Salmon Cutlets with Milanese Sauce

Name: Salmon Cutlets with Milanese Sauce
Ingredients: Cut a piece of salmon into slices; Dip each piece in a small quantity of white wine; wrap them in sheets of buttered writing paper; Put a lump of butter in a fryingpan; fry the salmon in it

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 with Milanese Sauce. Cut a piece of salmon into slices, and cut each slice into halves ; trim away the skin and bone. Dip each piece in a small quantity of white wine, wrap them in sheets of buttered writing paper, and fasten them securely at the edges. Put a lump 72 FISH. • of butter in a fryingpan, and when boiling fry the salmon in it

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