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Salmon Cutlets a l'Indienne
From Practical household cookery, 1891
Serves 1
Serve with Indian curry sauce.
Presented as published in 1891. 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
Nutrition per serving
36Calories
5 gProtein
0 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories36 kcal
Protein5 g
Carbohydrates0 g
Fiber0 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.6 g
Cholesterol14 mg
Sodium11 mg
Potassium123 mg
Calcium3 mg
Iron0.2 mg
Magnesium7.3 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A3 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate6.3 mcg
Water17 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 78. The excerpt below is the record exactly as published.
SALMON CUTLETS A L'INDIENNE. Slice a piece of salmon as previously described, cut these in halves, lengthwise, then iTib them slightly over with oil, sprinkle each slice with salt and pepper, broil them over a clear fire for twelve minutes each side ; after which, dish them up in a circle on a napkin on a dish, and serve with Indian curry sauce (No. 185) apart. 396. SALMON CROQUETS. Pieces of cooked salmon should be used for croquets. Proceed to make a salpicon of salmon in the same way as the salpicon of lobster (see No. 314), then turn this into croquets (No. 326), fry in the same way, and serve. 396. SALMON WITH MAYONNAISE SAUCE. Trim, wtush, and shred two lettuces; season with oil, vinegai', salt, and pepper
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