Salmon Cutlets with Caper Sauce

Ingredients

• Put some slices of salmon in oil
• let them steep for one or two hours
• chopped parsley
• chives
• Place them on a well-greased gridiron
• broil over a clear slow fire for from forty-five to fifty minutes

Method

1. 1

   Dip pieces of paper in the oil that the salmon has marinaded in and wrap a piece around each slice.

2. 2

   Broil over a clear slow fire, turning occasionally.

3. 3

   Remove the paper and serve with a sauceboatful of white caper sauce.

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 with Caper Sauce. Put some slices of salmon in oil with a little chopped parsley and chives and let them steep for one or two hours. Dip some pieces of paper in the oil that the salmon has marinaded in and wrap a piece around each slice. Place them on a well-greased gridiron and broil over a clear slow fire for from forty-five to fifty minutes

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