Salmon Chops (Cotelettes de Saumon) a la Beauvau
From The Swedish, French, American cook book, 1918
Serves 4
Serve with a rich newbourg sauce all around.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 80. The excerpt below is the record exactly as published.
Salmon Chops ( Cotelettes de Saumon) a la Beauvau Cut salmon in nice small cutlets the shape of a chop; put on a buttered pan; cover with salmon mousse and decorate; put some sherry in the pan and cook in the oven from eight to ten minutes, covered. When done, serve around a pyramid of mashed potatoes decorated with Spanish pepper and ornamented with the potatoes 56 THE SWEDISH, FRENCH through a fancy tube and browned in the oven. Garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.