Salmon Cutlets with Oyster Sauce

Ingredients

• Cut three large slices from the middle of a salmon
• Put one teaspoonful of chopped onions
• with a small quantity of oil
• Cut four dozen oysters into small pieces
• mix in two tablespoonfuls of flour
• one-half tea-cupful of oyster liquor
• two teaspoonfuls of sugar
• a little essence of anchovies
• one pinch of salt
• and cayenne pepper

Method

1. 1

   Boil the salmon slices in salted water.

2. 2

   Sauté onions in oil, add oysters, then mix in flour, oyster liquor, sugar, essence of anchovies, salt, and cayenne.

3. 3

   Stir in beaten yolks of eggs, pour over salmon, brush with egg, sprinkle breadcrumbs, and brown in a hot oven.

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 Oyster Sauce. Cut three large slices from the middle of a salmon, and boil them in salted water. Put one teaspoonful of chopped onions in a saucepan with a small quantity of oil and toss them over the fire for a few minutes, but do not color. Cut four dozen oysters into small pieces, put them in with the onions, and stir them over the fire until well warmed through ; then mix in two tablespoonfuls of flour, one-half tea- cupful of oyster liquor, two teaspoonfuls of sugar, a little essence of anchovies, and one pinch of salt and cayenne pepper

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