Salmon Cutlets or Cotellettes de Saumon
From Soyer's standard cookery, 1912
Serves 4
Shrimp sauce or puree of green peas or celery are excellent with this dish.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 57. The excerpt below is the record exactly as published.
Salmon Cutlets or Cotellettes de Saumon. Make ready some forcemeat for salmon of a quantity suffi- cient for the number of cutlets to be made and rub through a coarse sieve. Procure some molds shaped like cutlets, well butter the sides and bottom and fill with a layer half an inch thick of forcemeat. Now fill the molds to within a little of their brims, with a cold Salpicon of mushrooms and truffles, thickened by means of sauce and cover all with a further layer of forcemeat. Place the molds in a hot oven for six minutes in order to poach the cutlets. Then turn out the molds, and sprinkle the cutlets with a mixture of egg and bread-crumbs
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Cook this with the app: pantry check, scaling, and the assistant.