Salmon (Dressed, Italian Sauce)

Ingredients

• Two slices about 3 in. thick of good salmon
• 2 onions
• 1 carrot
• 1 shallot
• 2 gherkins
• a few preserved mushrooms
• a few capers
• 3 oz. of butter
• a little chopped parsley
• 1 tablespoonful of anchovy sauce
• a pint of good stock
• a little roux

Method

1. 1

   Prepare the salmon with the onions, carrot, shallot, gherkins, mushrooms, capers, butter, anchovy sauce, and stock.

2. 2

   Cook until the salmon is done and serve with the sauce.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 13. The excerpt below is the record exactly as published.

Salmon (Dressed, Italian Sauce)— Two slices about 3 in. thick of good salmon, 2 onions, 1 carrot, 1 shallot, 2 gherkins, a few preserved miushrooms and a few capers, 3 oz. of butter, a little chopped parsley, 1 tablespoonful of anchovy sauce, and a pint of good stock, and a little roux

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