Salmon, Maitre d' Hotel

Name: Salmon, Maitre d' Hotel
Ingredients: Squeeze a small quantity of lemon juice over some slices of salmon; cover each slice with chopped fennel; cover it with broth that has been thickened with flour and water

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 22. The excerpt below is the record exactly as published.

Salmon, Maitre d' Hotel. Squeeze a small quantity of lemon juice over some slices of salmon, and leave them for a short time. When ready cover each slice with chopped fennel and parsley, put the fish in a saucepan, cover it with broth that has been thickened with flour and water

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