Salmon Steak, Hongroise

Ingredients

• two slices of salmon
• two ounces of butter
• a tablespoonful of paprika
• some tomato sauce

Method

1. 1

   Cut salmon into slices 1.5 inches thick, season with salt and pepper, roll in oil, and broil until colored.

2. 2

   Place on a platter, add butter on top, and finish cooking in the oven.

3. 3

   Cover with tomato sauce mixed with paprika before serving.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 132. The excerpt below is the record exactly as published.

Salmon steak, Hongroise Roast chicken Fresh asparagus, Hollandaise Georgette potatoes Chicory salad Vanilla iqe cream Bouchettes Demi tasse Rachel salad. Cut some artichoke bottoms, boiled celery, potatoes and asparagus tips, and two truffles, in Julienne shape. Arrange the vegetables in a salad bowl in bouquets, place the truffles in the center, and pour some French dressing over 'all. Baked apple roll. Roll out one pound of puff paste until it is about one- eighth inch thick. Spread with chopped apples mixed with a little powdered sugar and powdered allspice. Wet the edges of the paste with water and roll up in the form of a big stick. Put in a pan, wash the top with beaten eggs, and bake in a rather hot oven. When done cut in slices, and serve with hard and brandy sauces. Plain cream may be served separate. Baked apricot roll, blackberry roll, huckleberry roll, or loganberry roll. Prepare in the same manner as apple roll, using the fruit desired. Cabbage soup, Normande. Separate the outside leaves and the core of a head of cabbage. Put both the leaves and core in a casserole with five pounds of beef bones, one onion, one carrot, a bouquet garni, and a handful of salt. Bring to a boil, season, and boil for two and one-half hours. Slice the rest of the cabbage very thin, place in another casserole, add three ounces of butter, and fry until the moisture is out. Then drain off the butter, and strain the beef and cabbage broth over it. Let it boil slowly for an hour. Season with salt and pepper, and add some bread crust cut in small squares and fried in butter. Salmon steak, Hongroise. Cut two slices of salmon one and one-half inches thick; season with salt and pepper, roll in oil, and broil on both sides until colored. Then place on a platter, put two ounces of butter on top, and put in oven to finish cooking. When done place on a platter and cover with of tomato sauce to which a tablespoonful of paprika

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