Salmon, Escalopes a la Joinville
From The handy dictionary of cookery, 1890
Remains of cold turbot or any firm fish can be used.
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 90. The excerpt below is the record exactly as published.
almon,— Escalopes a la Joinville. Put into a saucepan half a pint of milk and a small piece of every kind of flavouring vegetable ; allow these to stand by side of fire for fifteen minutes, then strain the milk from the vegetables. Make a sauce with one ounce of melted butter, stir in one ounce of flour and the half pint of flavoured milk. Secure some shells, dr a dish which will stand the fire; put some pieces of butter at the bottom, then some sauce, then flakes of cold cooked salmon, some more sauce; repeat until the dish is full. Sprinkle over the top a layer of bread- crumb
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