Salmon Cutlets

Ingredients

• 1 lb. cooked salmon
• 1 oz. butter
• 1 oz. flour
• 4 pint milk
• 1 teaspoonful salt
• Grated nutmeg
• ^ teaspoonful pepper
• 1 egg
• Bread crumbs
• Frying fat

Method

1. 1

   Chop the salmon very finely, melt the butter in a saucepan, add the flour, stir until smooth, then add the milk, stir and boil until the panada leaves the bottom and sides of the pan quite clean, then add the salt, pepper, and a little grated nutmeg, mix all together, turn out on to a plate to cool.

2. 2

   When cold, form in the shape of cutlets, brush over with beaten egg, cover with bread crumbs, fry in boiling fat, drain and serve with a piece of parsley stalk in the end of each to imitate a cutlet bone, or small pieces of macaroni.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 13. The excerpt below is the record exactly as published.

SALMON CUTLETS. INGREDIENTS. Grated nutmeg ^ teaspoonful pepper 1 egg Bread crumbs Frying fat METHOD. Chop the salmon very finely, melt the butter in a saucepan, 1 lb. cooked salmon 1 oz. butter 1 oz. flour 4 pint milk 1 teaspoonful salt

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