Saumon a la Meuniere
From A guide to modern cookery, 1909
Serves 2
Serve as indicated in previous methods.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 155. The excerpt below is the record exactly as published.
SAUMON A LA MEUNIERE Having cut the salmon into moderately thick slices, season these, dredge them slightly, and cook them in the frying-pan with very hot clarified butter
Cook this with the app: pantry check, scaling, and the assistant.