Salmon Cutlets with Shallot Sauce

Ingredients

• Take a large fillet of salmon
• two tablespoonfuls of chopped shallots
• four of good vinegar
• the yolks of four eggs
• four spoonfuls of good oil
• half a glassful of oil
• the juice of half a lemon
• a little chopped tarragon
• some parsley

Method

1. 1

   Remove skin from salmon, slice, salt, dip in oil, and broil for 12-15 minutes.

2. 2

   Prepare sauce by boiling shallots and vinegar until reduced, then add yolks and oil, thickening over low heat.

3. 3

   Finish with lemon juice, tarragon, and parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1666. The excerpt below is the record exactly as published.

some parsley chopped very fine ; work this sauce very fine, and use it when wanted. You may give this dish with several different sauces, as marechal, Dutch caper, Maintenon, ravigote, <S:c. &c. — Ude. Salmon Cutlets, Broiled. — Sahnon cutlets are cut out of the middle or large end of the fish. Clean the fish, scrape oft' the scales, and cut slices through it an inch thick or more. Leave the skin on. Dip the cutlets in clarified butter, sprinkle pepper and salt over them, lay them on a hot gridiron, and broil gently over a clear fire. Turn them over every three or four minutes till they are done. Serve on a hot dish, 'ft'ith a little piece of butter upon each cut- let. No sauce is required, but if it is preferred, lobster or crab sauce may be sent to table in a tureen ; or a sauce may be prepared as fol- lows : — Take a quarter of a pint of good gravy. Mix with it a tea-spoonful of vinegar, a tea- spoonful of essence of anchovj', half a tea- spoonful of Harvey's Sauce, and a tea-spoonful of finely minced mixed pickles. Boil the sauce, thicken with a little floui-, and serve. Time to broil the fish, twenty to thirty minutes, accord- ing to thickness. Sufficient, two large cutlets for five or six persons. Salmon Cutlets, Broiled en Papil- lotes. — Prepare the cutlets as before. Lay each slice on half a sheet of buttered or oiled writing-paper, put a similar sheet over it, and twist the edges securely together. Put the cutlets on a hot gridiron, and broil gently over a clear fire. Move them occasionally to keep them from bm-ning. They may be served in the papers or not, as preferred. Unless the appearance is very good it will be better that the paper should be removed, and this must be done with great care. Time to broil the salmon, fifteen to twenty minutes, according to thickness. SAIi ( 805 ) SAL Salmon, Cutlets of, Pried (another way). — Cut the sahiion into slices an inch thick. Pe23per these, and bind a sage-leaf on each. Fry the fillets in hot fat till the flesh leaves the bone easily, or broil them on a gridiron over a clear fire. Place on a hot dish, squeeze the juice of a lemon over them, and serve. Salmon Cutlets, Scotch.— Cut in the direction of the width of the tishasmany cross- slices of the breadth of a finger as may be required ; put them in scalding-hot water, and let them boil ten minutes. "By this very economical proceeding, there is none of that waste which generally results from the dressing of the whole fish at once." Salmon Cutlets with Shallot Sauce. — Take a large fillet of salmon, remove the skin, then divide it transversely and slantwise into slices ; beat these slightly, and pare them in an oval form. Salt them, dip them in oil, and place them on a gridiron previously warmed and rubbed with oiled paper ; broil the cutlets on both sides for twelve or fifteen minutes, basting them with oil. Dish them, and send to table with the following sauce poured over them : — Put into a stewpan two table-spoonfuls of chopped shallots and four of good vinegar ; set the pan on the fire, and boil till the vinegar is reduced one-half. Remove the saucepan from the fire, and when its con- tents are about cold add the yolks of four eggs, which beat with a spoon ; add also four spoon- fuls of good oil. Set the preparation on a slow fire, and thicken the sauce, stirring all the time. Eemove it back, and introduce into it by small quantities at a time half a glass- ful of oil alternated with the juice of half a lemon; finish with a little chopped tarragon

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