Salmon Cutlets (a la Maitre d' Hotel)

Ingredients

• Cut some slices of salmon
• some clarified butter
• salt
• pepper
• three spoonfuls of sauce tournee
• a quarter of a pound of butter
• the juice of half a lemon
• some parsley chopped very fine

Method

1. 1

   Put salmon slices in a saute-pan with clarified butter, pepper, and salt.

2. 2

   Toss over an equal fire.

3. 3

   Drain butter and dish salmon like a crown.

4. 4

   Prepare maitre d'hotel sauce with sauce tournee, thickening of egg, butter, salt, cayenne, lemon juice, and parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1666. The excerpt below is the record exactly as published.

Salmon Cutlets (a la Maitre d' Hotel). — Cut some slices of salmon in the shape of chops. Put them into a saute-pan with some clarified butter, pepper, and salt, and toss them when dinner-time is come over an equal fire. Drain the butter well, and dish the slices of salmon like a crown. Serve with maitre d'hotel sauce. For salmon you must not use any cream, as this fish is already heavy for the stomach ; put into a stewpan three spoonfuls of sauce tournee well reduced; add to it a thickening of one egg, and refine the sauce with a quarter of a pound of butter, some salt, a little cayenne, the juice of half a lemon, and some parsley chopped very fine

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