Salmon Cutlet en Papillote
From Buckmaster's cookery, 1887
Cutlets may also be egged and bread crumbed before frying.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 82. The excerpt below is the record exactly as published.
SALMON CUTLET EN PAPILLOTE. Ingredients. A Salmon Cutlet. 1. Have a cutlet from the middle of a large salmon weighing about one pound and a half. 2. Dry it in the folds of a clean cloth. 3. Wrap it in a sheet of well oiled writing paper
Cook this with the app: pantry check, scaling, and the assistant.