Salmon Cutlets, English Style
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 21. The excerpt below is the record exactly as published.
Salmon Cutlets, English Style. Cut off some slices of salmon and divide them into the shape of cutlets ; sprinkle some pepper and salt over, put them into a saucepan with a small quantity of butter, and toss them over a good fire. Take out the cutlets when cooked, drain off the butter, place them on a dish and serve with ravigote sauce, or a sauce made as follows : Put three tablespoonfuls of veloute sauce into a saucepan, reduce it and add one egg, four ounces of butter, a little salt, cayenne, some finely-minced parsley, and half the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.