Salmon Cutlets

Ingredients

• a piece of cold salmon
• one-half ounce of lobster coral
• one-fourth pint of milk
• one ounce of flour
• one ounce of butter
• seasoning of cayenne pepper, salt and lemon juice

Method

1. 1

   Pick meat from cold salmon, pound lobster coral with butter, stir milk and flour over heat until thick.

2. 2

   Add coral butter, salmon, and seasonings.

3. 3

   Cool, shape into rolls, brush with egg, roll in breadcrumbs, and fry.

4. 4

   Serve hot garnished with fried parsley.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 20. The excerpt below is the record exactly as published.

Salmon Cutlets. Pick all the meat from a piece of cold salmon, and cut it into small pieces pound some lobster coral in a mortar with one-half ounce of butter, then rub it through a hair sieve. Put over the fire in a small saucepan one-fourth pint of milk and stir into it one ounce of flour, well rubbed into one ounce of butter ; continue to stir it until it is so thick that it comes away from the sides of the pan. Add the coral butter, the .salmon, a seasoning of cayenne pepper, salt and lemon juice

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