until onions turn yellow.

4. 4

   Dredge with flour, add stock, chilli vinegar, mustard, salt, cayenne, and sherry.

5. 5

   Simmer until smooth and thick, stir in capers, boil briefly, and serve over salmon.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1658. The excerpt below is the record exactly as published.

a piece of butter rolled in two spoonfuls of flour, thinned with some of the liquor of the fish, let this sauce boil, then pour it over the salmon, and serve. Salmon (a I'lndienne). — Prepare the cut- lets as for Salmon a la Milanaise. Dip them into clarified butter, and sprinkle over them a savoury mi.\ture, made with a table-spoonful of baked flour, a tea-spoonful of curry powder, and a pinch of salt. Fry in plenty of hot fat till the flesh will leave the bone easily, then drain the cutlets on blotting-paper, and serve on a hot dish, with sauce prepared as follows Ijoured over and around them : — Mince four shallots very finely, sprinkle a tea-spoonful of powdered sugar over them, and simmer till tender with a table-spoonful of good vinegar. Pour over them a quarter of a pint of stock, let the sauce boil, add a tea-spoonful of curry paste, a table-spoonful of pickle vinegar, and three table-spoonfuls of mixed Indian pickles cut into dice. Simmer for a few minutes, and serve. Time to broil the cutlets, fifteen to twenty minutes, according to thickness. Pro- bable cost, salmon, when plentiful. Is. to Is. 4d. per pound. Salmon ( a la Maitre d'Hotel). — Slice a moderate-sized onion into a dish. Put with it five or six small sprigs of parsley and a little pepper and salt, and pour over these a little good salad oil. Lay side by side in the marinade three slices of salmon one and a half inches thick. Let them remain for half an hour, and turn them over once during that time. Drain them, and broil over a gentle fire. Dish them neatly, garnish with plainly-boiled potatoes and green parsley, and send a little maitre d'hotel sauce to table with them. This sauce may be made as follows: — Work an ounce of flour smoothly with two ounces of fresh butter, and add a quarter of a pint of milk, and a little pepper, salt, and grated nut- meg. Stir the sauce over the fire till it is hot and smooth ; add a table-spoonful of chopped l^arslcy and the strained juice of half a lemon. A\Tien the sauce is on the point of boiling, pour it into the tureen, stir in it until dissolved a small piece of fresh butter, and serve. Time to broil the salmon, about half an hour. Probable cost. Is. per pound when in full season. Salmon ( a la Milanaise). — Take three or four slices of salmon, not over thick; split each one into halves, and take away the skin and bone. Dip the cutlets into sherry, lay them between sheets of buttered or oiled writing-paper which have been rubbed lightly with freshly-cut garlic, and twist the edges securely. Broil gently over a clear fire, and serve on a hot dish. Send to table with the fish a sauce prepared as follows: — Take two fil- leted anchovies and put them into a saucepan with a slice of fresh butter, two or three young onions finely minced, and a table-spoonful of minced mushroom. Stir these over the fio-e till SAL (801 ) SAL the onions bog-in to turn yellow, then dredge over them a table-si)oonful of iloui-, pour in a quarter of a pint of stoek and add a table- spoonful of chilli A'inegar, a spoonful of nnxed mustard, a little salt and cayenne, and half a glassful of sherry. Simmer the sauce till it is smooth and thick, stir in two spoonfuls of bruised capers

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