Salmon, rolled a PIrlandaise

Ingredients

• three pounds of salmon
• a pinch of salt
• half a pinch of pepper
• the same of nutmeg
• twelve chopped oysters
• one tablespoonful of parsley
• half a cupful of bread-crumbs
• one ounce of butter

Method

1. 1

   Bone the salmon, parboil it, besprinkle the sides and insides with salt, pepper, nutmeg, chopped oysters, parsley, and bread-crumbs.

2. 2

   Roll it together, put it in a deep pan with butter, and bake in a hot oven for twenty-five minutes.

3. 3

   Serve on a dish, pouring its own gravy over.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 134. The excerpt below is the record exactly as published.

Salmon, rolled a PIrlandaise. — Bone three pounds of salmon. Parboil it. Besprinkle the sides and insides with a pinch of salt, half a pinch of pepper, and the same of nutmeg ; also twelve chopped oysters, one tablespoonful of parsley, and half a cupful of bread-crumbs. Roll it together, then put it in a deep pan with one ounce of butter

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